Terrific!!! There are videos on this channel that I produced in the 90's that are timeless and informative. I must admit though that I used to talk too much in some of the older videos on this channel - so hopefully you can overlook my inexperience at keeping my viewers attention sometimes !!! LOL LOL.
You're welcome. It will last a year in your fridge (maybe longer) and months at room temperature. Usually, when it's refrigerated it needs to be left out at room temperature for a few hours before you use it, and then you return it to the fridge.
Thank you. It's worth noting that if the vinegar is not reduced enough the cook would be required to put the vinegar back on the stove and reduce it some more (sort of a hassle). On the other hand, if it's initially reduced slightly too much the easy solution is a few drops of water shaken into the over-reduced glaze. Having said that, the cook should always lean towards slightly over-reducing it to begin with in anticipation of not getting it perfectly reduced the first time it's made. After I reviewed the texture of the glaze in this video - it actually appears to be perfectly reduced, if you know what I mean ?? LOL
Loved the video. I just subscribed.
Terrific!!! There are videos on this channel that I produced in the 90's that are timeless and informative. I must admit though that I used to talk too much in some of the older videos on this channel - so hopefully you can overlook my inexperience at keeping my viewers attention sometimes !!! LOL LOL.
Love the consistency. Thanks for the video. How long it last? Should I store it in the refrigerator o normal temperature?
You're welcome.
It will last a year in your fridge (maybe longer) and months at room temperature.
Usually, when it's refrigerated it needs to be left out at room temperature for a few hours before you use it, and then you return it to the fridge.
What is the best supermarket balsamic brand?
joseph burtulato I’m not sure but most likely made by a good balsamic vinegar producer.
I think you've made it too thick? (looks great anyway!)
Thank you.
It's worth noting that if the vinegar is not reduced enough the cook would be required to put the vinegar back on the stove and reduce it some more (sort of a hassle). On the other hand, if it's initially reduced slightly too much the easy solution is a few drops of water shaken into the over-reduced glaze. Having said that, the cook should always lean towards slightly over-reducing it to begin with in anticipation of not getting it perfectly reduced the first time it's made.
After I reviewed the texture of the glaze in this video - it actually appears to be perfectly reduced, if you know what I mean ?? LOL