[DOC] [TLE] How to Reduce a Sauce - Bon Apptit | Bon Appetit [PAR] Mar 16, 2015 ... But mastering the art of reducing sauce requires a little savviness. ... The deeper 
the pan's volume, the longer it'll take to condense and reduce. ... Because the 
point of reducing liquid is to let it evaporate, you're going to ... A good reduction 
takes a fair amount of time, and it's ideal to simmer, rather than boil. [DOC] [TLE] Cooking Terms - Good Cooking [PAR] Air is whipped in, thus making the butter lighter and increase in volume. ... To 
thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, ... 
Onions when fried in butter over high heat causes them to turn brown and have a 
... The term also describes a sugar coating surrounding a fruit dipped in a egg 
white... [DOC] [TLE] Glossary of Cooking Terms - Better Homes and Gardens [PAR] A dark-red Mexican sauce made from ground chiles, herbs, and vinegar. .... 
cream and a bacterial culture, which causes the whipping cream to thicken and 
develop ... A term that describes the state of vegetables that have been cooked 
until just ..... To decrease the volume of a liquid by boiling it rapidly to cause 
evaporation. [DOC] [TLE] culinary terms - Bakersfield College [PAR] Allumette Cut into matchstick shapes; usually refers to potatoes. ... Similar to roast
, but the term bak.ing usually applies to breads, pastries, ... Bechamel A sauce 
made by thickening milk with a roux. ... (2) To cook (certain vegetables) slowly in 
a small amount of liquid without ..... Volatile Evaporating quickly when heated. W. [DOC] [TLE] Wiley: Chapter-by-Chapter Glossary [PAR] Saucier (so see ay) Sauce cook; prepares sauces and stews and sauts foods to 
... Sanitize To kill disease-causing bacteria, usually by heat or by chemical 
disinfectants. ... Similar to roast, but the term bake usually applies to breads, 
pastries, .... Mirepoix (meer pwah) A mixture of rough-cut or diced vegetables, 
herbs, and... [DOC] [TLE] How do you reduce a cream sauce? - Seasoned Advice [PAR] I looked up how to reduce a sauce, and it basically said to heat it up til most of the 
liquid evaporates and the sauce gets thicker. ... and although "broth" is a 
somewhat nebulous term, one would normally expect a broth to ... which will 
cause the sauce to thicken substantially when it cools if you reduce it a lot. [DOC] [TLE] Chef Instructions | Bonewerks Culinarte [PAR] Tomato Sauce: A sauce prepared by cooking salt pork, carrot, onion and ... 
Veloute: A sauce of white stock (chicken, veal, and seafood) thickened with white 
roux. ... To adjust texture: Reduction causes liquid to evaporate, so you are not 
only ... can reduce a sauce to concentrate the flavor, it is possible to reduce a 
liquid first,... [DOC] [TLE] Glossary of Cooking Terms [PAR] French cooking term, used for describing sauced dishes that are topped with ... 
Boil To heat liquid to 212 degrees F. , which causes a constant production of .... 
Cut In To work a solid fat such as butter or shortening into dry ingredients. .... so 
that the liquid evaporates to thicken (usually) the sauce, making it rich and 
flavorful. [DOC] [TLE] Chapter 16 - Stocks and Sauces [PAR] The French word for stock is fond, which translates as "base" or "foundation. ... 
Describe the four most common thickening agents used in stocks and sauces. 8. 
.... Stirring the stock during cooking causes impurities in and around the solid ..... 
Simmering a sauce causes evaporation to occur and can reduce a sauce up to... [DOC] [TLE] Cooking Terms - Crisco [PAR] To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, 
butter, or cream. ... A cooking technique that requires browning meat in oil or 
other fat and then ... To cause semisolid pieces of coagulated protein to develop 
in food, usually as .... Reduce. To cook liquids down so

Question: Term for boiling a sauce to lessen the volume by evaporation, causing it to thicken
Answer: to reduce