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May. 16th, 2009 07:55 pmSome time ago, America's Test Kitchen had a show where they showed their process for turning the industrial-grade balsamic vinegar we find on most grocery store shelves into something closer to the good aged stuff - sweeter and thicker, still with a bit of tang but easy to take. Me being me, I did not write down the recipe despite a strong interest.
In recent months I've done more cooking with balsamic vinegar, usually pasta with mushrooms and chicken with some balsamic, and the good thick stuff would be better for it than the thin sharp stuff. I've spent time trying to reduce it down but i never have enough time at the time. So, yesterday I played around a little bit and trusted my gut.
Hardware:
1 1.5-2qt saucepan
1 whisk
1 funnel (for pouring after)
1 rubber spatula (ditto)
Foodstuffs:
1 liter Trader Joe's balsamic vinegar (sold in Massachusetts for $3.39 for the bottle)
1 cup white sugar
Start the pan on a medium high heat, adding the vinegar then the sugar, whisking until the sugar is properly mixed. As soon as the pot starts to bubble, reduce the heat to a simmer. Let it simmer, uncovered, for 3-4 hours. It'll be good when it starts properly sticking to a spoon you dip in.
I funneled the vinegar back into its original bottle, sans the plastic topper it came with, and that was that. While it does not have the complexity of very aged balsamic, it has the texture and sweetness along with good basic flavor. It cooked down to about half a liter, and when I swirl it around the bottle it glazes the glass for at least several seconds.
Ayesha plans to get some strawberries so she can sprinkle this on. I will simply have it ready for pasta, maybe a little bruschetta. I'd have it ready for fresh mozzarella salad but I think it might not last until I get some of that in the house.
Next time I may try replacing a little of the white sugar with slight amounts of brown sugar or maple syrup to see how it affects the end flavor. Extra complexity would be good. That said, this does a durn fine job, the ingredients cost under $4 for an end product of a half liter, and its quite tasty.
In recent months I've done more cooking with balsamic vinegar, usually pasta with mushrooms and chicken with some balsamic, and the good thick stuff would be better for it than the thin sharp stuff. I've spent time trying to reduce it down but i never have enough time at the time. So, yesterday I played around a little bit and trusted my gut.
Hardware:
1 1.5-2qt saucepan
1 whisk
1 funnel (for pouring after)
1 rubber spatula (ditto)
Foodstuffs:
1 liter Trader Joe's balsamic vinegar (sold in Massachusetts for $3.39 for the bottle)
1 cup white sugar
Start the pan on a medium high heat, adding the vinegar then the sugar, whisking until the sugar is properly mixed. As soon as the pot starts to bubble, reduce the heat to a simmer. Let it simmer, uncovered, for 3-4 hours. It'll be good when it starts properly sticking to a spoon you dip in.
I funneled the vinegar back into its original bottle, sans the plastic topper it came with, and that was that. While it does not have the complexity of very aged balsamic, it has the texture and sweetness along with good basic flavor. It cooked down to about half a liter, and when I swirl it around the bottle it glazes the glass for at least several seconds.
Ayesha plans to get some strawberries so she can sprinkle this on. I will simply have it ready for pasta, maybe a little bruschetta. I'd have it ready for fresh mozzarella salad but I think it might not last until I get some of that in the house.
Next time I may try replacing a little of the white sugar with slight amounts of brown sugar or maple syrup to see how it affects the end flavor. Extra complexity would be good. That said, this does a durn fine job, the ingredients cost under $4 for an end product of a half liter, and its quite tasty.
