Author Topic: balsamic reduction (Read 46185 times)

JulieO · « **Reply #30 on:** November 17, 2012, 02:57:36 am »

Did it taste nice Judy? I think I'll have a go at this.

judydawn · « **Reply #31 on:** November 17, 2012, 03:38:36 am »

I'm not a great fan of balsamic vinegar but this tasted rather nice Julie. I'll do some research and see just what it can be used for, apart from sprinkling over salads.

JulieO · « **Reply #32 on:** November 17, 2012, 03:59:48 am »

Thanks Judy, look forward to seeing what you come up with.

gertbysea · « **Reply #33 on:** November 17, 2012, 04:03:59 am »

The reduction tastes nothing like salad dressing s it i more of. Sauce. it is thick and syrupy. It is wonderful drizzled over salmon or any kind of grilled fish really. Perfect for chicken and even a steak. Bit on mash and i am in heaven. actually it is great on a lot of things . You can warm it up or have it cold. The only thing I don't put it on is salad as I find it too sweet.

Gert

Kimmyh · « **Reply #34 on:** November 17, 2012, 08:47:20 am »

Made this today (Helene's recipe) and is very nice. Don't think I cooked it long enough as it is still a tiny bit runny. Was scared I would make it too thick. So I used it on salad. Will make again and cook longer.

maddy · « **Reply #35 on:** November 17, 2012, 09:59:18 pm »

thanks Gert for the link

I bought Balsamic on sale yesterday, $3.83 for 500ml....will make this for sure.
It's insane what they charge for those itty bitty bottles in store $:-\$
I have made on stovetop before, so thanks Helene for thermorising it

judydawn · « **Reply #36 on:** November 17, 2012, 10:54:48 pm »

After a lot of internet trawling, I came up with this site which had the best information regarding use of balsamic vinegar glaze.

gertbysea · « **Reply #37 on:** November 17, 2012, 10:58:58 pm »

Brilliant Judy. I will bookmark that site.

Gert

Halex · « **Reply #38 on:** November 17, 2012, 11:03:41 pm »

I jst love it over salad

Kimmyh · « **Reply #39 on:** November 17, 2012, 11:05:17 pm »

Have bookmarked it Judy thanks. You did that quickly. I don't know where you find the time.

JulieO · « **Reply #40 on:** November 17, 2012, 11:30:57 pm »

Thanks Judy

fundj&e · « **Reply #41 on:** November 18, 2012, 12:42:55 am »

They say its nice to drizzle it over strawberries. i dont like strawberries so i would not know

Cuilidh · « **Reply #42 on:** November 18, 2012, 06:36:59 pm »

I have just made a 250 ml quantity of this and it reduced right down to c. 100 ml! Really nice, can't wait to try it with different dishes. Thanks for the link, Judy, there is quite a bit of inspiration there and I think my DH will really love Helene's (of Super Kitchen Machine fame) idea of peanut butter and onion sandwiches with Balsamic glaze - it sounds like a weird combination to me, but never mind, if we don't experiment how do we know whether we will like something or not

50plusandlovinglife · « **Reply #43 on:** November 19, 2012, 01:55:51 am »

We use balsamic reduction for a lot of things, salad dressing, we fry up Italian sausage and dip it in, strawberries, bruschetta, a lot of restaurants add this to their bruschetta now.
We use it with olive oil and put it in a bowl for dipping with crunchy bread.

fundj&e · « **Reply #44 on:** November 20, 2012, 05:52:01 am »

i just made some without any honey or sugar from 500mls i got 100mls

31 mins, varoma, speed 3

Author Topic: balsamic reduction (Read 46185 times)

JulieO

Re: balsamic reduction

judydawn

Re: balsamic reduction

JulieO

Re: balsamic reduction

gertbysea

Re: balsamic reduction

Kimmyh

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maddy

Re: balsamic reduction

judydawn

Re: balsamic reduction

gertbysea

Re: balsamic reduction

Halex

Re: balsamic reduction

Kimmyh

Re: balsamic reduction

JulieO

Re: balsamic reduction

fundj&e

Re: balsamic reduction

Cuilidh

Re: balsamic reduction

50plusandlovinglife

Re: balsamic reduction

fundj&e

Re: balsamic reduction