it concentrates the flavor
2006-08-15 23:12:55
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answer #1
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answered by Susie K 4
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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
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answer #2
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answered by Anonymous
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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
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answer #3
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answered by IK 2
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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
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answer #4
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answered by mushy peas 2
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Reducing a sauce intensifies the flavour.
2006-08-16 06:16:34
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answer #5
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answered by Boris 5
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well two reasons,1st reducing condenses the flavour and 2nd thickens the sauce
2006-08-16 09:59:10
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answer #6
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answered by tazzer0074 2
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to thicken and concentrate the flavour of the sauce
2006-08-16 06:15:59
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answer #7
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answered by ziggy bulldust 4
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to thicken the sauce and make the flavour stronger.
2006-08-16 06:17:31
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answer #8
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answered by Anonymous
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it makes the sauce thicker
2006-08-16 06:16:19
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answer #9
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answered by Lou 4
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The liquid content evapourates when it is heated up
2006-08-16 06:30:49
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answer #10
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answered by Boscombe 4
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