Reduction (cooking)
From Academic Kids
In cooking, reduction is the process of thickening a liquid mixture such as a soup or sauce by evaporation. A reduced stock is called a consommé.Template:Food-stub
Reduction (cooking)From Academic KidsIn cooking, reduction is the process of thickening a liquid mixture such as a soup or sauce by evaporation. A reduced stock is called a consommé.Template:Food-stub |
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