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Restaurant Quality Sauces – Techniques

May 24, 2019 0 Comments

 


Making Great Sauces at Home

How to Reduce

Reducing is to simmer at a moderate temperature in order to concentrate the flavors in a sauce through evaporation. Moderate temperature is the key to a good reduction.

Reducing a sauce at too high a temperature (a rolling boil, for example) can result in some bitter flavor compounds becoming pronounced. Reduce sauce gently to prevent bitterness.

 

 

Last modified on Fri 24 May 2019 12:58 pm

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