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Old 06-15-2010, 02:21 AM   #11
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I have a 6 ounce bottle I got for Christmas...I'm getting it set up. About how long does it take to evaporate? I have problems with counter space.
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Old 06-15-2010, 02:40 AM   #12
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princess:
i too have problems with counter space. i put maybe a quarter cup of balsamic in a little glass bowl. cover it as i said to, with cheesecloth. let it sit until it is thick, sweet, and glossy. takes maybe 3 days or so? can't say exactly. depends on the heat in your place. you will know when it is ready when you taste it.
i am curious- what kind of balsamic did you get for christmas?
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Old 06-15-2010, 02:52 AM   #13
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Originally Posted by jackiemax View Post
i am curious- what kind of balsamic did you get for christmas?
Thanks again! It is Monari Federzoni, a nurse friend set up an exotic food basket for me with anchovy paste, garlic paste, basil oil and the balsamic, along with various crackers and bread. I already have two open bottles of really good balsamic, so I thought this was the best choice to experiment with.
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Old 06-15-2010, 02:59 AM   #14
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we put the immersion blender into balsamic vinegar that we'd combined a thickeneing agent into..... soy lecithin or xanthan- the 1 we used eludes me,- thickened very well.
i nary thicken unless i'm making gravy or a bechamel, or stew or cheese sauce, so i'm gonna keep my thickening plain/simple!-..... reduction! :) or roux,, whitewash, slurry, oe liasions. if i get very financially cozy, then i'll delve into the other ingredients. :)
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Old 06-15-2010, 03:25 AM   #15
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Originally Posted by PrincessFiona60 View Post
Thanks again! It is Monari Federzoni, a nurse friend set up an exotic food basket for me with anchovy paste, garlic paste, basil oil and the balsamic, along with various crackers and bread. I already have two open bottles of really good balsamic, so I thought this was the best choice to experiment with.
oh gosh- i tried several times to reply to you but it won't go thru!!!!
my email is shopknuckleheads@aol.com
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Old 06-15-2010, 03:38 AM   #16
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Originally Posted by PrincessFiona60 View Post
Thanks again! It is Monari Federzoni, a nurse friend set up an exotic food basket for me with anchovy paste, garlic paste, basil oil and the balsamic, along with various crackers and bread. I already have two open bottles of really good balsamic, so I thought this was the best choice to experiment with.
trying again:
just let it sit for a few days,you will know when it is done, by taste. maybe three days or more?
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Old 06-16-2010, 06:50 PM   #17
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I find that reducing balsamic is much better, taste-wise, than merely "thickening" it. It intensifies the flavor (not the vinegary taste), brings out the sweetness. It's great drizzled over pureed borscht, aong with a dollop of sour cream.
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Old 06-16-2010, 07:10 PM   #18
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if the balsamic was properly aged..... a great balsamic is already a rather dense item & reduction often makes that type of complimentary food-item too pungent.
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Old 06-17-2010, 06:31 AM   #19
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I found this forum when looking for how to make caramelised vinegar, so there. As instructed, poured the vinegar into a small pan, heated it for a couple of minutes and oh... Heaven... never mnd the strawberries, we ate it off the spoon.
Daugher paid $18 for one bottle of the stuff and $25 for another at a food and wine festival and I found the perfect way to do with what I had in my pantry right HERE :))))
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Old 06-17-2010, 06:32 AM   #20
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I did a brown balsamic and then tried the white balsamic I had... as I said....heavenly:)
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