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Balsamic Vinegar


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Old 13-09-2008, 23:58
stugster
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How do the chefs change the taste and texture of normal balsamic vinegar when dressing around a plate?

When straight from the bottle, Balsamic is very runny and tastes strongly of, well, vinegar. Whenever I've had it in a restaurant it's been very thick and tasted sweet!
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Old 14-09-2008, 01:02
naymeee
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Mixed with olive oil maybe? Anyone feel free to correct me though!
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Old 14-09-2008, 01:49
maimou
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honey, usually - it thickens it up making it useful for dressing a plate.
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Old 14-09-2008, 01:51
degsyhufc
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You can reduce it in a pan. It depends on the Balsamic.
If it is very vinegary then add some sugar or honey.
Otherwise just reduce it.

I usually make a sauce with balsamic, red wine and/or port.

I'm not a major foody, in that I don't often pay out much for condiments, but some of the supermarkets are selling Balsamic Glaze which is probably what you are after.
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Old 14-09-2008, 09:54
indianwells
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I reduce it with a little garlic, honey and ginger until it's syrupy. I then strain it, leave to cool and keep it in a little squeezy bottle in the fridge. Keeps for ages and goes with most meat. A nice squiggle on a plain white plate looks like you know what you're doing as well!!
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