376008 Wed Feb 28 15:32:39 -0800 2007 12 31 Home Cooking 0 2339111 Hi! I never seem to get mine as tasty as the reductions I have out. What am I doing wrong? Is there a certain brand thats better than others? Do you use high or med heat to reduce the vinegar? Anyone have a tried and true recipe out there? I am looking for something to serve with meat. Thanks in advance! Wed Feb 28 15:32:39 -0800 2007 15229 Suzie 1 2339642 Just saw Lidia Bastianich do a couple of cloves, a sprig of rosemary and a couple of tablespoons of honey to a bottle of balsamic. I never have made any of her recipes to the letter, so I have no idea how they turn out. We often do just balsalmic though and it is tastey, sometimes add a bit of sweetener if it needs it for the application. Wed Feb 28 17:51:34 -0800 2007 2339111 15001 jsaimd 2 2342134 I just saw that episode too. Was there one more spice in there? Thu Mar 01 11:58:51 -0800 2007 2339642 48135 laylag 1 2339929 here is what I do: 1/4 cup ruby port 1 cup balsamic vinegar (not high end, just regular) reduce by gently simmering till it is about 1/2 cup or so; store in a sqeeze bottle- I keep it in the frig, but it gets quite thick, so I have to let it come to room temp before using. Wed Feb 28 19:25:40 -0800 2007 2339111 15687 PamelaD 1 2340637 Thanks, I will try these. Thu Mar 01 05:42:36 -0800 2007 2339111 15229 Suzie 1 2341886 Do you add anything? I usually add brown sugar as needed and add some butter after it is reduced and off the heat. Thu Mar 01 11:08:53 -0800 2007 2339111 75002 Megiac 2 2342158 No, but maybe thats what I am doing wrong. There seems to be a hint of a bitter after taste when I make it so I was curious what I was doing wrong. Is it possible to cook it ovr too high of heat? Thu Mar 01 12:03:12 -0800 2007 2341886 15229 Suzie 1 2342150 I usually add sugar too, and reduc until it is the right consistancy Thu Mar 01 12:02:12 -0800 2007 2339111 69941 jewels_vancouver 1 2343136 I never add sugar or anything else. I start with a bottle of decent balsamic (no caramel coloring or other additives). Put it in a saucepan, bring to a simmer, turn heat to low and reduce until slightly syrupy. High heat will definitely give it a scorched taste. When it cools it will thicken, so don't over-reduce. Once cooled, put it in a squeeze bottle and it will keep a long time. (If you add garlic or herbs, it won't keep as long.) Thu Mar 01 15:32:43 -0800 2007 2339111 11995 pikawicca 1 2346487 A friend of mine once asked a chef how he got his reduction so nice and sweet/tart/syrupy and the chef revealed that he often added a little coca cola... Fri Mar 02 13:32:18 -0800 2007 2339111 29114 WineWidow 1 4206788 I read through the posts here on balsamic reductions, and being that I try to avoid extra sugar/ sweeteners if possible, as well as avoiding non-natural food products... I wanted a simple yet complex flavor for a salad dressing on Thanksgiving. I opted to try my balsamic reduction with just vinegar and no added ingredients. I used a medium quality balsamic (the best one from Trader Joes) and I used a double boiler, since scorching seems to be an issue. I did a 50% reduction, and it turned out fabulous. Everyone loved it. There was no bitter flavor, and it was wonderfully sweet/ tart. I may go for a thicker reduction, as I wasn't sure how much it thickened up after cooling. For newbies out there, when you're pouring off your reduction, turn the pan away from your eyes, as the vapors are quite strong (burns the eye). (No, I wasn't harmed, I was just surprised at first how strong they were.) Thanks for the great question and all the posts. Fri Nov 28 10:55:35 -0800 2008 2339111 244097 Mistress Ivy 1 4391533 I just made a reduction with a good bottle of balsamic (8.5 oz), a few teaspoons of brown sugar, a couple pats of butter, a a dusting of fresh thyme. What came out on the other end, in my opinion was way too sweet and heavy. There was a wonderful clear tart essence coming off the reducing balsamic before I put in the butter and sugar and in my opinion these ingredients basically ruined it. Just one foodie's opinion. Next time I make it, I'll use just the balsamic (and perhaps a few herbs) as a few others suggested. Thu Feb 05 17:00:19 -0800 2009 2339111 263689 lovinfood123 1 4532633 Thanks all, there are some pretty clever thoughts/ideas here. I realize it goes without saying, but for what it's worth; make sure to use a stainless steel, or at least enameled cast iron pan, the key is "nonreactive." Avoid uncoated iron or aluminum for this endeavor. Tue Mar 24 05:57:38 -0700 2009 2339111 244728 tvc00015