Reducing
Simmering or boiling a liquid to evaporate some of its water, which thickens it and concentrates its flavor and sweetness.
- Techniques and preparation methods
Also called: reduction
In dessert work, reducing turns fruit juices into syrups, thickens fruit fillings and sauces, and concentrates cream or wine for sauces. A wide pan reduces faster than a deep one because more of the surface is exposed to the air.
As a liquid reduces, its sugar becomes more concentrated and it scorches more easily, so heat should be lowered and stirring increased toward the end. Sauces also thicken further as they cool, so it's best to stop a little before the final consistency is reached.
Bake it at VanillaGoods
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RecipeApple Pie Filling4 hr 35 min · Serves 8 -
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