cdkitchen > cooking tips & hints > cooking glossary > Definition for: Reduce
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ::search:: |
Reduce
This term is used frequently in sauce making and French cuisine. To reduce means to boil a liquid so that the volume reduces. In saucemaking, reducing the volume of a sauce or stock intensifies the flavor and body of the sauce/stock. Reducing wine reduces the overall acidity.
Recipe Quick Jump