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Создатель: Claudia lamascolo

out of balsamic vinegar heres a tip

annie
annie 23 марта 2011

Combine 1.TBSP apple cider vinegar or red wine vinegar with 1/2tsp sugar mix them up to combine well then you can use it where you need your one TBSP balsamic vinegar

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Claudia lamascolo
Claudia lamascolo 23 марта 2011, 13:48
Re: out of balsamic vinegar heres a tip

Wow this is great info... thank you!

A.L. Wiebe
A.L. Wiebe 23 марта 2011, 15:50
Re: out of balsamic vinegar heres a tip

I've got to try this! Isn't it frustrating when you run out of balsamic and only need a Tbsp. or so? Good tip Annie.

Patricia Stagich
Patricia Stagich 23 марта 2011, 18:22
Re: out of balsamic vinegar heres a tip

Love this! I'm going to put this label on my AC vinegar bottle for a reminder!

Amos Miller
Amos Miller 23 марта 2011, 18:42
Re: out of balsamic vinegar heres a tip

The lesson here is: DO NOT run out of balsamic vinegar. If your're going to bake or cook with balsamic, buy some. I am all for experimentation in the kitchen - I do it daily. But I would urge you to postpone actually making a dish calling for balsamic until you have the balsamic.

While the vinegar & sugar (basically a pickling solution) is used in cooking, you are going to sorely miss the balsamic's aged-in-wood-for-years texture, depth, color and bouquet. Balsamic is made by boiling red wine and must and aging in oak casks. That isn't anywhere near happening with mixing granuated sugar & red wine vinegar.

All that said, if I HAD to create a substitute, I probably go more along the lines of 1/2c pure grape juice with a 1/2c white wine (like a Pino Grigio) and a squeeze of lemon for acid.

Claudia lamascolo
Claudia lamascolo 23 марта 2011, 23:11
Re: out of balsamic vinegar heres a tip

Point well taken!

annie
annie 24 марта 2011, 11:17
Re: out of balsamic vinegar heres a tip

Yes I'd rather have the balsamic vinegar myself it is very good with lots of things but if you don't usually have wine in your house. Like .myself I hate wine and I really don't like to cook with it to me it stinks so I'd actually rather use the a.c vinegar thanks though amos

Amos Miller
Amos Miller 24 марта 2011, 20:59
Re: out of balsamic vinegar heres a tip

I understand, Annie. And I can certainly respect your hesitancy to keep an ingredient you don't want to use. I'm sure you know that red wine vinegar is just red wine 'gone sour'.

But I do want to encourage you, aspiring and increasingly proficient cook that you are, to try something when you have a chance.

This would be for the next time you make a beef roast ro, better yet invest in a couple of really good steaks, like filets, for a special dinner. I'd like to to indulge me for a moment, since we have developed a trusting relationship here. I want you to make a sauce to accompany your beef.

Buy a bottle of Port wine. Pour 3 cups into a sauce pan with 2 bay leaves, 1/2 cup of chopped onion and 1/2 cup of carrots. I'd like you to bring the liquid to a boil over medium heat for about 45 minutes to reduce it to about a half a cup of syrup. Stain the liquid. Throw the vegetables away. Spoon some of the reduction around your delicious beef. You can make the reduction ahead of time and it can even be room temperature when you serve it. Then tell me how it went.

annie
annie 24 марта 2011, 22:47
Re: out of balsamic vinegar heres a tip

Ok amos deal. Ok question is there a certain strainer to use or can you use a regular collander

Amos Miller
Amos Miller 24 марта 2011, 23:08
Re: out of balsamic vinegar heres a tip

Good for you, Annie! I think a collander will work. I use a screen strainer, usually, but since this is a syrupy consistency and you are chopping, not mincing or dicing the carrots and onions, you should be just fine. To get as much of the sauce as possible, I suggest that you tilt the collander to restrict the number of holes the reduction will go through. I think you will want every drop. You could even fish the vegetables out with a slotted spoon, put them in the collander to drain and then you'd have that extra little spoonful of goodness. You want to achieve a 'clean', clear, dark red sauce without any particles - just the reduction. If you like this with your beef, I have some other ideas for you...

annie
annie 25 марта 2011, 11:30
Re: out of balsamic vinegar heres a tip

Ok amos thank you

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