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Author Topic: balsamic reduction  (Read 9046 times)
Cuilidh
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« Reply #45 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?
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Marina from Melbourne and Guildford
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judydawn
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« Reply #46 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.
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Judy from North Haven, South Australia

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« Reply #47 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



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!  Tongue
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Cuilidh
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« Reply #48 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!
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Marina from Melbourne and Guildford
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« Reply #49 on: November 20, 2012, 07:51:58 PM »

my reduction that i made is perfect for me very thick and sticky
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Cuilidh
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« Reply #50 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.
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Marina from Melbourne and Guildford
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« Reply #51 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!
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« Reply #52 on: December 28, 2012, 08:08:29 PM »

I used this with a small duck I cooked the other day. Perfect.

Gert
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Gretchen in Cairns, Australia
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« Reply #53 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.
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« Reply #54 on: March 01, 2013, 08:06:00 AM »

What a lovely change.
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« Reply #55 on: April 17, 2013, 04:38:40 AM »

Bargain, sure that doesn't happen often
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