Talk:Reduction (cooking)

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Evaporating Volatile Flavor Compounds edit

Latest comment: 15 years ago1 comment1 person in discussion

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)BeeCierReply

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

Latest comment: 5 months ago1 comment1 person in discussion

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

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