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What is that fancy stuff they put in? x_x

post #1 of 15
Thread Starter 
As you can tell, Im a super-neophyte at this. I want to cook something that looks good (taste is another matter), and was wondering if you could tell what is the brown sauce-like thing that are typically found in more upscale western dishes.. , and I am talking about the sauce that usually goes around the dish, and is made into a certain good-looking pattern. Its a shame that I can't post pictures, since it'd really clarify the matter....Thanks for your help!
post #2 of 15
What does it taste like? If it is sort of sweet and sort of tangy, and in squiggles on the plate, it might be boiled-down balsamic vinegar. Very easy to do: take a bottle of good but not top-shelf balsamic vinegar (that is, don't use the 30-year-old stuff that costs a zillion dollars for a tiny bottle), pour it all into a stainless-steel or glass pot, (some people like to add a little sugar, which helps it thicken) bring it up to a boil, then turn down the heat and simmer it until it is thick. (Keep an eye on it so it doesn't boil out and burn.) Let it cool, then put in in a plastic squeeze bottle. Squiggle away!

(Sorry about the loss of your link, but we do that so that spammers can't come in once and put up links to marketing nonsense. Or worse stuff. :eek: If you stick around and keep posting, you'll get to the post count soon enough so that you can include links. :D )
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 15
Thread Starter 
Thanks a lot for your help Suzanne ^_^ I'll give it a try and let you know how it turns out!
post #4 of 15
Just a little addition to Susanne's post. The reduced balsomic will continue to thicken as it cools. So, the first time or two, only reduce it by half. Then, as you get a feel for it, you can go further.

If you reduce it too much in the pan, all you'll get is a sticky mess when it cools.

This, btw, is true of just about all reductions. So go easy at first.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 15
Raw squids with food coloring maybe :crazy:
post #6 of 15
Italissima makes an amazing Balsamic Glaze. It really is wonderful and there's no headache trying to make a reduction yourself.
post #7 of 15
Awe cummon it's fun when it burns! :)
post #8 of 15
Fun, yeah. Like a sharp stick in the eye. :rolleyes:
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 15
Oh, please -- I used to have to make a Port reduction -- more than once I lost track of it and ended up with a saucepan full of carbon. :eek: And yeah, sometimes if I started it over too high heat, it would flame. That WAS fun, at least so long as I wasn't standing right over it at the time (I'd rather pluck my eyebrows than burn them off).
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #10 of 15
It sounds like you might be talking about demi glaze.
Veal reduction perhaps?

Cat Man
post #11 of 15
....and open the windows or keep the fan on when you're reducing balsamic vinegar. It stings the eyes and makes you cough. At least it did me when I reduced a half gallon. Now that I think of it, it may have been the quantity...
post #12 of 15
Whoa, a half gallon. I usually use no more than a half cup at a time :lips:

Shows you I don't do big cooking jobs.
post #13 of 15
I use it for work, but I was really making it to give to people at Christmas. I never did give it away though. Turns out, I don't have many foodie friends....:lol:
post #14 of 15
What is balsamic reduction good with?
post #15 of 15
Grilled Pork Tenderloin is a home run with Honey/Balsamic reduction.

Cat Man
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