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Catering

2006-08-15 23:07:59 · 11 answers · asked by Anonymous in Food & Drink Cooking & Recipes

11 answers

it concentrates the flavor

2006-08-15 23:12:55 · answer #1 · answered by Susie K 4 · 0 0

Sauces are reduced to primarily intensify the flavor. Thickening is a completely different aspect of sauce making. For the most part It would be pointless to thicken a sauce that lacked flavor.

2006-08-16 07:06:01 · answer #2 · answered by Anonymous · 0 0

Sauces contain water.
When you cook a sauce the water evaporates.
thus the sauce reduces in amount and becomes thicker

2006-08-16 06:13:00 · answer #3 · answered by IK 2 · 0 0

Sauces are reduced to add flavour colour thickness strain through a Tammy to get all unwanted bits out put in a nob of butter whisk in and it gets a lovely sheen

2006-08-16 07:33:58 · answer #4 · answered by mushy peas 2 · 0 0

Reducing a sauce intensifies the flavour.

2006-08-16 06:16:34 · answer #5 · answered by Boris 5 · 0 0

well two reasons,1st reducing condenses the flavour and 2nd thickens the sauce

2006-08-16 09:59:10 · answer #6 · answered by tazzer0074 2 · 0 0

to thicken and concentrate the flavour of the sauce

2006-08-16 06:15:59 · answer #7 · answered by ziggy bulldust 4 · 0 0

to thicken the sauce and make the flavour stronger.

2006-08-16 06:17:31 · answer #8 · answered by Anonymous · 0 0

it makes the sauce thicker

2006-08-16 06:16:19 · answer #9 · answered by Lou 4 · 0 0

The liquid content evapourates when it is heated up

2006-08-16 06:30:49 · answer #10 · answered by Boscombe 4 · 0 0

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