On cooking shows, what do they mean by a "reduction?"?

Answer 1

reducing by half or more over heat.................for instance, take a bottle of white wine, add a cup of honey, and reduce in a pan until you see large bubbles forming "sugar bubbles", then remove.....you then have a honey/wine "reduction". Incidentally, you'd be well off to put that on some pancakes immediately.

Answer 2

A reduction means to reduce. To boil off most of the water in a liquid resulting in a more concentrated flavor and a thicker consistency.

Answer 3

Definition: Culinarily, to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction.

Answer 4

Reduction

Definition: Culinarily, to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction.

Here are 208 great recipes for reductions
http://web.foodnetwork.com/food/web/searchResults/0,7822,,00.html?searchString=reduction&searchType=Recipe&sortField=rating&sortOrder=desc

Answer 5

A reduction is a sauce; it starts out thin, and is "reduced" or thickened by slowly boiling or simmering away some of the liquid.

Answer 6

its what starts of as a watery substances what ever u may be cooking then jst by leaving it on the heat for a little while u would then be reducing the watery liquid in to a thicker consistancy fora sauce or a marinade or a glaze depends on what ur goin for !

Answer 7

Slowly boiling a liquid to remove most of the water.

Answer 8

to let the mixture cook down to a thicker substance