Reduce

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To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid. This process is used generally on soups and sauces. This process is similar to deglazing, but is not the same. When reducing, the liquid contents are boiled in order to evaporate and reduce the volume of liquid so that the remaining contents are thicker and more flavorful. If a recipe suggests reducing the sauce by a half, simmer the liquid to a half of the original volume is removed by boiling off the lighter liquid contents. Deglazing involves less reduction and a slower cooking of the contents.

USDA Nutrition Facts

Serving Size1 package yields
Calories40
Protein2g
Total Fat0g
Total Carbohydrates6g
Sodium192mg
Cholesterol4mg
Serving Size1 package yields
Calories76
Protein5g
Total Fat1g
Total Carbohydrates11g
Sodium343mg
Cholesterol6mg
Serving Size1 oz
Calories207
Protein8g
Total Fat2g
Total Carbohydrates44g
Dietary Fiber9g
Sugars4g
Potassium76mg
Sodium453mg
Cholesterol0mg

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