Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: fundj&e on December 21, 2010, 05:21:34 am
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Any tips on reducing balsamic vinegar?
Thanks in advance
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Wow amazing how things just pop up ;D I am in the process of trying a reduction recipe :) after talking to a chef at a local cafe a couple of weeks ago. I wish I had more time !!!
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I always do mine on the stove , I have never timed it. good luck
ciao
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What quantities do you use fundj? I have never made it before
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not sure i just buy what ever is on special (sale) i keep checking it, I know its more than 45 mins on low heat
Ciao
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Wow it did take awhile too reduce, all up about 90 mins
I stared on 50 deg on speed 1 10 min then checked, lost count how many times I did that step
Ended on 100 deg for 10 min on speed 4, I spoke to my son and he said to start on a high heat and end on low heat, I will try he’s method next time.
The Next batch I will do on 100 deg for 30mins on speed 4
250mls bottle made 70mls
Ciao
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Do you add sugar to it?
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We add brown sugar at work not sure of amounts but....will pay more attention next time..just pour now.
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I have never added sugar to mine, I think that would cut down on the time its takes to reduce
some recipes i have read add dried figs,i will give that a go.
ciao
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i have tried again, it took 75min the 1st 30mins on 100 speed 4
the rest of the time on 80 speed 3
from 500lms i got just under 200mls i normally would get less than that amount
ciao
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Would you mind telling us what you use the reduction for fundj.
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Salads jd, I really do not like any other type of vinegar, its really nice over fresh strawberries and icing sugar
ciao
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Judy if it’s done correct you only need a few drops, it’s a sweet and rich flavor. I have no trouble do it on the stove top. I do 5 liters for my son’s restaurant which really ends up only 1 ltr \
ciao
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Can you achieve a good result with a cheap balsamic vinegar,fundj?
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Yes you can. What ever is on special or home brand will do. i am not 100% happy with the results i am getting with the TM about 90% happy :-\
Ciao
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just found this on the followxing link that says you can add either butter or brown sugar in the final step off the heat to add extra or additional flavour
http://www.buzzle.com/articles/balsamic-vinegar-reduction.html
others say 1/4 cup sugar to 2 cups vinegar so guess its a to taste thing??? have to try it plain first to see in the thermomix
:)
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JD my local Italian expresso bar/cafe make mushrooms on toast with this balsamic reduction on the side which is thick and delicious :) yum
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OK thanks for explaining it's uses, sounds very nice, it must be available to buy already reduced?
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Yes I think you can buy it already reduced
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Yes Judy you can buy it. It’s called balsamic glaze I think it’s the same but I haven’t tried it
Not sure I think its 200 mls for $7.00
ciao
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i know you can buy it in oz as my brother told me about it when he came over for christmas two years ago. (he used it often and even uses it as an ingredient in marinades and sauces for bbqs (he mixes it with jam and hot sauce like tabascoj....most people i know in oz use it as a replacement for salad dressing jsut kind of drizzle it over but im sure there are several other uses..and they even have it here bottled although nobody knows much about it as there is only one kind that ive seen and it just has balsamic on the bottle so you wouldnt even know its a reduction until you bought it and saw it was thicker and sweeter than regular balsamic..anyway i think the commercial kind definately has sugar in it as its quite sweet and adds that extra flavour like the sweet soy does
:)
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Just bumping this recipe for interested people ;D
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Just noticed this one. I made Helene's. superkitchenmachine.com today for some swordfish. I had a cheap bottle of Coles Modena Balsamic and reduced it by the time the fish was ready. I don't think it matters if it is the best or the cheapest. I have used both. Much cheaper than buying the crapola glaze . I use it on a lot of things and it is great on toasted ciabatta. Lasts forever in the fridge. I double the recipe for that reason.
http://www.superkitchenmachine.com/2012/16145/thermomix-recipe-balsamic-vinegar-reduction.html
Gert
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thanks gert, will give it a ago in the *: did u add sugar or honey
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Honey honey.
Gert
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you are my candy girl......................... ;D
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Just looking at this...havent made this as had a bottle that lasted for ages (store bought) but this time once we move out i will be making alot of things myself..so east 😁
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you are my candy girl......................... ;D
Thank you sweet cheeks.
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I am going to make this for my Christmas Hampers (Helene's recipe) so just had a trial run with 1/2 bottle balsamic vinegar which filled a little anchovy jar. My DD will love this. I used honey, thyme, a teaspn garlic paste, small amount orange zest, splash of port and pepper. I'll type out a list of uses for it and attach that to the jar - a great gift.
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Excellent Judy
Gert
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Did it taste nice Judy? I think I'll have a go at this. :D
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I'm not a great fan of balsamic vinegar but this tasted rather nice Julie. I'll do some research and see just what it can be used for, apart from sprinkling over salads.
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Thanks Judy, look forward to seeing what you come up with. :D
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The reduction tastes nothing like salad dressing s it i more of. Sauce. it is thick and syrupy. It is wonderful drizzled over salmon or any kind of grilled fish really. Perfect for chicken and even a steak. Bit on mash and i am in heaven. actually it is great on a lot of things . You can warm it up or have it cold. The only thing I don't put it on is salad as I find it too sweet.
Gert
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Made this today (Helene's recipe) and is very nice. Don't think I cooked it long enough as it is still a tiny bit runny. Was scared I would make it too thick. So I used it on salad. Will make again and cook longer.
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thanks Gert for the link :-*
I bought Balsamic on sale yesterday, $3.83 for 500ml....will make this for sure.
It's insane what they charge for those itty bitty bottles in store :-\
I have made on stovetop before, so thanks Helene for thermorising it :)
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After a lot of internet trawling, I came up with this (http://balsamicsauce.com/recipes.htm) site which had the best information regarding use of balsamic vinegar glaze.
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Brilliant Judy. I will bookmark that site.
Gert
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I jst love it over salad :)
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Have bookmarked it Judy thanks. You did that quickly. I don't know where you find the time.
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Thanks Judy :-*
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They say its nice to drizzle it over strawberries. i dont like strawberries so i would not know
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I have just made a 250 ml quantity of this and it reduced right down to c. 100 ml! Really nice, can't wait to try it with different dishes. Thanks for the link, Judy, there is quite a bit of inspiration there and I think my DH will really love Helene's (of Super Kitchen Machine fame) idea of peanut butter and onion sandwiches with Balsamic glaze - it sounds like a weird combination to me, but never mind, if we don't experiment how do we know whether we will like something or not ;D
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We use balsamic reduction for a lot of things, salad dressing, we fry up Italian sausage and dip it in, strawberries, bruschetta, a lot of restaurants add this to their bruschetta now.
We use it with olive oil and put it in a bowl for dipping with crunchy bread.
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i just made some without any honey or sugar from 500mls i got 100mls
31 mins, varoma, speed 3
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I made Helen's version - just straight with no additions (except for maple syrup). Do you think putting in the additional ingredients makes much of a difference?
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I have no idea Marina. Someone would have to make both types to be able to compare and as I have never tasted it before, I have nothing to go by.
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it will differ Marina..probably make just a straight up version first, and see what you think.
I made some today, added raw sugar and 1 fat garlic clove. Was nice, and drizzled it over our steaks with Brie
(http://i618.photobucket.com/albums/tt266/nachothecat/2529dee59de28ef19402173035e312c9.jpg)
I think rosemary and garlic is a nice combo too.
I was tempted to pour double the quantity, but glad I didn't, as it really does bubble up whilst cooking......so double quantity could = a big mess! :P
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I tried Helene's peanut butter with onions and balsamic suggestion out on DH last night - not a success! More experiments to come in the next wee while!
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my reduction that i made is perfect for me very thick and sticky
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My reduction also turned out well. Although I think I caught it just before it went to the next stage - either caramelisation or burning, not sure which, but it is delicious.
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I made helenes balsamic reduction on her blog "super kitchen machine" for the rare few who are unaware.. Lovely and dad loved that it had honey in it instead of sugar and whatever else and so much cheaper than his $20 plus bottle lol. I think next time i would add a little more honey as for the ingredients i used ie the brand of balsamic and type of honey it needed a bit more but loved it!
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I used this with a small duck I cooked the other day. Perfect.
Gert
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I've got a batch of Helene's recipe cooking now. I used a home brand vinegar like Unis suggestion and thought that I might as well use the whole 500mls. Guess what? The bottle actually contains 560ml. I thought Thermie must be wrong, so I poured it out and weighed it on a set of scales. Still 560mls. What a bargain.
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What a lovely change.
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Bargain, sure that doesn't happen often
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Made Helene's recipe this morning using the amount stated in the recipe (250g balsamic). It's to use as a salad drizzle in a recipe I'm making for myself tomorrow so the small amount this makes is enough for a few goes. So quick and easy to make anyway I think I would stick to this amount in the future too.
I added honey, 2 cloves garlic - halved, sprig fresh rosemary cut in half, grind pepper and some fine orange zest. It cooked down perfectly in the 15 mins, didn't need any more and passed the spatula test ;D
Took a photo for my own records, but thought it silly to post a little pot of black sauce ;D