What is the process of reducing liquid to concentrate its flavor called?

The process of reducing liquid to concentrate its flavor is known as reducing. This technique involves simmering or boiling a liquid – such as stock, sauce, or juice – until a portion of the water evaporates, thereby intensifying the flavors and thickening the consistency. As the liquid reduces, the flavors become more concentrated, enhancing the overall taste of the dish.

This method is fundamental in culinary practices, especially in sauces and stocks, where depth of flavor is crucial. For example, a demi-glace, which is a rich brown sauce, is made through the reduction of stock and wine, resulting in a complex and robust flavor profile.

While the other options involve cooking techniques, they do not specifically refer to the act of concentrating flavors in the same manner. Simmering is a gentle cooking method that can be part of the reducing process, but it does not imply the specific goal of flavor concentration. Blanching involves briefly boiling food and then plunging it into ice water, primarily meant for preserving color and texture rather than concentrating flavors. Roasting is a dry heat cooking method that enhances flavor through caramelization but does not involve the reduction of liquid. Thus, reducing is the most accurate term for the process described in the question.