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For the Cooks out there- q for you about balsamic vinegar

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#1 zapslr


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Posted 06 September 2013 - 12:02 PM

Hey everyone,
I just discovered flavored balsamic vinegars- when roasting things like rutabaga or cauliflower i was thinking maybe i'd use some - do i use this in ADDITION to EVOO or instead of? If in addition to- do i just add it right away, OR drizzle a few min before it's done in the oven?

Suggestions welcome & thanks ahead of time!

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#2 france exchange

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Posted 06 September 2013 - 12:35 PM

I have used it as part of a marinade before I cook the meat. I don't add EVOO because I don't have an extra fat to spare since I eat my fat with lunch salad.
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#3 tylerbrandonsmom


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Posted 07 September 2013 - 05:06 AM

I've like to do a balsamic reduction, which you take a cup of balsamic and simmer until it reduces to at least half to make a syrup. This is delicious drizzled over cooked veggies, fish, chicken or even salads (I love mine over fresh tomatoes). I use regular balsamic but I know they sell the reductions premade in the store with flavors like fig and pomegranate so I'm sure the flavored ones would work too. It is a very strong flavor and only needs a little, leftovers can be stored in fridge for later.
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#4 Margro



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Posted 07 September 2013 - 05:51 AM

I buy 18 or 25 year old balsamic, it is thick like syrup with a wonderful flavor. Nothing else is needed, I use a teaspoon or tablespoon depending on what I am doing.
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