Also a common culinary
term. To reduce—in the infinitive
—is to cook any alcohol
product until all alcohol itself has been boiled off, leaving just a flavored liquid behind. This is done in order to use said liquid in a dish
without one of two things happening:
- The guests get snookered.
- Your entree catches on fire.
Seriously, regardless of those two hazards
, reduction of alcoholic products is normally done to enhance
of the entree
you're preparing, as alcohol itself is harsh and can distract from the more delicate flavors in a good white wine
To reduce wine or liquor, it should be simmered over low heat in a skillet until it ceases to 'bubble'.