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Ever ask yourself, "how'd they do that?" Well, now, you can get a straight
answer, right from the source. Every month on this page, we'll answer one or
more of YOUR questions for Chef Pino. Want to know how to make a good
sauce? Maybe you can't figure our why your lettuce wilts when you put it in your refrigerator? Or perhaps you're just curious about food, and want to know more. Either way, Chef Pino is here to answer your food conundrums and curiosities.
If you want to "Ask the Chef" a question of your own, simply send an e-mail
(or click this link) to askchef@anthonydavids.com. Each month, we'll choose
one or more questions to answer, and they will appear on this web site.
This month's question comes from Mark Mastro of Hoboken. He writes:
"Hey chef, what the heck is a "reduction?" I see it in a lot of recipes, and I
guess they assume you already know what that means. I'm starting to
explore cooking as a hobby and would really like to know what it is, and how
to do it right. Can you help?"
CHEF PINO:
Hey Mark. Thanks for writing. A reduction is simply a fancy way of saying "to
boil something rapidly until it begins to evaporate." Different liquids "reduce" differently. Try a few on your own. For instance, try a few teaspoonfuls of
balsamic vinegar. Put it in a small saucepan over medium-high heat, and let
it begin to boil. Then watch it carefully, as it boils off, that steam that rises is
actually moisture LEAVING the liquid. So, naturally, as moisture leaves, what's
left in the saucepan gets THICKER. Also, the flavor of whatever you're reducing tends to intensify as you reduce. So sweet liquids get sweeter. Tart liquids, (like balsamic) get tart-er. This thicker liquid is called "the reduction," and can be
used as a sauce, or a base for cooking something in later.
Pastry chefs use reductions better than anyone. Add sugar to that balsamic reduction, and maybe some allspice or cinnamon, and try pouring it (just a
very little at a time...remember, the flavor is intense!) over a dessert with a shortcake and some whipped cream, maybe some berries.
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