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Balsamic Syrup or Vinegar Reduction

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8216
Energy (kCal)304.9982
Carbohydrates (g)28.9308
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the vinegar in a small saucepan and bring to a boil over medium heat. | 2. Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar. | 3. DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly. | 4. Cool in the saucepan. Bottle and serve with a small spoon. | 5. Drink the wine after. You want your wits about you when reducing something. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 125 ml 119.0255 23.0341 0.6628 0.0
    white wine 8 ounces 185.9727 5.8967 0.1588 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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