How to Reduce in Cooking
Place the liquid you want to reduce in a sauce pot or sauté pan, depending upon whatever the recipe calls for., Place the pot or pan over medium to high heat, and bring to a boil. , Boil, uncovered, until the amount of liquid in the pan has reduced...
Step-by-Step Guide
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Step 1: Place the liquid you want to reduce in a sauce pot or sauté pan
The larger the surface of the pan, the easier the reduction will be because there is more room for the water molecules to move around.
The overall reduction will not take as long with a pan with a large surface area. -
Step 2: depending upon whatever the recipe calls for.
, Many recipes call for you to reduce the liquid by half.
You do not have to know exactly; just use your best guess. , If you are using a pan with a heavy bottom, you may be able to add more heat without scalding the sauce.
The thicker metal keeps the pan's contents from burning too quickly. ,, If it is high in sugar, it is best stored in an air-tight container in the refrigerator.
If your reduction contains any meat drippings or products, it needs to be frozen and must be brought to a boil before using.
Don't worry about thawing before bringing to a boil. -
Step 3: Place the pot or pan over medium to high heat
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Step 4: and bring to a boil.
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Step 5: uncovered
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Step 6: until the amount of liquid in the pan has reduced according to the recipe you are following.
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Step 7: Stir the liquid frequently while it boils to prevent it from sticking to the pan or scorching.
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Step 8: Continue following the recipe as directed after the reduction is complete.
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Step 9: Store your reduction liquid in the freezer unless it is high in sugar.
Detailed Guide
The larger the surface of the pan, the easier the reduction will be because there is more room for the water molecules to move around.
The overall reduction will not take as long with a pan with a large surface area.
, Many recipes call for you to reduce the liquid by half.
You do not have to know exactly; just use your best guess. , If you are using a pan with a heavy bottom, you may be able to add more heat without scalding the sauce.
The thicker metal keeps the pan's contents from burning too quickly. ,, If it is high in sugar, it is best stored in an air-tight container in the refrigerator.
If your reduction contains any meat drippings or products, it needs to be frozen and must be brought to a boil before using.
Don't worry about thawing before bringing to a boil.
About the Author
Denise Stokes
Creates helpful guides on DIY projects to inspire and educate readers.
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