Description
Sous‑vide reduction concentrates flavors by gently evaporating water from a liquid at controlled temperatures (60–80 °C).
Technical
The process relies on low‑temperature evaporation, which increases the concentration of sugars, acids, salts, and volatile flavor compounds while preserving delicate aromatics. Because the bulk temperature remains below the threshold for Maillard browning, the reduction retains a clean, uncaramelized profile, with any browning arising only from localized hotspots.
Science
Primary Reaction
evaporation of water under controlled temperature leading to concentration of solutes
Sensory Profile
Aroma ()
richintensecomplexcleanfloralbrightherbalfruitymineral