Balsamic vinegar reduction
The balsamic vinegar reduction that I made a few months ago has solidified. It has been refrigerated. Can I heat it to liquefy it and still use it?
Best Answer
Balsamic vinegar should not need storage in a refrigerator, just in a cupboard away from light and in an air tight container.
I would warm the balsamic vinegar by leaving it to warm in at room temperature, covered with a tea towel. If you want to speed up this process I would suggest putting it into a pan or warm water and then reduce it again.
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What happens when you reduce balsamic vinegar?
When you reduce balsamic vinegar, you're actually evaporating the water and concentrating the sugars. So it's naturally sweetened. That makes it perfect to drizzle on veggies, brush on meat, serve as a dip with aged cheeses (or fruit) or dollop on ice cream.Is balsamic reduction the same as balsamic vinegar?
Balsamic glaze is basically a reduction of balsamic vinegar, hence the alternative name "balsamic reduction". Essentially, balsamic vinegar is simmered in a sauce pan for about 15 minutes until it's reduced in half and has the consistency of maple syrup or warm honey.How do you fix a balsamic reduction?
InstructionsHow to Make Balsamic Vinegar Reduction
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