Forum Thermomix

Questions Doubts and Requests => Tips and Tricks => Topic started by: fundj&e on December 21, 2010, 05:21:34 am

Title: balsamic reduction
Post by: fundj&e on December 21, 2010, 05:21:34 am
Any tips on reducing balsamic vinegar?

Thanks in advance
Title: Re: balsamic reduction
Post by: Meagan on December 21, 2010, 05:34:04 am
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 !!!
Title: Re: balsamic reduction
Post by: fundj&e on December 21, 2010, 05:40:43 am
 I always do mine on the stove , I have never timed it.  good luck

ciao
Title: Re: balsamic reduction
Post by: Meagan on December 21, 2010, 10:08:33 am
What quantities do you use fundj? I have never made it before
Title: Re: balsamic reduction
Post by: fundj&e on December 21, 2010, 11:21:22 am
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 
Title: Re: balsamic reduction
Post by: fundj&e on December 27, 2010, 05:38:40 am
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
Title: Re: balsamic reduction
Post by: Meagan on December 27, 2010, 12:35:22 pm
Do you add sugar to it?
Title: Re: balsamic reduction
Post by: natmum on December 27, 2010, 01:58:31 pm
We add brown sugar at work not sure of amounts but....will pay more attention next time..just pour now.
Title: Re: balsamic reduction
Post by: fundj&e on December 27, 2010, 07:25:39 pm
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
Title: Re: balsamic reduction
Post by: fundj&e on January 09, 2011, 10:10:37 am
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
Title: Re: balsamic reduction
Post by: judydawn on January 09, 2011, 10:27:02 am
Would you mind telling us what you use the reduction for fundj.
Title: Re: balsamic reduction
Post by: fundj&e on January 09, 2011, 10:40:19 am
Salads jd, I really do not like any other type of vinegar, its really nice over fresh strawberries and icing sugar

ciao
Title: Re: balsamic reduction
Post by: fundj&e on January 09, 2011, 11:00:02 am
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
Title: Re: balsamic reduction
Post by: Cornish Cream on January 09, 2011, 11:20:16 am
Can you achieve a good result with a cheap balsamic vinegar,fundj?
Title: Re: balsamic reduction
Post by: fundj&e on January 09, 2011, 11:26:09 am
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 
Title: Re: balsamic reduction
Post by: Frozzie on January 09, 2011, 11:36:15 am
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

 :)
Title: Re: balsamic reduction
Post by: Meagan on January 09, 2011, 12:36:46 pm
JD my local Italian expresso bar/cafe make mushrooms on toast with this balsamic reduction on the side which is thick and delicious :) yum
Title: Re: balsamic reduction
Post by: judydawn on January 09, 2011, 10:08:36 pm
OK thanks for explaining it's uses, sounds very nice, it must be available to buy already reduced?
Title: Re: balsamic reduction
Post by: Meagan on January 09, 2011, 10:54:03 pm
Yes I think you can buy it already reduced
Title: Re: balsamic reduction
Post by: fundj&e on January 09, 2011, 11:37:48 pm
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
Title: Re: balsamic reduction
Post by: Frozzie on January 09, 2011, 11:51:53 pm
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

 :)
Title: Re: balsamic reduction
Post by: Cornish Cream on November 16, 2012, 10:27:00 am
Just bumping this recipe for interested people ;D
Title: Re: balsamic reduction
Post by: gertbysea on November 16, 2012, 12:15:11 pm
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
Title: Re: balsamic reduction
Post by: fundj&e on November 16, 2012, 03:04:40 pm
thanks gert, will give it a  ago in the  *: did u add sugar or honey
Title: Re: balsamic reduction
Post by: gertbysea on November 16, 2012, 08:11:50 pm
Honey honey.

Gert
Title: Re: balsamic reduction
Post by: fundj&e on November 16, 2012, 08:54:26 pm
you are my candy girl......................... ;D
Title: Re: balsamic reduction
Post by: Frozzie on November 16, 2012, 09:01:40 pm
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 😁
Title: Re: balsamic reduction
Post by: gertbysea on November 16, 2012, 10:58:23 pm
you are my candy girl......................... ;D

Thank you sweet cheeks.
Title: Re: balsamic reduction
Post by: judydawn on November 17, 2012, 12:16:37 am
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.  
Title: Re: balsamic reduction
Post by: gertbysea on November 17, 2012, 12:35:34 am
Excellent Judy

Gert
Title: Re: balsamic reduction
Post by: JulieO on November 17, 2012, 02:57:36 am
Did it taste nice Judy?  I think I'll have a go at this.  :D
Title: Re: balsamic reduction
Post by: judydawn on November 17, 2012, 03:38:36 am
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. 
Title: Re: balsamic reduction
Post by: JulieO on November 17, 2012, 03:59:48 am
Thanks Judy, look forward to seeing what you come up with.  :D
Title: Re: balsamic reduction
Post by: gertbysea on November 17, 2012, 04:03:59 am
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
Title: Re: Re: balsamic reduction
Post by: Kimmyh on November 17, 2012, 08:47:20 am
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.
Title: Re: balsamic reduction
Post by: maddy on November 17, 2012, 09:59:18 pm
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  :)
Title: Re: balsamic reduction
Post by: judydawn on November 17, 2012, 10:54:48 pm
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.
Title: Re: balsamic reduction
Post by: gertbysea on November 17, 2012, 10:58:58 pm
Brilliant Judy. I will bookmark that site.

Gert
Title: Re: balsamic reduction
Post by: Halex on November 17, 2012, 11:03:41 pm
I jst love it over salad :)
Title: Re: balsamic reduction
Post by: Kimmyh on November 17, 2012, 11:05:17 pm
Have bookmarked it Judy thanks. You did that quickly. I don't know where you find the time.
Title: Re: balsamic reduction
Post by: JulieO on November 17, 2012, 11:30:57 pm
Thanks Judy  :-*
Title: Re: balsamic reduction
Post by: fundj&e on November 18, 2012, 12:42:55 am
They say its nice  to drizzle it over strawberries. i dont like strawberries so i would not know
Title: Re: balsamic reduction
Post by: Cuilidh on November 18, 2012, 06:36:59 pm
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
Title: Re: balsamic reduction
Post by: 50plusandlovinglife on November 19, 2012, 01:55:51 am
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.
Title: Re: balsamic reduction
Post by: fundj&e on November 20, 2012, 05:52:01 am
i just made some without any honey or sugar from 500mls i got 100mls

31 mins, varoma, speed 3

 
Title: Re: balsamic reduction
Post by: Cuilidh on November 20, 2012, 07:14:10 am
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?
Title: Re: balsamic reduction
Post by: judydawn on November 20, 2012, 08:52:17 am
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.
Title: Re: balsamic reduction
Post by: maddy on November 20, 2012, 09:49:12 am
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
Title: Re: balsamic reduction
Post by: Cuilidh on November 20, 2012, 07:35:49 pm
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!
Title: Re: balsamic reduction
Post by: fundj&e on November 20, 2012, 07:51:58 pm
my reduction that i made is perfect for me very thick and sticky
Title: Re: balsamic reduction
Post by: Cuilidh on November 20, 2012, 07:58:22 pm
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.
Title: Re: balsamic reduction
Post by: Frozzie on December 28, 2012, 12:22:28 pm
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!
Title: Re: balsamic reduction
Post by: gertbysea on December 28, 2012, 08:08:29 pm
I used this with a small duck I cooked the other day. Perfect.

Gert
Title: Re: balsamic reduction
Post by: Alexis on March 01, 2013, 06:42:05 am
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.
Title: Re: balsamic reduction
Post by: cookie1 on March 01, 2013, 08:06:00 am
What a lovely change.
Title: Re: balsamic reduction
Post by: obbie on April 17, 2013, 05:38:40 am
Bargain, sure that doesn't happen often
Title: Re: balsamic reduction
Post by: JulieO on February 01, 2016, 01:52:19 am
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