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Reduce Applied to cooking, this means to boil a liquid until its volume is reduced by evaporation. This thickens the liquid and intensifies the flavor. Reduction A process used to increase and intensify the flavor of a liquid. This is done by rapidly boiling a liquid to decrease its volume through evaporation. This concentrates the flavor, so season a reduction after it's made -- not before. Refresh To submerge a cooked food, usually a vegetable, in cold water to cool it quickly and stop further cooking. It's also know as shocking. Render The melting of animal fat over low heat so it separates from any connective tissue. This tissue turns crisp and brown (known as crackling) and the clarified (clear) fat is further processed by straining. To cook fatty meats, such as bacon or spare ribs, until the fat melts. Resting Heat drives meat's juices from the surface when it cooks. Letting meat "rest" before slicing lets these juices seep back towards the surface (liquids always take the path of least resistance). The result is a more flavorful piece of meat. |
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