Food recipes
Ming Tsai's Three-Vinegar Syrup
Ming Tsai's Three-Vinegar Syrup Ingredients: vinegar, balsamic roland, seasoned rice wine vinegar, vinegar, balsamic Directions: In a nonreactive saucepan, combine the vinegars (and star anise, if using) and bring to...
Ming Tsai's Three-Vinegar Syrup
Ingredients:
vinegar, balsamic
roland, seasoned rice wine vinegar,
vinegar, balsamic
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.
Ingredients:
vinegar, balsamic
roland, seasoned rice wine vinegar,
vinegar, balsamic
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.