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"RE: OTCC: How About Brunch?"
Posted by PepeLePew13 on 04-03-10 at 07:56 AM

I'm sure Fro has her own way of doing balsamic glaze, so will want to see what she has.
In the meantime, here's my way of doing balsamic glaze:
Pour two cups of balsamic vinegar (I just buy whatever's in the store like Kraft balsamic vinegar in the salad dressing area) into a small sauce pan and bring to a boil.
Once you've got a boil, reduce the heat to medium-low and allow the vinegar to simmer for about 20-30 minutes or until it has become thick enough to coat the back of a spoon (you should have about 1/2 cup of glaze when it's done).
Remove from heat and allow to cool. Then just pour it into a container with a lid and pop it in the fridge. It should last you a few weeks (or a few days if you're going to try a few samples of Fro's recipes). I will sometimes microwave a small portion for up to 10 seconds if I want it particularly drizzly to pour over some recipe.
I don't do this, but some people like to add a bit of sugar to sweeten up the glaze while cooking.

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Message*:	>I'm sure Fro has her own >way of doing balsamic glaze, >so will want to see >what she has. > >In the meantime, here's my way >of doing balsamic glaze: > >Pour two cups of balsamic vinegar >(I just buy whatever's in >the store like Kraft balsamic >vinegar in the salad dressing >area) into a small sauce >pan and bring to a >boil. > >Once you've got a boil, reduce >the heat to medium-low and >allow the vinegar to simmer >for about 20-30 minutes or >until it has become thick >enough to coat the back >of a spoon (you should >have about 1/2 cup of >glaze when it's done). > >Remove from heat and allow to >cool. Then just pour >it into a container with >a lid and pop it >in the fridge. It >should last you a few >weeks (or a few days >if you're going to try >a few samples of Fro's >recipes). I will sometimes >microwave a small portion for >up to 10 seconds if >I want it particularly drizzly >to pour over some recipe. > > >I don't do this, but some >people like to add a >bit of sugar to sweeten >up the glaze while cooking. >

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