Colleen Roy Posted July 25, 2012 Share Posted July 25, 2012 So, I picked up a couple of bottles of gourmet infused balsamic vinegars while I was in Portland, ME this weekend. I got a bottle of Espresso Balsamic Vinegar and a bottle of Blackberry Ginger Balsamic Vinegar. They suggested using the Espresso one as a marinade-I chose to make a reduction by simply heating it gently till it reduced/thickened. OH MY GOSH. Heaven drizzled across our steaks tonight. Sweet, but you got a hint of the espresso and it was SO GOOD! Thinking I will do the same thing with the Blackberry Ginger tomorrow night and serve it with chicken! I bet you could infuse your own vinegars easily enough-will have to investigate! Nice way to end day one of our second whole30! Link to comment Share on other sites More sharing options...
Dutchie Posted August 10, 2012 Share Posted August 10, 2012 I know people also regularly talking about reducing through cooking bonebroth to make it more gelatinous,but I always wonder how people get fluids thickened or in other words how to reduce fluids? After almost 2years I'm still a cooking noob and usually everything doesn't come out the way it's supposed to or just plainly fails. (like making mayonaise,fermenting veggies,my meat/liver sticks to the pan(though I kinda like the burned scraps and always scrape them off the pan as much as possible to eat. Which really frustrates me and after a couple of times fermenting for instance I gave up and just dont feel like making it anymore. Thats why I'm also kinda hesitant to try pickling though I'd really love the idea of various delicious homemade pickled&fermented stuff especially finding unusual experiments) Link to comment Share on other sites More sharing options...
Alyson Leahy Posted September 3, 2012 Share Posted September 3, 2012 I've been reducing balsamic vinegar with fruit--pears, strawberries, mangos, whatever--and some fresh garlic, and then mixing it with olive oil when it cools to make some amazing salad dressings. You can buy the cheaper vinegars because the fruit and garlic will add so much flavor. Super easy salad dressing that tastes way better than Western dressing off the shelf Link to comment Share on other sites More sharing options...
Aberrantatavia Posted September 7, 2012 Share Posted September 7, 2012 Wow, that sounds really fantastic, I'm going to have to try a couple of these! Do you infuse the, for a bit first or just reduce them together? Link to comment Share on other sites More sharing options...
Monica P Posted September 11, 2012 Share Posted September 11, 2012 oh and add a reduced balsamic vinegar sauce to veggies! holy cow, it makes them taste awesome! Just pour X amount of balsamic vinegar in pan and heat to almost boiling. Watch it until it reduces to half its original amount. Purely awesome. Link to comment Share on other sites More sharing options...
The Other Sibyl Posted January 1, 2018 Share Posted January 1, 2018 I realize this was a long time ago but it was one of the first posts that came up when I searched for complaint balsamic vinegar. The reduction from Portland is not c9.pliant as it adds cane sugar. Attached picture is actually the espresso reduction and one of our favorites (we live near Portland, Maine) but we will need to find an alternative to be truly Whole 30 compliant. Link to comment Share on other sites More sharing options...
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