Reduce
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 .
Not only am I a big fan of this technique in cooking (I love an intense sauce), I've also always considered it very similar to what I do as a market research analyst: whether it's liquid or data (especially the wordy, qualitative kind), I love the process of boiling something down to its essence.
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