What is a reduction in cooking, and how do you turn a large volume of stock into a concentrated glaze or sauce base?

Question

What does it mean to make a reduction? Learn how to simmer a stock to concentrate its flavors into a powerful glaze or rich sauce base.

Answer 1

A reduction in cooking is the process of simmering a liquid, like stock or sauce, to evaporate water and concentrate its flavor and thickness. To turn stock into a glaze or sauce base, simmer it gently over low heat until it reaches the desired consistency.

Detailed Explanation:

Reduction is a fundamental technique in cooking used to intensify flavors and alter the texture of liquids. The process involves simmering a liquid uncovered, allowing water to evaporate as steam. As the water evaporates, the remaining ingredients become more concentrated, resulting in a richer, more intense flavor and a thicker consistency.

Here's how to reduce stock into a glaze or sauce base:

1. Start with a good quality stock: The better the stock, the better the final product. Homemade stock is ideal, but high-quality store-bought stock can also work.

2. Choose the right pot: Use a wide, shallow pot. This maximizes the surface area for evaporation, speeding up the reduction process.

3. Simmer gently: Bring the stock to a gentle simmer over low to medium heat. Avoid boiling vigorously, as this can lead to uneven reduction and a bitter taste.

4. Skim off any impurities: As the stock simmers, impurities may rise to the surface. Skim these off with a spoon to ensure a clean, clear final product.

5. Monitor the consistency: Check the consistency of the stock periodically. For a glaze, you want a syrupy texture that coats the back of a spoon. For a sauce base, you want a slightly thicker consistency than the original stock.

6. Adjust seasoning: As the stock reduces, the flavors will become more concentrated. Taste and adjust the seasoning as needed. You may need to add a touch of salt, pepper, or other seasonings to balance the flavors.

7. Cool and store: Once the stock has reached the desired consistency, remove it from the heat and let it cool completely. Store it in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage.

Pro Tip:

Don't add salt to your stock until it's almost fully reduced. As the liquid evaporates, the salt concentration increases, and you risk over-salting the final product if you add it too early.