What does it mean to reduce balsamic vinegar?

Answer 1

You should put balsamic vinegar in a saucepan using, if possible, a thick-bottomed one, to avoid the vinegar from burning or caramelizing. Place on the stove on the smallest heater you have, and let it boil softly until you reduce it to about one quarter of the starting volume. By that point, your reduction should have a syrupy texture. It will get much thicker when it cools down. If it got too thick, you can add a little water and reheat it to allow it to properly mix, then let it cool down again.

If you're in a hurry, you can add a little sugar to the balsamic vinegar before starting the reduction process, or even thicken it with a slurry made from rice flour, but the results won't be as good as with the classical method.

Answer 2

balsam is an aromatic oil produced by some plants. Balsamic vinegar may not actually contain balsam, but it is aged in wooden casks and picks up a flavor which is like balsam, if not truly balsamic.

Answer 3

Reducing balsamic vinegar means to concentrate it down. You do this with a small saucepan on the stove, heating the vinegar and causing some of the liquid to evaporate, and thus concentrate it down. You need to be careful however, to stir it frequently, and to watch the fire temperature, so you don't burn it.

Answer 4

When you slowly cook balsamic vinegar on the stovetop, it will "reduce"--some of the liquid will cook off, leaving a syrup behind.

Answer 5

Balsamic vinegar is a high acidic vineagar that has been aged for normally 100 years in wooden barrels

Answer 6

Balsamic vinegar is a variety of dark, sweet vinegar, made from reduced white wine, which has been matured in wooden barrels, the resins of which contribute to its flavour.