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Techniquebeginnerdraft

Reducing

Also searched as: reducing, reduce by half, boiling down

In short: Boil a liquid uncovered until part of the water has evaporated. It becomes stronger and silkier.

Picture it

Like editing a text: fewer words, the same message, a stronger effect.

What happens

Simmering uncovered, water evaporates. Aromas, sugar, salt and gelatine stay behind. A wide pot with lots of surface is much faster.

How it’s done

Sequence · Step 1 of 4
1234

Bring the liquid to the boil in a wide pot or pan.

All steps as a list
  1. Bring the liquid to the boil in a wide pot or pan.
  2. Simmer hard, uncovered.
  3. Keep an eye on the level, e.g. down to half or a third.
  4. Only now taste and salt.
Related entries
Reducing (reduction)EvaporationDeglazingFood is too salty
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Saucen, Eier