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Wikipedia
Redox (shorthand for reduction-oxidation reaction) describes all chemical reactions in which atoms have their oxidation number (oxidation state) changed. This can be either a simple redox process such as the oxidation of carbon to yield carbon dioxide or the reduction of carbon by hydrogen to yield methane (CH4), or it can be a complex process such as the oxidation of sugar in the human body through a series of complex electron transfer processes. The term ''redox'' comes from the two concepts of reduction and oxidation. It can be explained in simple terms: * Oxidation describes the ''loss'' of electrons or an ''increase'' in oxidation state by a molecule, atom or ion. * Reduction describes the ''gain'' of electrons or a ''decrease'' in oxidation state by a molecule, atom or ion. Though sufficient for many purposes, these descriptions are not precisely correct. Oxidation and reduction properly refer to ''a change in oxidation number'' — the actual transfer of electrons may never occur. Thus, oxidation is better defined as an ''increase in oxidation number'', and reduction as a ''decrease in oxidation number''. In practice, the transfer of electrons will always cause a change in oxidation number, but there are many reactions that are classed as "redox" even though no electron transfer occurs (such as those involving covalent bonds). Non-redox reactions, which do not involve changes in formal charge, are known as metathesis reactions.
[edit] About Reducing
To reduce a sauce, cook it down to the desired consistency. This technique is a great way to thicken a sauce and concentrate its flavors without adding fat.
Recipes With Reducing
Capers, Clove Garlic, Cream, Parsley, Pepper
Leeks, Tomatoes, Vegetable Oil
Skim Milk, Yogurt
Ginger, Lemons
Beef, Black Peppercorns, Cognac, Filet Mignon, Heavy Cream
