Reduction
Simmering a liquid to evaporate water, concentrating flavour and thickening through dissolved solids rather than added starch.
Recipes using this tag
six- Second revision
South African Pepper Steak Pie
The South African garage pie, made as individual pies in 120 mm foil tins.
South African · Braising - First revision
Roasted San Marzano tomato soup
Tomato soup for 2 from one can of San Marzano tomatoes. Brown the tomato solids and keep the juice raw.
American · Emulsifying - First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - First revision
Demi-Glace
Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.
French · Roasting - First revision
Charred Pointed Cabbage in Harissa Tomato with Tahini and Sumac Onions
Pointed cabbage is cut into wedges and seared hard on both cut faces, then basted in brown butter.
Levantine · North African - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French