BabelNet

bn:03751211n

Noun Concept

Categories: Culinary terms, Cooking stubs, Cooking techniques

reduction Red wine reduction Reduction sauce

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. Wikipedia

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In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. Wikipedia

The process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation Wikipedia Disambiguation

Process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling Wikidata

The process of thickening a liquid mixture such as a sauce by evaporation OmegaWiki

The process of rapidly boiling a sauce to concentrate it. Wiktionary

IS A

boiling

engineering process

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