Balsamic Vinegar Reduction for Tomato Soup Recipe

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village and I am making tomato soup. All right, so now you will see my sauté pan from earlier, I’m going to heat it up on that, nice high heat. I am going to take my Balsamic vinegar and put it right in the bottom of the pan. What I am doing here is making a really quick Balsamic vinegar reduction, the Balsamic vinegar. All I am really going to basically do boil all the water out of it, well not all but a lot of it and you will see why in a moment. Now what you are going to see is that our balsamic vinegar is starting to boil and we don’t want to let it get too thin here, or too thick rather. So I am just going to tilt the edge of the pan, the reason I am doing this is that I can still see the viscosity of it to get an idea if it is going to be thick enough. We want it to be almost as thick as a syrup, but not to where, if you overdo it, as long as you don’t burn it you can add a tiny bit of water to bring it back. That is all we are doing is cooking the water out of it so even if you screw this part up it is really easy to fix. And you’ve got to, you have to really watch this when you are doing it because it will go from completely fine to completely bad in about fifteen or twenty seconds as soon as you turn your back. And of course it always seems to wait until you turn your back before it does that. This is actually almost there, now what is going to happen is that we are going to take this and as soon as it reduces down to where I want it, we are just going to kill the heat and just let it sit for a few minutes to cool off. Because I don’t want to just put this into the soup hot, because it will run right into it, so you let it cool off a little bit so that it actually starts to stick and stand up a little bit. And once it starts to stand up it will actually stand on top of the soup like we want to have it to do. And like I said, it is a couple of ounces, you’re going to want to reduce it down by a little more than half. And see we are there and you’re going to want to actually stop while it’s still a little runny because the heat from the pan will finish cooking the rest of it out. You can see now how it is nice and pretty thick so we are going to go back to the soup now.

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