How to reduce balsamic vinegar

by Cookthink

There are a couple of different kinds of balsamic that are good for drizzling: 1) delicious but expensive aged balsamic vinegars, reduced by slow evaporation from a barrel and 2) thinner medium-quality balsamic vinegars you can reduce at home in a skillet or saucepan until it's as thick as you want. Here's how to reduce your own: Put about four times as much balsamic as you'll need in a small skillet over medium-high heat. Bring it to a boil. Simmer, watching carefully and lowering the heat if necessary, until it's a little thinner than you want it—it'll keep reducing when you take it off the heat. It should only take 2-4 minutes depending on the amount you're reducing. Drizzle it over fish, meat, fruit or vegetables, or stir into soups, stews and braises for a sweet and sour punch. Recipe: Pan-Seared Pork Chops With Balsamic Cherries (hogwash) Recipe: Strawberries With Reduced Balsamic And Black Pepper (Cookthink)