Sunday, January 26, 2014

Reduce


It's a term that you hear frequently when watching cook shows; reduce, reduce, reduce. In fact, many renowned chefs would agree that reduction is one of the most fundamental and quintessential techniques in culinary arts.

For those of you who have no clue what 'reduction' is:
"Reduction is the process of thickening and intensifying the flavour of a liquid mixture such as a soup, sauce, wine or juice by boiling" - Wikipedia
I'm sure you have tasted sauces that are so rich in flavour, savoury soups that tingle your palette and unforgettable red wine dessert sauces. Here's the secret; they were most probably made out of 'reduction' - hours and hours of boiling a stock or mixture till the excess 'un-flavourful' parts evaporate, leaving behind dense and concentrated flavours.
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The reason why most white collar workers are stuck in the corporate wheel is because they try to search for fulfilment by adding stuff to their lives - like adding seasoning to a dish. What they fail to realise is that the real essence of fulfilment is best brought out through the process of reduction.

Many, many people out there measure success by the material possessions or brands that they own; Rolex watches for the guys and Chanel bags for the ladies. Then again, merely adding seasoning to a dish can only bring you this far.

True achievement should be measured by quality relationships, making people's lives better and probably being the best version of one's self. Of course, there is nothing wrong with buying branded goods once in awhile if you can afford it (refer to Taxing Yourself 100% When You Spend) and if you think it adds value to your life. Be honest, of course.

After all, the whole point of minimalism is not to live without, but to reduce the non-essential, extra baggage that we lug around so that the true 'flavours of our lives' can be intensified.


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