This
recipe or rather
technique was invented by
Michael Chiarello,What is this
Essence of Balsamic Vinegar you ask? Well it is a way to get a moderately priced balsamic--still look for the Modena label as other cheaper varieties use coloring and artificial junk to darken and sweeten--to thicken and sweeten up much like the more expensive
Aceto Balsamico Tradizionale. You will only need about a half a teaspoon of this sweet glorious nectar to add a real, "Wow, what's in that!?", to your otherwise simple everyday dishes.
~Basic Balsamic Essence Recipe~
The basic rule of thumb for making essence of vinegar is that 1 part vinegar will cook down to 1/4 part essence. So 1 cup of vinegar will make 1/4 cup of essence. Simply simmer uncovered until reduced to 1/4 of starting amount, use your pot side as a marker. Remove from heat and cool, it will thicken even more as it cools, and store in a jar with a non-reactive lid or a bottle with squeeze top lid. Just bring to room temp before using. In the refrigerator this will keep literally for months! This Essence is used as a drizzle for cheese, raw veggies, meats, polenta, cooked veggies etc..... I really like to place a dot of this in the middle of a small puddle of olive oil ,this makes a nice dressing for breads and veggies. But my favorite is to drizzle it on a nice tender piece of pork loin which is sitting a top a pile of tender fluffy polenta which of course catches the thick, sweet, & savory vinegar essence as it mixes with the pork juices.........
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Use the pot side as a marker for how far it has cooked down. |
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I use a strainer over a funnel as I pour it into my glass or plastic. |
2 comments:
Ya la he puesto en básicos. Gracias anne.
Un beso
Hooray! I've been wondering how I can get a nice thick balsamic syrup w/o spending $50+ for a tiny bottle of the good stuff! Can't wait to make this & try it with pork as you suggested (YUM!!!) or fresh strawberries. Delightful!
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