- 1 decade agoFavorite Answer
Its balsamic vinegar that has been cooked down example.
1 cup of vine cooked down to 1/2 cup it has been reduced. a reduction.
- 1 decade ago
Culinarily, to cook a liquid (usually stock, wine or a sauce mixture) until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction . A balsamic reduction is just the use of balsamic vinegar in the process. Due to the expense of most good quality balsamic vinegars its not an uncommon practice to tighten it slightly with a cornstarch mixture. By doing this you wont get as nice of flavor but you will save money.
- jljdcLv 41 decade ago
Tomato Tart with Balsamic Reduction
1 recipe pastry
4 cups (1L) tomatoes
2 shallots, minced
2 cloves garlic, minced (or 5 cloves, roasted)
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) Parmesan cheese
2 Tablespoons (30 mL) basil chiffonade
Salt and pepper
1 cup (240 mL) balsamic vinegar
Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry to 1/4 inch thickness and line 6 individual shells or 1 large removable-bottom tart shell. Chill 1/2 hour. Blind-bake shell for 15 minutes. Remove weights and bake an additional 5 to 10 minutes until golden brown. Allow pastry shell to cool before filling.
Increase oven temperature to 400 degrees. If using large tomatoes, cut into wedges, or in half if using cherry tomatoes. Toss tomatoes with remaining ingredients except balsamic vinegar. Fill tart shell generously and bake for 12 to 15 minutes, just to warm tomatoes through and brown cheese slightly. Serve warm.
For balsamic reduction, place vinegar in a small saucepan and simmer over medium-low heat until reduced by half. Glaze will become thicker as it cools. Drizzle around the tart on each plate.
Makes: 6 individual tarts or 1 large tart.
- Anonymous1 decade ago
Here's one simple explanation and recipe I found online:
Reduction is an important cooking technique. This simple recipe merely cooks balsamic vinegar down to a rich, thick syrup, a useful ingredient for many dishes. We suggest you try it as a garnish for Sauteed Local Forest Mushrooms or Gnocchi with Spinach, Walnuts, and Blue Cheese.
Balsamic vinegar - 2 cups
Sea salt - to taste
1. In a stainless steel sauce pan, reduce vinegar over medium-low heat, to 1/4 cup.
2. Season with salt to taste.
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- Steve GLv 71 decade ago
That's when you take balsamic vinegar and simmer to 1/2 the original amount, it thickens up
- 1 decade ago
Recipe for balsamic reduction:
- Barkley HoundLv 71 decade ago
You heat balsamic vinegar in a sauce pan until it is reduced in half and thickens.
- alicias7768Lv 71 decade ago
Its when you are cooking something that you have to ad balsamic vinegar and it must be cooked with the spices till it reduces to certain amount !!
When you make bernaise sauce you have to reduce the vinager with the spices so it will get the flavour!!!