Balsamic Vinegar
How does one get that thick, gooey vinegar to use as a drizzle....the one that tastes so wonderful
Recommended by Food52
How does one get that thick, gooey vinegar to use as a drizzle....the one that tastes so wonderful
11 Comments
I don't think so; I'll try to explain:
Traditional ("tradizionale") balsamic vinegars do get progressively thicker as they age making them, in fact, reductions per se, slowly losing moisture over the years. However, their viscosity is tightly controlled and, besides, nobody in their right mind would ever reduce one further.
Eschewing the mass-produced variety, that leaves us with balsamics that are engineered as their manufacturers' see fit, viscosity included. Since age adds complex flavors, it's to our benefit to begin with an older product. The final viscosity is a matter under your control.
While your local grocery is unlikely to stock Aceto Balsamico Tradizionale, Aceto Balsamico can be found at reasonable prices, some of it rivaling the expensive stuff. Unfortunately even more common are colored, sweetened and artificially-thickened imitation products. While the real deal is indeed viscous, I don't believe anyone would ever describe it as "gooey".
Pretty inexpensive to buy it in the supermarkets, and it comes in a squeeze bottle.
Voted the Best Reply!
You're asking about a balsamic reduction: Begin with a good quality vinegar (not the fake stuff) and reduce *slowly* at a sub-simmer (steamy, no bubbles) until about the consistency of honey. As with all syrups, it will be thinner when warm so cool a spoonful for testing. Don't worry if you go a little too far, just thin it back down with a little water.
Balsamic contains delicate flavor compounds hence the call for a slow, careful reduction.