stock reduction
Simmered liquid thickening
Stock reduction is the process of simmering stock until much of its water evaporates, concentrating the flavors into a richer, more intense liquid.
A classic French technique, reduction transforms ordinary stock into demi-glace or glace de viande—intensely flavored bases for sauces: Keep reducing the stock until it coats a spoon.
In business contexts, stock reduction means decreasing inventory levels.
- brothClear simmered meat liquid
- bone brothSimmered skeletal liquid
- simmerCook just under boiling
- low and slowCooking with patience
- sauceLiquid food accompaniment
concentrate · demi-glace · mother sauce · inventory · clearance · bones · gelatin · soup base · kitchen · boil · thicken · flavor · markdown · price slash · fire sale · warehouse · consommé · evaporate
stock reductiondilution
Reduction in concentration
thinning · watering down · reconstituting · extending · stretching
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