Reduction (cooking)
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A reduction sauce is a sauce made for food which uses the drippings and juices left over after cooking meat.
Reduction - cooking a liquid until its quantity decreased through evaporation. To reduce by one-half means that one-half of the original amount remains. To reduce by three-fourths means that one-fourth of the original amount remains.
Reduction: 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.
Reduction sauce - A sauce that uses as its base the pan juices that are created from the stove-top cooking or oven-roasting of meat, fish, poultry, or vegetables.
Reduction
Quickly boiling or simmering liquid to evaporate the water and concentrate the flavor.
Risotto ...
Reduction: a product reduced in volume by boiling or simmering. A mixture of highly flavored ingredients, which are reduced by 70 to 80 percent and added to a sauce to provide its major flavor.
Reduction is a slow but low-fat way of thickening sauces and concentrating flavors. Just cook down the sauce in an uncovered pan until it's thickened to your liking.
Reduction in water activity sufficient to delay or prevent microbial growth
Vacuum and oxygen free modified atmosphere packaging
Low oxygen tension inhibits strict aerobes and delay growth of facultative anaerobes ...
Reduction: The product that results when a liquid is reduced.
Refresh: To plunge an item into, or run under, cold water after blanching to prevent further cooking.
Reduction
Simmering and cooking a sauce so that moisture is released in the form of steam causing the remaining ingredients to concentrate, thickening and strengthening the flavors. A reduced sauce is the result.
Refresh ...
A reduction in a fixed asset's value over time.
Derretida:
[Spanish] melted.
Reduce or Reduction - The technique of cooking liquids down so that some of the water they contain evaporates.
My Favorite Stock Reduction for Making Soups and Sauces
Vegetables
All about Winter Squash ...
From Appetite For Reduction by Isa Chandra Moskowitz, this is a FAB-U-LOUS recipe....even if health or calorie-consciousness isn't important.
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Omg Oven Baked Onion Rings
Recipe #475583 ...
scallops white wine reduction
chicken noodle casserole with cream of chicken soup
split pea soup with fresh peas ...
barigoule, a la (Fr.) Artichokes blanched, trimmed, stuffed with duxelles, wrapped in bacon, braised in white wine, and served with a reduction of the cooking broth.
It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish.
Bechamel Sauce - This is a white sauce made with milk or cream and thickened with a roux.
Accident (oxidation or reduction) causing a loss of limpidity of the wine.
CAUDALIE (CAUDALY)
Measuring unit of the duration of persistence in mouth of the flavours after tasting.
CEP (STOCK)
Vine.
CÉPAGE (TYPE OF VINE)
Variety of young vine.
balsamic vinegar - Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to syrup.
Along the way we feasted on pâte de foi gras, duck in wine reduction sauce, escargots in garlic and parsley butter and traditional Burgundian dishes like Oeufs en Meurette (eggs poached in red wine with bacon and served on fresh lamb lettuce).
From the hare the wild rabbit is distinguished externally by its smaller size, shorter ears and feet, the absence or reduction of the black patch at the tip of the ears, and its greyer colour.
Hollandaise Sauce A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. Another of the "mother" sauces.
I ...
It is made from a reduction of clear stock and sauce espagnole - stock that has been thickened with a roux, diced vegetables and tomato purée - and is the basis for classic sauces such as Madeira, Diane and reform.
Glaze
n. 1. A 90% reduction of stock. 2. A thin glossy coating applied to foods. A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time.
Gastrique - a French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, ...
Béarnaise - A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Béchamel - A basic but classic white sauce. Made from milk, roux and various flavourings (e.g. bay leaf or onion).
This rich brown sauce, made from a reduction of dark beef stock, is the basis for classic sauces such as Madeira, Diane and Reform.
Demitasse
A small amount of rich coffee usually served after meals in a small cup called a demitasse.
This recipe, when compared to a traditional recipe, has a 10 percent reduction in calories, a 19 percent reduction in carbohydrates and a 39 percent reduction in sugars!
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Hollandaise sauce is an emulsion of egg yolks, a vinegar reduction and hot melted butter. It is the basic sauce from which other sauces, such as béarnaise and mousseline, are made.
Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.
Beat ...
Demi-glace sauce A rich brown sauce, made from a reduction of beef stock, basis for many classic sauces.
Descaling Fish To scrape scales from a fish.
Desiccated Coconut Sweetened dried coconut shreds.
"Gastrique" is a fancy name for a simple but delicious reduction of fruit (rhubarb, in this case) and vinegar. It is terrific with any meat, especially game or roast pork. Wine vinegar is best, but use what you have.
Bearnaise: A derivative of hollandaise sauce, replacing the straight reduction with a tarragon reduction
beignets: fritters
beurre: Butter ...
A sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.
Beat
To mix ingredients rapidly so that air is incorporated, resulting in a smooth mixture.
``Don't know if anyone has replied to this one yet, but the sauce I use is a reduction of 3 parts soy to one part mirin.''
``Traditional tare is made by simmering eel broth, sugar (not honey) and soy sauce for two days.'' ...
A French sauce made with a reduction of vinegar, wine, tarragon, peppercorns and shallots and finished with egg yolks and butter.
Beating ...
Definition: Bearnaise is a sauce similar to hollandaise. It's not like a bechamel sauce at all. A reduction of white wine and seasonings is blended with egg yolks until emulsified. Traditionally, the sauce is seasoned with shallots and tarragon.
Mushroom aroma, vegetable, spiced, characteristic of some wines that had suffered a reaction from reduction.
AGE
In wines the age is calculated from the harvest date, that must appear in the label or neck label.
Other term (fr): ...
In a 1980 study published in India, rheumatoid arthritis patients who took 1,200 mg of curcumin a day experienced the same reduction in stiffness and joint swelling as those who took the prescription anti-inflammatory drug phenylbutazone, ...
Ginger Root - I use ginger for stir-fries, sweet sesame-ginger sauce, balsamic-honey-ginger reduction, lemon-ginger sauce, etc. It is best for fish, light meats and desserts.
reduce To cook liquids down in volume by evaporation. The flavor will intensify and the liquidwill thicken. The end result is called a reduction
render To melt down fat to make drippings.
roast To cook uncovered in the oven.
What is a Glace? In the culinary arts, the word glace (pronounced GLOSS) is a syrup-like reduction of stock that's used for ... Read the definition of Glace.
Gnocchi ...
Thus, caloric reduction may be achieved when low-calorie sweetened foods and beverages are substituted for their full-calorie counterparts. Examples of low-calorie sweeteners in use in the U.S. food supply are saccharin, aspartame and acesulfame K.
Gastrique is a new, but not new, term describing a syrupy reduction sauce of caramelized sugar, win eor vinegar and most often a fruit. Not unlike Italian agro dolce (sweet-sour) sauces.
Entrée - Usually the main course of a meal, but when referred to a full French menu, it is the third course. With a trend towards a reduction in the number of courses, today's menus usually center on a main dish preceded by an appetizer course.
Twice-Cooked Hoisin Duck
Crispy Duck
Glazed Cornish Hens
Roasted Breast of Duck with White Truffles and a Red Wine Reduction
Honey-Lemon Glazed Veal Chops ...
A technique in which liquids are boiled until their volume is reduced. This results in more intense flavors. See Reduction ...
It takes approximately forty parts sap to make one part maple syrup. A very small amount of fat (usually with a pat of butter) is added during the reduction process to reduce the tendency of the boiling sap to froth up.
The pearl among the Pearls, in my opinion, is the cipolline, the Italian disc-shaped beauty — dreamy morsels when roasted or boiled, then glazed with a wine-brandy reduction. Yowza.
Ramps ...
In a double boiler, whisk the egg yolks until doubled in volume. Slowly add the melted butter and continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper and set aside wrapped in a warm spot.
the brain produce serotonin, and the more slowly your body absorbs available carbohydrates, the more evenly this serotonin flows, keeping us calm over a longer period. Oats are also high in soluble fibre for heart health and cholesterol reduction.
sauce Marguery: emulsion sauce made with a reduction of fish stock and white wine, thickened with butter and egg yolk ...
In 1960, it's use was taken up by the Municipal Hospital of Santo Andre where medical doctors used a brew of the bark on terminal cancer patients that helped them with pain and reduction o the size of the tumors.
The reduction of line width according to the space used up by the float is applied to the entire LI block, while the correct behaviour would be to shorten each line within that block separately till the lower edge of the float is reached.
Brown sauce: a sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry, and/or a reduction. The leading manufacturer of brown sauce is HP.
 See also: Cooking, Sauce, Water, Flavor, Fruit
  
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