Reduce
Reducing is boiling or simmering a liquid so that some of its water evaporates and the volume shrinks. As the liquid cooks down, its flavors and any dissolved sugars become more concentrated, and the mixture usually thickens and takes on more body. Stocks, sauces, wine, and pan juices are all commonly reduced to intensify their taste and improve their texture.
Cooks reduce liquids to build deep flavor and a glossy consistency without adding flour or other thickeners. After searing meat, for instance, deglaze the pan with wine or stock and let it reduce into a rich, concentrated sauce. Use a wide pan so more surface area speeds evaporation, and season at the end, since reducing concentrates salt along with everything else. Watch closely near the finish, because a reduction can go from perfect to scorched quickly once most of the liquid is gone.
Cooks reduce liquids to build deep flavor and a glossy consistency without adding flour or other thickeners. After searing meat, for instance, deglaze the pan with wine or stock and let it reduce into a rich, concentrated sauce. Use a wide pan so more surface area speeds evaporation, and season at the end, since reducing concentrates salt along with everything else. Watch closely near the finish, because a reduction can go from perfect to scorched quickly once most of the liquid is gone.