reduction n noun: Refers to person, place, thing, quality, etc. Peel, rinse, and drain again. A knife technique for cutting leafy ingredients, such as spinach, broad-leafed lettuces, kale, and herbs, such as basil and mint. REDUCTION 'REDUCTION' is a 9 letter word starting with R and ending with N Synonyms, crossword answers and other related words for REDUCTION We hope that the following list of synonyms for the word reduction will help you to finish your crossword today. reduction - Dictionary Definition : Vocabulary.com A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. In cuisine, the term "reduction" refers to a liquid that has been cooked for a long period until it has been significantly lessened in volume, thickening and intensifying the taste. What Does the Culinary Term "Florentine" Mean? | Toscana ... YES NO. reduction: [noun] the act or process of reducing : the state of being reduced. Reduction is a technique that involves decreasing the volume of a liquid. Harm Reduction Coalition - How is Harm Reduction Coalition abbreviated? reduction n noun: Refers to person, place, thing, quality, etc. Reduction (Sweden), a return to the Crown of fiefs that had been granted to the Swedish nobility. Decide on your edition size. Reduction - definition of reduction by The Free Dictionary a sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry, and/or a reduction; includes sauce Espagnole, demi-glace, jusde veau lie, and pan sauce. When you hear the term grand sauce, it may refer to a classic system of sauces based upon French culinary standards. As defined by Mechanical Turk on December 29, 2011. Reduction Cooking Term. Cooking Term - Accommodation in ... These sauces still hold a place of importance in many ½ cup wine; 2 tablespoons agave nectar; In a frying pan over medium heat, combine the wine and agave nectar. China. Aromatic Vegetables - A general term for vegetables often used as a flavor base in some dishes. French Cooking Terms Reference Guide - Striped Spatula It is Class Size Reduction. Bœuf: beef. Boudin noir: blood sausage. Muddle pear for several minutes until a slightly liquid purée remains. Here is how to make a Wine Reduction. Allow pear to drain. This is especially true for pasteurization, because . In cooking, this is done by boiling the liquid rapidly in order to speed the evaporation process. Harm Reduction Coalition - How is Harm Reduction Coalition ... The longer you let the vinegar simmer, the thicker it will get. To cook in a small amount of simmering liquid. Indeed, au sec means "nearly dry" in French. Are you sure you want to delete this definition? The amount or rate by which something is reduced, e.g. Simultaneous soaking and cooking in chelating agents such as potassium tartrate and potassium . It literally means to the tooth. La réduction (or: simplification) de sa théorie en termes de bien contre le mal déprimait le philosophe. Balsamic vinegar is an intensely flavored vinegar made from grapes. noun cooking The process of rapidly boiling a sauce to concentrate it. It is Harm Reduction Coalition. The final levels of that reduction are still to be calculated by the various government entities, but all of the . These reductions can be used for sauces or as a natural soup base. 0. (1999) was 3 min. In cooking, to reduce a liquid means to simmer it until some of the water in it has evaporated, which intensifies the flavors, thickens the liquid, and causes it to take up less volume. The cooking-only treatment was more successful in terms of lead reduction than the soaking-only treatment in chelating agent-containing solutions (either potassium tartrate or potassium citrate), though it had the same effect on cadmium reduction. Reduction is the act of cutting back or making smaller, like the reduction of a school budget that makes it necessary to eliminate art and music programs. YES NO. 3 letter words The concentrated liquid you end up with is called a reduction. noun a transformation of one problem into another problem, such as mapping reduction or polynomial reduction. Chinois Pronounced: shin-WAH See more. Reduction is a great way to make a flavorful sauce for meats or vegetables. A liquid, the body of the sauce. reduction. In a nutshell, a basic gastrique is a reduction of vinegar and sugar that can be infused with just about anything you'd like — from liquor and alliums (garlic, onions, shallots) to any fresh (or not-so-fresh) fruits you have on hand. It is a common ingredient in soups, sauces and dressings. The pronunciation is "oh-SECK." stocks, milk, fats, 2. It is often used to make balsamic glaze or reduction. (Mathematics) maths a. What Is Gelatinization in Cooking? This process is used generally on soups and sauces. An in-school education programme, called School EduSalt, aimed at children, and by proxy their wider families, shows that salt reduction interventions can be impactful and cost effective. Found in Oriental markets and some supermarkets. In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. Culinary Terms: E-H E. Effiler (n.) - to remove the string from a string bean or to thinly slice almondsEmincer (n.) - to slice thinly, similar to julienne style, but not as longEscabeche (n.) - a dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool A 5% reduction in robberies ( chemistry) A reaction in which electrons are gained and valence is reduced; often by the removal of oxygen or the addition of hydrogen. . A liquid mixture that has been reduced . The reduction of his theory to a question of good versus evil depressed the philosopher. In the kitchen, the term "reduction" refers to a technique that delivers intensely flavored, thickened liquid simply by boiling. red pepper. 10-Step Reduction Printing Process. Balsamic reduction is made by allowing balsamic vinegar to simmer for around 15-20 minutes. The strategic cost benefits include more focused . term. In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by boiling. O ver the past 35 years, a new enthusiasm has emerged about the relationship of food, eating, and cooking to personal health and wellness. Are you sure you want to delete this definition? A dry cooking method in which food is cooked directly under a primary heat source. The researchers are still working on evidence that the substitute salt will reduce mortality from salt-related diseases in the longer term. Specifically, a dish prepared à la Florentine will feature. Showing page 1. lifecycle carbon emissions reduction, limited fresh-water requirements, no competition with . To make a chiffonade, stack and roll the leaves, and cut them into thin, ribbon-like strips. A lid only lets a little moisture escape, whereas using no lid lets lots of moisture escape. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. Carve the linoleum (or wood) block. It's a paper lid that is used to slow down the reduction of moisture in cooking. Generally, a reduction of six orders of magnitude (six logarithms, e.g., from 10.