Temperature ratings in wood-fired ovens - Page 6 - Forno Bravo Forum: The Wood-Fired Oven Community

david s · #51 01-27-2012, 11:25 AM

This thread has gone from temperature to philosophy, I like it.
If your wife turns to vinegar can you restore her to a fine wine, or do you discard and purchase another bottle?

BurntFingers · #52 01-27-2012, 11:40 AM

Quote:

Originally Posted by david s

This thread has gone from temperature to philosophy, I like it.
If your wife turns to vinegar can you restore her to a fine wine, or do you discard and purchase another bottle?

I make Balsamic Reduction in that case. Lots of slow heat to concentrate the sugar.

BurntFingers · #53 01-27-2012, 11:42 AM

Quote:

Originally Posted by BurntFingers

I make Balsamic Reduction in that case. Lots of slow heat to concentrate the sugar.

Then a little vinegar always makes a good salad.

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