Forced Age Balsamic Reduction
Forced age = sweetness. Reduction = intensity.
Aged balsamic can be a little pricey and you needn’t shell out hard-earned cash when you can create a reasonable facsimile at home.
Cooking balsamic over low heat will turn it into a rich syrup. It arts up just about anything: add it to a vinaigrette, or serve over polenta, [...]
Posted on May 17th, 2009 by pollee
Filed under: recipes: variety | No Comments »
