Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [reduction]

The process of thickening a liquid by evaporating water or alcohol by heat.

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What would happen if I blended (liquified) onions and then reduced the result?

Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or something else?
Behacad
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Does quality decrease by heavily reducing wine?

Somewhere I read a suggestion to reduce wine separately before making a red wine sauce. After doing that, the alcohol taste is always gone, and I can control the wine taste efficiently. A few times I've by mistake "over reduced" wine so it's more…
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Which cut makes cheapest goulash?

I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts; ham, neck, shoulder. The latter, shoulder cut of pork was one of the cheaper cuts that…
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Does reducing fruit change its composition?

I like fresh fruit reductions like cranberry coulis or lingonberry and huckleberry sauce. But I am worried that I'm not merely evaporating the water, but changing the sauce in other ways. Does simmering a fruit reduction cause anything other than…
user91594
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Is it possible to reduce without boiling?

I would like to concentrate flavour by reducing the water content but I do not wish to alter the temperature of the liquid. Is there a way to reduce the water content without boiling? Apart from waiting days for evaporation?
Jack
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Squash Casserole: Reducing the water content?

I love squash casserole, summer squash or zucchini. I notice when I use the zucchini, there seems to be a much greater water content and it makes it hard to set. The summer squash, although there seems to be less water content, still has a little.…
Joy Grayson
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How to reduce a sauce at the bottom of a baking dish?

A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat. I'm not sure whether it's safe to put a baking dish onto a stove,…
templatetypedef
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Best temperature for reducing stock?

When I make (chicken) stock, after it's made and the fat skimmed off I reduce it 3-x and freeze the resulting highly concentrated stock in cubes. Obviously I would prefer the reduced stock to be as flavoursome as possible. I only need to do this…
Gareth McCaughan
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When should or shouldn't you use pasta water?

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta adhere to the sauce In this recipe, this step is…
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When making a sauce, at what point should you add the wine?

Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?
Bar Akiva
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Marinate sundried tomatoes with ethanol overnight?

One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes and it really makes it shine. I'm preparing this in advance and wondering if there was…
gator
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How do you reduce wine when deglazing without burning the fond?

I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
Bar Akiva
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Reducing stock and then adding water

In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is that this resulted in very little stock to make soup out of, so I would have to water it…
user52037
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Can you use wine for cooking even after it's past it's drinking date?

They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces even 2 weeks after you have uncorked it as long…
Bar Akiva
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How do I know when my wine is properly reduced?

I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could adjust according to my subjective taste and…
Bar Akiva
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