What is the culinary term for the process of thickening and intensifying the flavor of a liquid mixture?

The term for the process of thickening and intensifying the flavor of a liquid mixture is reduction. This technique involves simmering or boiling a liquid, such as a sauce or broth, which causes the water content to evaporate. As the liquid reduces, the flavors become more concentrated, and the texture thickens due to the remaining solids or fat. Reduction is often used to create sauces that are richer and more flavorful, enhancing the overall dish.

Braising is a cooking method that combines both moist and dry heat, usually involving browning the food first and then cooking it slowly in a covered pot with a small amount of liquid. While it can enhance flavor, it does not specifically refer to the thickening process of liquids.

Emulsification refers to the process of mixing two ingredients that typically do not combine well, such as oil and water. This is commonly seen in dressings and sauces but does not focus on thickening or flavor intensification of a liquid mixture.

Searing involves cooking food at a high temperature to create a brown crust on the surface. While searing adds flavor through the Maillard reaction, it is not related to thickening a liquid mixture or intensifying its flavor.