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Balsamic Vinegar |
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#1 |
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Forum Member
Join Date: Nov 2004
Posts: 9
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Balsamic Vinegar
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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#2 |
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Forum Member
Join Date: Jul 2004
Posts: 137
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Mixed with olive oil maybe? Anyone feel free to correct me though!
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#3 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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honey, usually - it thickens it up making it useful for dressing a plate.
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#5 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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