Reduction
 

The term reduction has been mentioned here.

Is reduction the lowering of a volume of liquid, the concentration of
flavors that comes from slowly cooking said ingredients, or all of the
above.

Is it done on high heat? Low heat? Simmer?

Are there any critical timing elements, such as not putting in any
particular item too soon, as it may overcook or dominate the sauce?

Books?

Steve

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