Ming Tsai's Three-Vinegar Syrup

"I'm a big fan of Ming Tsai and found this at ming.com. Sounds interesting! He says: This vinegar reduction, which adds intriguing sweet-tart flavor to dishes, takes advantage of the fact that when balsamic vinegar is cooked down, its inherent sweetness is intensified. Three-Vinegar Syrup combines the complex flavors of balsamic, rice wine, and Chinese black vinegars. It does wonders for beef and seafood, but it can also be used to intensify the taste and aroma of sweet foods including fruit, or as a dessert sauce; I serve it over vanilla ice cream with great success. And because it is syrupy, you can use it decoratively, too, to beautify plates while adding a flavor accent."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 2mins
Ingredients:
3
Yields:
1/2 cup
Serves:
8
Advertisement

ingredients

  • 2 cups balsamic vinegar
  • 2 cups rice wine vinegar
  • 12 cup chinese black vinegar or 1/2 cup an additional 1/2 cup balsamic vinegar plus 1 piece star anise
Advertisement

directions

  • In a nonreactive saucepan, combine the vinegars (and star anise, if using) and bring to a simmer over low heat. Continue to simmer until the mixture is reduced by about 80 percent and thickly syrupy, 1 to 1 1/2 hours. (If using the star anise, remove it after the first 30 minutes of cooking.) To test for proper consistency, drizzle a little of the syrup on a chilled plate. It should keep its shape when the plate is tilted. Use or store in refrigerator; will keep for 4 weeks.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I want to try growing small amounts of many different fruits and veg and discovered a website that sells tiny sample packets of seeds for 35c. http://www.artisticgardens.com/ As a beginner cook I found Adele Davis's book "Let's Cook It Right" very helpful. This is not a recipe book (although there are some in there), but an explanation of the science of cooking. What heat does to food, how one method makes meat tough but another tenderizes it, how to cook a moist turkey, that sort of thing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes