Tweet
I've noticed this trend - balsamic vinegar reduction - in restaurants and recipes 
It is so easy to make I suppose. You just put it on the stove and wait for it to reduce to a syrupy consistency. Now I see it bottled in the grocery store 
<span style="font-weight: bold">Ingredients</span>
Balsamic vinegar
Sugar to taste
A pot
<span style="font-weight: bold">Method</span>
<ul style="list-style-type: disc">[*] Pour the balsamic vinegar into the pan; remember it will reduce by half while cooking.[*]Heat the pan to high.[*]Whisk briskly prior to and throughout the boiling process to prevent burning.[*]Sprinkle in sugar to the vinegar reduction; vinegar naturally sweetens when reduced, but you can add sugar to taste.[*]Reduce by half, or until the vinegar takes on a syrupy quality. Allow to cool.[/list]
eHow source
Have you used it in any recipe?
It is so easy to make I suppose. You just put it on the stove and wait for it to reduce to a syrupy consistency. Now I see it bottled in the grocery store <span style="font-weight: bold">Ingredients</span>
Balsamic vinegar
Sugar to taste
A pot
<span style="font-weight: bold">Method</span>
<ul style="list-style-type: disc">[*] Pour the balsamic vinegar into the pan; remember it will reduce by half while cooking.[*]Heat the pan to high.[*]Whisk briskly prior to and throughout the boiling process to prevent burning.[*]Sprinkle in sugar to the vinegar reduction; vinegar naturally sweetens when reduced, but you can add sugar to taste.[*]Reduce by half, or until the vinegar takes on a syrupy quality. Allow to cool.[/list]
eHow source
Have you used it in any recipe?
Comment