Does reducing the clear juice from tomatoes have a name?
I have been cooking a very light tomato topping for tortellini using dicing tomatoes. I saute them very briefly until the flesh begins to soften, then remove the pieces from the pan leaving whatever juice cooked out of the tomatoes there. This liquid is then reduced until it is a syrup, and recombined with the pieces.
Does this technique have a name? Is it weird?
Best Answer
You've already given the name for this process in your question. Reduction is the cooking term used for thickening and intensifying the flavor of a food by simmering or boiling away some of the liquid.
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Can you reduce tomato juice?
Reduce liquid prior to cooking Tomatoes are loaded with water (some have more juice than others). To reduce this moisture, slice them up the day before cooking and pop them in a colander or strainer with a large bowl underneath to collect the juice.What is the liquid in a tomato called?
Tomato pur\xe9e is a thick liquid made by cooking and straining tomatoes.What is clarified tomato juice?
If you dice your tomatoes, salt them, then set them in a strainer or colander set over a bowl to collect the juices, you'll end up with chunks of tomato that are not only less watery (as the salt will draw liquid out), but also more flavorful and denser/meatier in texture.How to Make Simple Tomato Juice from Fresh Tomatoes | RadaCutlery.com
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Answer 2
A'jus is the culinary name for natural juice and sounds much better than water. So, tomatoes in tomato a'jus reduction would be correct. Personally I would leave off the term reduction though(too lengthily)
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