80888 vinegar reduction food Recipes

  • Balsamic Reduction from Food Network
    balsamic vinegar, brown sugar and
    2 More
    balsamic vinegar, brown sugar, fresh rosemary, finely chopped, garlic cloves, crushed and cracked away from the peels
    15 min, 4 ingredients
  • Red Wine Vinegar Reduction
    red wine vinegar, white sugar, cinnamon sticks and
    1 More
    red wine vinegar, white sugar, cinnamon sticks, lemon , zested
    20 min, 5 ingredients
  • Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste
    balsamic vinegar, tomatoes and
    6 More
    balsamic vinegar, tomatoes, fresh mozzarella (recommended : ciliegine), fresh basil leaves, extra-virgin olive oil , as needed, salt and freshly cracked black pepper, eros pista or fresh hungarian paprika (recommended: univer), optional, special equipment : 4 (18-inch) metal skewers
    17 min, 8 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Old Fashioned Devil's Food Cake (Cake Mix Doctor)
    food cake mix or 1 (18 1/4 oz) package devil s with puddi... and
    5 More
    food cake mix or 1 (18 1/4 oz) package devil s with pudding, unsweetened cocoa powder, buttermilk, vegetable oil, eggs, pure vanilla extract
    40 min, 6 ingredients
  • Fat Chefs Or Skinny Gourmets A Food Event
    i would like to say that i am very excited as it is my ve... and
    1 More
    i would like to say that i am very excited as it is my very first food event. you do not need to have a food blog to participate. hope to see all of your healthy great creations arriving in our mailboxes from now and until the end of june and there will be a few surprises to be announced shortly. you can see the rules for participating at http://kopiaste.blogspot.com/2008/05/fat-chefs-or-skinny-gourmets-food, event.html
    2 ingredients
  • Food Colors
    beet, water, to cover, vinegar
    15 min, 3 ingredients
  • Sweet Potato Puree with Garlic, Thyme and Balsamic Vinegar Sweet Potato Puree with Garlic, Thyme and Balsamic Vinegar
    sweet potatoes, peeled and cut into 1-inch cubes and
    7 More
    sweet potatoes, peeled and cut into 1-inch cubes, garlic cloves, sliced thin, low-sodium chicken or vegetable broth, chopped fresh thyme or 1-1/2 tsp. dried thyme, unsalted butter, kosher salt, freshly ground white pepper, aged balsamic vinegar or balsamic vinegar reduction
    15 min, 8 ingredients
  • Seared Quail with Cranberry Vinegar Reduction (Emeril Lagasse) Seared Quail with Cranberry Vinegar Reduction (Emeril Lagasse)
    quail , about 1/2-lb each, essence , recipe follows and
    23 More
    quail , about 1/2-lb each, essence , recipe follows, salt , plus 1/2 tsp, ground black pepper , plus 1/4 tsp black pepper, vegetable oil, minced shallots, minced garlic, dry red wine, dried cranberry vinegar , recipe follows, sugar, dark chicken stock , or duck stock, cold unsalted butter, cut into small pieces, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, dried cranberries, sugar, water, champagne vinegar, salt
    40 min, 25 ingredients
  • Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash
    chilean sea bass, skin off, baby or 4 small artichokes and
    18 More
    chilean sea bass, skin off, baby or 4 small artichokes, canola oil to cook, minced garlic, ginger , julienned, leeks , white part julienned, washed well, salt and black pepper to taste, tomatoes, cut in half, balsamic vinegar, chinese black vinegar, butter, salt and black pepper to taste, chive batons , 1/2-inch, yukon gold potatoes, washed , un-peeled, quartered, canola oil to cook, minced garlic, minced thyme, heavy cream, butter, salt and pepper to taste
    1 hour 50 min, 20 ingredients
  • Balsamic Syrup or Vinegar Reduction Balsamic Syrup or Vinegar Reduction
    balsamic vinegar, approx, dry white wine
    5 min, 2 ingredients
  • Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel
    rockfish fillets, 6 to 8 oz each and
    7 More
    rockfish fillets, 6 to 8 oz each, extra-virgin olive oil, plus extra for searing, lemon, juiced, whole head garlic cloves, peeled, finely chopped, salt and pepper, balsamic vinegar, french green beans , recipe follows, fried rice noodles , recipe follows
    55 min, 8 ingredients
  • Vinegar to Pasta Vinegar to Pasta
    vinegar, pasta
    1 min, 2 ingredients
  • Devil's Food Pound Cake With Chocolate Glaze Devil's Food Pound Cake With Chocolate Glaze
    food cake mix (duncan hines moist deluxe devil's food) and
    9 More
    food cake mix (duncan hines moist deluxe devil s food), instant chocolate pudding mix, crisco cooking oil, water, eggs, cocoa, water, oil, corn syrup, sugar
    16 min, 10 ingredients
  • Rose Water Devil's Food Cupcakes With Rose Water Buttercream Rose Water Devil's Food Cupcakes With Rose Water Buttercream
    food cake mix, water (for cake), rose water (for cake) and
    8 More
    food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )
    35 min, 11 ingredients
  • Food Stand Barbeques Food Stand Barbeques
    ground beef, onion, finely chopped, tomato sauce and
    8 More
    ground beef, onion, finely chopped, tomato sauce, celery salt, dry mustard, salt, brown sugar, vinegar, garlic powder, chili powder, worcestershire sauce
    24 hour 20 min, 11 ingredients
  • Food Network Nuevo Latino Chipotle Beef Food Network Nuevo Latino Chipotle Beef
    beef stew meat, water, tomato paste, brown sugar and
    10 More
    beef stew meat, water, tomato paste, brown sugar, balsamic vinegar, ground chipotle chile pepper, ground cumin, salt, ground black pepper, butternut squash , about 3 lb, water, tomato, chopped, ripe avocado , cut into cubes (optional), freshly chopped cilantro leaf
    26 min, 14 ingredients




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