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2 years, 11 months ago
I like fresh fruit reductions like cranberry coulis or
lingonberry and huckleberry sauce. But I am worried that I'm not merely evaporating the water, but changing the sauce in other ways.
Does simmering a fruit reduction cause anything other than water to evaporate?
Does reduction reduce or destroy the vitamins by heat? A comment by
Johnannes_B mentioned this.
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Jul 7, 2020 at 3:56
Any molecules more volatile than water will be evaporating more than water molecules, less volatile molecules will evaporate less than water at the boiling point. This is the basic principle behind distillation.
The heat will for sure be driving chemical changes.
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Jul 7, 2020 at 18:24
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