Shelf · Sauces & emulsions · High heat
Reducing
Boiling a liquid uncovered so water evaporates and flavor concentrates.
- The temperature band
- The liquid · 85 to 100 °C
Why it works
Flavor compounds stay behind as water leaves, thickening and intensifying the sauce at once.
The tell
Bubbles get larger and slower and the sauce coats the back of a spoon — a drawn line through it holds.
- Runs off
- Holds a lane
- Curdled
How it fails
Seasoning early then reducing over-salts the result — season at the end. An over-reduced sauce loosens back with stock or water.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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