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balsamic reduction
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Topic: balsamic reduction (Read 45607 times)
Cuilidh
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Posts: 7769
Re: balsamic reduction
«
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
I can resist everything except temptation - Oscar Wilde.
judydawn
Global Moderator
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Posts: 40100
Re: balsamic reduction
«
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
Make the most of every day, you never know what is around the corner.
maddy
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Posts: 3758
Re: balsamic reduction
«
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!
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Cuilidh
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Posts: 7769
Re: balsamic reduction
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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
I can resist everything except temptation - Oscar Wilde.
fundj&e
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Posts: 11255
Re: balsamic reduction
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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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i don't need a recipe i'm italian
Cuilidh
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Posts: 7769
Re: balsamic reduction
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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
I can resist everything except temptation - Oscar Wilde.
Frozzie
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Posts: 6917
Re: balsamic reduction
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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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Kim
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gertbysea
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Re: balsamic reduction
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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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Alexis
Sr. Member
Posts: 298
Re: balsamic reduction
«
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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cookie1
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Posts: 37581
Re: balsamic reduction
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Reply #54 on:
March 01, 2013, 08:06:00 am »
What a lovely change.
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obbie
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Posts: 17053
Re: balsamic reduction
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Reply #55 on:
April 17, 2013, 05:38:40 am »
Bargain, sure that doesn't happen often
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JulieO
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Posts: 5077
Re: balsamic reduction
«
Reply #56 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
Took a photo for my own records, but thought it silly to post a little pot of black sauce
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Forum Thermomix
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balsamic reduction