At its core, reduction is the process of simmering a liquid to evaporate water, which concentrates flavors and thickens the texture. Think of it as a flavor bomb in slow motion—you’re not adding anything new, just amplifying what’s already there. A cup of chicken stock, for example, can shrink into a few tablespoons of intensely savory essence called a glace.
The science is simple: water boils at 212°F, so as it escapes as steam, the remaining molecules—salts, sugars, proteins—stay behind and get cozier. This is why a little red wine reduction can make a Tuesday steak taste like a Saturday night splurge. It’s chemistry you can taste, and it’s deeply satisfying.
