Ingredients
Condiments
Baking & Spices
Beer, Wine & Liquor
Found on food52.com
Description
If you really wanted to try this hack and were missing the port—say you were in need of an impressive, very-last-minute dinner party dessert, or something else to throw on your cheese plate or to pep up your steak or soup or salad (or you know, your fancy, well-priced quarterly balsamic delivery from Food52 had run out)—you absolutely could. You could just leave the port out, or splash in a fruity red wine, or honey, or cherry juice and tweak the flavor and consistency as you like. Or you could just surrender as I did, and commit this formula to memory, knowing that it your new tool to have this elixir anytime, near instantly. Adapted slightly from Kitchen Hacks: How Clever Cooks Get Things Done (Cooks Illustrated, 2015).
Ingredients
Directions
| Title: | America’s Test Kitchen’s Instant Aged Balsamic Vinegar Recipe on Food52 |
| Descrition: | If you really wanted to try this hack and were missing the port—say you were in need of an impressive, very-last-minute dinner party dessert, or something else to throw on your cheese plate or to pep up your steak or soup or salad (or you know, your fancy, well-priced quarterly balsamic delivery from Food52 had run out—you absolutely could. You could just leave the port out, or splash in a fruity red wine, or honey, or cherry juice and tweak the flavor and consistency as you like. Or you could just surrender as I did, and commit this formula to memory, knowing that it your new tool to have this elixir anytime, near instantly. Adapted slightly from Kitchen Hacks: How Clever Cooks Get Things Done (Cook's Illustrated, 2015. |
America’s Test Kitchen’s Instant Aged Balsamic Vinegar
Condiments
Baking & Spices
Beer, Wine & Liquor
The first person this recipe
Found on food52.com
Food52
America’s Test Kitchen’s Instant Aged Balsamic Vinegar Recipe on Food52
If you really wanted to try this hack and were missing the port—say you were in need of an impressive, very-last-minute dinner party dessert, or something else to throw on your cheese plate or to pep up your steak or soup or salad (or you know, your fancy, well-priced quarterly balsamic delivery from Food52 had run out—you absolutely could. You could just leave the port out, or splash in a fruity red wine, or honey, or cherry juice and tweak the flavor and consistency as you like. Or you could just surrender as I did, and commit this formula to memory, knowing that it your new tool to have this elixir anytime, near instantly. Adapted slightly from Kitchen Hacks: How Clever Cooks Get Things Done (Cook's Illustrated, 2015.
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