Improving grocery store Balsamic Vinegar

[dondford]

Has anyone taken cheap grocery store Balsamic Vinegar and reduced it for a more real Balsamic Vinegar taste? Is it worth the effort.

Don

[hongda]

I've used reduced balsamic in cooking (usually as part of a glaze), but never as a drizzle. I doubt it'll be as good as the expensive stuff, since your lacking a lot of the nuances. You'll end up with a sugary syrup with a touch of acidity, which would be good on some things, but not comparable to a true balsamic

Here's a thread over at CH that you might find interesting

http://www.chowhound.com/topics/361096

[dondford]

Thax

[blixa]

Lately I've been adding a piece of vanilla pod to the pan when I reduce balsamic down to a syrup. It makes an intensely flavored syrup, which is good with cheese.

[iriee]

i seen a nice ming tsai where he mixed 4 parts balsalmic with 1 part chinese vinegar and reduced,,,then mixed in blender with canole oil to mellow it out. sounded like a nice option.

[WHT]

Yes I get the point of the OP. The fact remains that it is sold in your local store at that price for a reason. You can not get Arrmani at JC Penny prices.

Though it might be interesting to do some tests on further age tratments. You could tape up a jur to make it light tight and put oak into it for flavor.

[bigbear]

..... You can not get Arrmani at JC Penny prices.

.....

←

No, but a good tailor could make it fit more like one.

[tim]

Hi,

Cook's Illustrated suggested the following:

1/2 cup decent supermarket balsamic

1 Tablespoon sugar

1 Tablespoon port wine

Barely simmer over extremely low heat for 30 - 40 minutes to about 1/2 the original volume.

Tim

[dondford]

Hi,

Cook's Illustrated suggested the following:

1/2 cup decent supermarket balsamic

1 Tablespoon sugar

1 Tablespoon port wine

Barely simmer over extremely low heat for 30 - 40 minutes to about 1/2 the original volume.

Tim

←

That's what I'm talking about, thanks. I will do this test and report back.

Don