Q&A for How to Reduce in Cooking

If there is only a small amount of liquid left (around half an inch), turn the heat down. It will take a bit longer but it will require less maintenance and is less likely to burn. Also, if your sauce doesn't contain enough fat or sugar, it might take a long time to reduce.

Try using cornflour. Put one or two teaspoons of cornflour into a normal glass (more if you are cooking a very large amount) and add about four finger widths of water. Mix together briefly and add to your dish. I find it helps to add it in small amount first and stir between additions, just in case it ends up being too thick.

This depends on which liquids are being used as the velocity changes for each liquid.

Cover on, as it traps the heat and reduces it faster, as well as more efficiently.

Try a teaspoon of cornstarch in a teaspoon of water and stir it hard until the cornstarch is dissolved. Then, add to what you are trying to reduce. This should thicken the liquid/sauce that you are trying to reduce.