This thickens the liquid and intensifies the flavor. A process used to increase and intensify the flavor of a liquid. This is done by rapidly boiling a liquid to decrease its volume through evaporation. This concentrates the flavor, so season a reduction after it's made not before. To cook fatty meats, such as bacon or spare ribs, until the fat melts.
Heat drives meat's juices from the surface when it cooks.
The result is a more flavorful piece of meat. When a sauce thickens enough that when lifted, it falls in wide bands. Also, when sauce is thick enough that while stirred with a whisk, it leaves trails that expose the bottom of the pan or mixing bowl. A kitchen gadget that looks like a big garlic press. This device, also called a potato ricer, forces cooked foods like turnips and potatoes through tiny holes, resembling rice.