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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.
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USDA Nutrition Facts |
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| Serving Size 1 package yields |
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| Calories 40 |
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| Protein 2g |
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| Total Fat 0g |
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| Total Carbohydrates 6g |
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| Sodium 192mg |
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| Cholesterol 4mg |
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| Serving Size 1 package yields |
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| Calories 76 |
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| Protein 5g |
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| Total Fat 1g |
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| Total Carbohydrates 11g |
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| Sodium 343mg |
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| Cholesterol 6mg |
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| Serving Size 1 oz |
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| Calories 207 |
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| Protein 8g |
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| Total Fat 2g |
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| Total Carbohydrates 44g |
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| Dietary Fiber 9g |
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| Sugars 4g |
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| Potassium 76mg |
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| Sodium 453mg |
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| Cholesterol 0mg |
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Reduce term - Related Content |
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| A term referring to foods in which the sodium content has been reduced. Red... |
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| Milk containing 2% percent milk fat. Many consider low-fat milks containing... |
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| In reference to wine making, "reducing conditions" are the conditions that ... |
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| A type of milk that contains a low amount of lactose or is free of lactose.... |
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