Talk:Reduction (cooking)

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Evaporating Volatile Flavor Compounds[edit]

The article mentions that "extended cooking can drive away volatile flavor compounds". It does not mention how to deal with this. Can someone add to it please?24.83.148.131 (talk) 08:31, 3 August 2008 (UTC)BeeCier[reply]

why dont they just add less water? wont that have the same effect?[edit]

Less volume, and less watery, dont it mean more taste? 85.24.186.196 (talk) 18:44, 19 November 2023 (UTC)[reply]