The acidity of vinegar actually makes it self-preserving, which is why many bottles of balsamic vinegar get better with age. That way, by the time the daughter got married, the balsamic was well-aged. That said, you will want to consume most commercially available balsamic vinegars within three to five years. They're still safe to consume after five years self-preserving, remember , but the quality won't be the same. How can you know if you're buying a good bottle that will last?
When it comes to balsamic, the old saying is true: You get what you pay for. If you've been storing balsamic vinegar in the cupboard above your stove or oven or on the counter beside the stove , it's time to move it. For the best tasting balsamic vinegar that lasts for the longest period of time, you want to store it in a cool, dark place.
However, if you're mainly using it to make salads, then you can go ahead and store it in the refrigerator. Beautiful consistency after simmering about minutes in a saute pan. It thickened as it cooled to a lovely syrup for drizzling. Hi, I was wondering what the serving size is for the reduction? Thank you! Hi Summer — it depends how much you reduce the recipe, but it is approximately one tablespoon :. Room temperature or refrigerated?
Open container or something with a lid? Hi Evelyn — I usually store my balsamic reduction in a container usually a jar with a lid and place it in the fridge. Hi Pete — You can purchase the jar in my shop. Maybe you should make a test between reducing with and without boiling. From our balsamic supplier regarding reduction: The balsamic should never be allowed to boil or the natural sugar will burn and become bitter.
The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color.
Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses. But you could certainly reduce it over a lower temperature for a longer period of time.
I just followed the instructions as written. But, I did almost continually stir the balsamic vinegar just until beginning to boil. Then turned heat down to gentle simmer for another minutes.
Worked beautifully. No bitter taste. Lots of stirring with spatula! Love it on a burger. Added maple syrup and my simmer temp was right around medium. Anything less and it barely produced steam. Love the simplicity. Thank you so much. It may have been impacted by the type and size of pot you used. But glad you got it in the end! I just made it. This is so easy! Thanks for sharing! I should try this today! Yes, then you could easily whip up a caprese!
And personally, I drizzle balsamic straight out of the bottle onto all of my salads. I could eat this on just about anything! Hello and welcome to Downshiftology! Please read my disclosure policy. Jump to Recipe Jump to Video. Cook Time: 15 mins. Total Time: 15 mins. Servings: 8 servings. Author: Lisa Bryan. Print Pin Review. No, commercially packaged balsamic vinegar does not spoil, but the appearance and flavor may start to deteriorate over time — the storage time shown is for best quality only.
Is cloudy balsamic vinegar safe to use? Yes: over time, balsamic vinegar may become cloudy - this is not harmful; the vinegar will still be safe to consume if it has been stored properly. Today's Tips. Long-Lasting Produce 7 popular choices.
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