Directly corroborates the process-dependent compression mechanism in ZET-56 without claiming that every cooked use erases identity.
The passage contrasts two process choices within the same application: an unreduced splash versus reduction before combining with other ingredients.
Kay reports that unreduced bourbon produces a more prominent whiskey flavor in sauce, while reducing it increases viscosity and causes many strong nuances to cook out.
Sentence ending “cook out of your sauce”
“Incorporate bourbon into a savory sauce,” paragraphs 2–3
Incorporate bourbon into a savory sauce
Reduction, viscosity, prominence, and subtler-note statements checked against the public feature on 2026-08-26.
Verified paraphrase of the reduction-versus-prominence tradeoff.
Evidence
Kay reports that unreduced bourbon produces a more prominent whiskey flavor in sauce, while reducing it increases viscosity and causes many strong nuances to cook out.
Location and context
“Incorporate bourbon into a savory sauce,” paragraphs 2–3, ending with the sentence about strong nuances cooking out. The comparison holds the dish type constant while changing the process.
Annotation
Directly corroborates ZET-56’s process-dependent compression mechanism without claiming that every cooked use erases identity.