zapslr

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

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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!

Shanna

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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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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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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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