Ding, ding, ding, ding, ding!
Ring the bell, we have a winner.
After our two hilarious escapades in balsamic reduction (episode #1
, episode #2
), I went back to the original method Chef Husband taught me about a decade ago.
4 parts dark balsamic vinegar
1 part sugar
Bring to boil and simmer uncovered until reduced by half.
Something I did learn, though, was how to finesse the consistency. Upon removing the reduction from the stove, once it cooled to room temp, it was still a tad thin for what I wanted. The quick fix was to put it in the microwave, in a glass dish covered with a microwave splatter guard, and bring it to boil in 30 second intervals at 100% power. Once it started to coat the back of the spoon a little bit thicker (just as it was reaching a point of developing foam), it was set on the counter to cool. There is however a lot of retained heat in the mixture and it can begin to thicken too much. At this point, a tiny bit of steaming super hot water (straight from the Keurig 2.0, if you have one handy) can be used to thin it down, along with a a brisk-whisk with a fork.
Isn’t it lovely?
Until next time…
Mrs. Chef (Christa)
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