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84:, are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows impurities to collect at the top and be skimmed off periodically as the sauce cooks. Boiling would diffuse the impurities into the liquid and result in a bitter taste and unclear stock. Broths are also simmered rather than boiled, and for the same reasons.
66:, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation.
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Sugar harvest juice is to increase the sugar to increase the concentration of soup, so that the more it is boiled, the thicker it can be completed. Suitable for sweet dishes such as sweet and sour ribs and braised meat. The best time to harvest is before the dishes are cooked and ready to cook. When
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The starch is dissolved in water, and when it is pasteurized, it can increase the consistency of the soup, and it is also the most commonly used way in
Chinese cuisine. The general form of starching is to use too white powder or corn flour, starch and cold water in a bowl, then pour the starch juice
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When the pot is continuously heated on the stove, the moisture in the sauce will naturally evaporate into gas due to the high temperature, allowing the soup at the bottom of the pot to dry. This is the most basic way of harvesting juice, and all kinds of dishes are common. This requires that the
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Natural juices are only available for collagen-rich ingredients such as pork skin, beef tendons, or pork feet. 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
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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. Starching for juice
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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.
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ingredients have been cooked, the pot is opened and turned on high heat, as far as possible to boil the water, let the sauce concentrate, before the ingredients must turn off the fire.
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While reduction does concentrate the flavors left in the pan, reducing too much will decrease the amount of all liquid in the sauce, leaving a sticky, burnt coating on the pan.
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235:. pp. 268-70 (brown sauce), page 295 (BĂ©chamel Sauce and Tomato Sauce).
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Reduction is performed by simmering or boiling a liquid, such as a
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and intensifying the flavor of a liquid mixture, such as a
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article about preparation methods for food and drink is a
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into the pot, and mix well with the water in the pot.
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167:"Technique: Making a Sauce Reduction"
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191:Petrosky, Maureen C. (17 May 2011).
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924:. You can help Knowledge by
23:Stock being reduced in a pan
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524:Bain-marie (Double boiling)
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72:Sauces, ranging from basic
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810:List of cooking appliances
302:List of cooking techniques
106:3. Sugar harvesting juice
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193:"How To Make A Reduction"
113:4. Natural juice harvest
124:, reduced and clarified
92:1. Evaporation of juice
815:List of cooking vessels
385:Grilling (charbroiling)
390:Roasting (traditional)
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233:John Wiley & Sons
225:The Professional Chef
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976:Culinary terminology
229:Hoboken, New Jersey
971:Cooking techniques
687:Stir frying (chao)
31:is the process of
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323:Dry roasting
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200:. Retrieved
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174:. Retrieved
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82:tomato sauce
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27:In cooking,
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895:WikiProject
835:Food safety
723:Slow cooker
708:Microwaving
601:Stir frying
586:Deep frying
380:Charbroiler
74:brown sauce
965:Categories
769:Fermenting
703:Air frying
652:Barbecuing
591:Pan frying
571:Blackening
498:Smothering
442:Parboiling
395:Rotisserie
342:Convection
316:Conduction
294:techniques
171:The Kitchn
153:References
142:Pan sauces
136:Gastriques
33:thickening
677:Fricassee
667:Deglazing
559:High heat
552:Fat-based
529:Sous-vide
488:Simmering
452:Reduction
437:Decoction
427:Blanching
420:High heat
373:Radiation
251:707248142
122:Consommés
80:and even
53:simmering
29:reduction
887:Cookbook
871:Category
803:See also
779:Pickling
737:Non-heat
657:Braising
627:Sweating
615:Low heat
606:Sautéing
576:Browning
539:Steaming
503:Steeping
483:Poaching
478:Infusion
473:Creaming
468:Coddling
461:Low heat
447:Shocking
400:Toasting
364:Barbecue
223:(2011).
88:Examples
918:cooking
879:Commons
794:Souring
789:Salting
774:Juicing
749:Brining
566:Basting
508:Stewing
432:Boiling
359:Smoking
333:Searing
292:Cooking
202:May 29,
176:May 29,
131:Gravies
57:boiling
764:Drying
759:Curing
672:Flambé
581:Frying
349:Baking
249:
239:
147:Syrups
126:stocks
916:This
784:Purée
744:Aging
64:stock
51:, by
49:juice
41:sauce
922:stub
247:OCLC
237:ISBN
204:2015
178:2015
45:wine
37:soup
413:Wet
309:Dry
76:to
55:or
47:or
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245:.
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212:^
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43:,
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206:.
180:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
