Reduction (cooking)

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling.

[1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by evaporation.

When harvesting the juice, turn the heat and add more sugar than when seasoning, but the dosage should be controlled to prevent the taste from being too sweet; and always pay attention to the conditions in the pot.

The connective tissue is mainly composed of collagen, in the process of heating, will gradually release sticky protein, fully dissolved into the soup, can form starch.

It is similar to evaporating and harvesting juice, but instead of adding starchy water to the pot, it is heated and braised directly, allowing the gelatin to dissolve into the sauce and become sticky enough to wrap the ingredients.