Talk:Reduction (cooking)

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Evaporating Volatile Flavor Compounds

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)BeeCier[reply]

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

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

Move discussion in progress

There is a move discussion in progress on Talk:Foam (culinary) which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 17:05, 27 June 2024 (UTC)[reply]