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Reduced Lamb Stock
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling
Reduced lamb stock Pairs With:
Food Item
Flavor Affinity Level
Reduced lamb stock Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Rich, savory taste resulting from the breakdown of proteins in the meat |
| Nutritional Value | Macronutrients | Contains proteins from the lamb bones and meat |
| Micronutrients | Provides minerals like iron, zinc, and calcium from the bones | |
| Color | Maillard Reaction | Develops a deep brown color from browning the lamb bones before simmering |
| Aroma | Volatile Compounds | Releases aromatic compounds from the herbs and vegetables used in the stock |
| Cooking Behavior | Water Retention | Retains moisture from the simmering process |
| Heat Conductivity | Heats evenly to extract flavors from the ingredients |
Food Pairing App - Version 1.2.0