All questions

I'm making a pomegranate-balsamic reduction. It's just begun reducing, and it has a fairly strong bitter aftertaste. Should I be worried?

It's meant to accompany some pan seared foie-gras. It's about 1/2 a cup of pomegranate juice (bottled), 1/4 cup fresh squeezed OJ, and 2 tbsp of balsamic vinegar. I also added a couple teaspoons of honey.

asked by Yiniverse almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
8 answers 3123 views
cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added almost 6 years ago

If it's bitter I would add more honey. You want the sauce to have a good consistency so I would compensate with the honey rather than stop. Let us know how it goes!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Yiniverse
added almost 6 years ago

Thanks! I was just worried that the honey wouldn't really counteract the bitterness, so I would just have something that's supersweet, with a bitter aftertaste!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added almost 6 years ago

It might be your balsamic vinegar. Is it old?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Yiniverse
added almost 6 years ago

Brand new! Just bought it today

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added almost 6 years ago

Hmmm how is it now?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Yiniverse
added almost 6 years ago

Update: The reduction's done! It's still a little bitter, but not anything overwhelming. I added a lot of extra honey and a bit more balsamic. The fam tried it, and they seem to like it, so, I guess it all works out! Next time, I may start with pomegranate molasses and go from there... Thanks for the help!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added almost 6 years ago

Pomegranate molasses is delicious, good idea!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Basically what you were making is called "gastrique". Typically you would add sugar rather than honey but either way it should still work, but also all balsamic vinegars are not created equal. Some of the supermarket variety are terrible and I don't care if they came from Modena. Balsamic doesn't spoil so it can't be "too old."

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.