Talk:Reduction (cooking)

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Evaporating Volatile Flavor Compounds

Latest comment: 18 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?

Latest comment: 2 years 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

Move discussion in progress

Latest comment: 2 years ago1 comment1 person in discussion

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

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Talk:Reduction (cooking)

Evaporating Volatile Flavor Compounds

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

Move discussion in progress