If you are fond of studying culinary terms, you have probably heard about "boiling". Digestion is the reduction in the amount of liquid during the cooking process. Boiling produces a more concentrated flavor and a denser texture. Let's see how to boil sauces, gravies and syrups.
Step 1. Place the liquid to be boiled in a saucepan or deep skillet, depending on the recipe
The larger the surface of the bottom of the pan, the easier it will be to boil down, because it will be easier for water molecules to move around. That is, in a large saucepan, boiling will be faster.
Step 2. Place a saucepan or skillet over medium to high heat and bring to a boil
Step 3. Boil, uncovered, until the amount of liquid is reduced to the amount required by the recipe
For most recipes, you will need to halve the amount of liquid. Accurate measurement is not required, boil by eye.
Step 4. Stir the liquid in the saucepan regularly to avoid sticking or burning
If you are using a pan with a thick bottom, you can safely turn up the heat without fear of burning. The thick metal will prevent the contents of the pan from heating up too quickly.
Step 5. Continue cooking according to the recipe after boiling is complete
Step 6. Store the boiled liquid in the freezer if it does not have a high sugar content
If it's syrup, store it in an airtight container in the refrigerator. If there are pieces of meat or other food in the boiled liquid, it should also be frozen. Boil before further use, and it is not necessary to defrost before boiling.
- You can boil any liquid to enhance its natural flavor.
- Whisk the boiled liquid to add shine.
- Boil down high quality liquids, boiling strengthens all odors, including unpleasant ones.
- Think about the original flavor of the liquid. If it is too salty, it will become even saltier after boiling.
- Boil down quickly to enhance the flavors.
- Boiling the wine will reduce its acidity.
- If the liquid to be boiled does not contain sugar, it is a sauce; if it contains sugar, it is syrup.
- When deglazing, boiling is also used, but in this case less liquid will evaporate, since evaporation is slow.