The Fundamentals
Reduction is the art of concentrating flavor. It's like the opposite of inflation - where you're taking a lot of something and making it a little bit more.
- Start with a sauce that's not quite right. Maybe it's a bit too watery or too thick. The goal is to find that sweet spot.
- Heat it up, baby! Get that sauce hot hot hot.
- Stir it, baby! You can't just leave it alone, or it'll never reach its full potential.
- Be patient. This ain't a quick fix. It's a slow burn, like a fine wine.
Techniques
You've got your basic reduction techniques, your compound reduction techniques, and your advanced reduction techniques.
- Flash reduction: It's like a quick kiss of death - in and out, fast and hard.
- Double reduction: It's like a slow dance - you're going to repeat the steps a few times before you get it just right.
- Cream reduction: It's like a rich, luxurious affair - you're adding a little something extra, just to make it special.
Common Misconceptions
We've all been there, folks - adding a splash of cream to make a sauce better, or stirring it too much, or not enough. Don't worry, we've got some advice for you.
- Don't be a cream-pusher! Adding too much cream will make it too creamy, if you know what I mean.
- Stir it like you mean it! But not too much, or you'll ruin the whole thing.
- Don't over-reduce! You'll end up with a sauce that's too thick, too rich, too boring.