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***Reducing Balsamic*** - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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***Reducing Balsamic***

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  • ***Reducing Balsamic***

    Hi All,
    I was reading in a thread yesterday about reducing Balsamic vinegar to a syrup.... How exactly does one go about doing this,,, I'm Still learning to cook and I've seen this come up a few times "reduction" any help appreciated and what are the benefits of a reduction ?

    Thanks Mark

  • #2
    Re: ***Reducing Balsamic***

    To reduce something, put it in a pan and boil it gently until it's the amount you're after. This boils off the water and leaves more of the "essence" of your liquid. Makes it thicker, richer, and stronger, among other things. If you want to reduce balsamic, watch it carefully since it's got a fair amount of sugar in it, and it will burn if you get it too far reduced.

    Maple syrup is basically a reduction, if you think about it.

    One reason you might want to reduce balsamic is so you can put a drop or two on fresh strawberries- it's amazing that way.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

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    • #3
      Re: ***Reducing Balsamic***

      Hi Mark!

      I reduce lots of things: balsamic, merlot (plus sugar as a preservative), chicken stock, etc.

      As Elizabeth says boil gently. You don't want to drive all the volatiles (aromatics) out of the liquid. For balsamic I typically boil a cup down to 1/4 cup or so. For wine I usually push it further - a bottle to half a cup or so. I sometimes take stock from a quart or so down to a few spoonfuls. Gives really intense flavor. An issue to watch out for is salt. You don't want to start with a salted liquid or it is likely to be way too salty when you finish. So, for stock I only do home-made, unsalted stock as the beginning and season it when finished.

      Good Luck!
      Jay

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      • #4
        Re: ***Reducing Balsamic***

        Thanks

        So Im understanding that your basically making a concentrated version ?

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        • #5
          Re: ***Reducing Balsamic***

          Yeah, that's basically it!

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