What You Need to Know
Reduction, emulsification, and thickening are key sub-techniques in sauce making, each involving distinct chemical and thermal processes to alter the consistency and flavor of liquids. Reduction concentrates flavor and thickens consistency through heating, emulsification combines immiscible liquids using emulsifiers, and thickening increases viscosity with thickening agents.
Steps
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The Science
Primary Reaction
Concentration, emulsification, gelation