How to Instantly Age Supermarket Balsamic Vinegar [VIDEO]

Why wait 12 years? Get the flavor of aged balsamic in a flash—without the exorbitant price tag.

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About the Author: Danielle DeSiato-Hallman

Danielle left the marketing world and entered the test kitchen in 2010, when she came on board as a photo team test cook. Now a member of the book team, she currently spends her days making over comfort food favorites. When not in the kitchen, she can be found in a dance class or on a plane (most recently, to Paris).

Full Bio | Other Posts by Danielle DeSiato-Hallman

11 Comments

gomarsha
July 6, 2012 at 5:44 pm
Where’s the video?
Jay
July 7, 2012 at 11:23 am
What was second ingredient in the home made ages balsamic vinegar video?
Christine Liu
July 9, 2012 at 9:49 am
Hi Jay, the reduction is 1/3 cup of vinegar, 1 tablespoon of sugar, and 1 tablespoon of port. Thanks for stopping by!
lininjim
July 9, 2012 at 1:36 pm
Are there any subtitles available, or could someone give a very quick overview of the method please?
Ave
July 9, 2012 at 2:14 pm
I learned this trick a number of years ago, and it is good! Thanks for the reminder. One comment (which is meant to be constructive criticism and not insulting in any way) regarding Danielle DeSiato-Hallman’s vocal style in this and other videos. Listen again, not to WHAT she is saying, but how… She has a very strong tendency to speak with what linguists call “vocal fry,” whereby all of her sentences trail off with a vocal growling sound. (See this recent article from the NYTimes for what I mean: http://www.nytimes.com/2012/02/28/science/young-women-often-trendsetters-in-vocal-patterns.html?_r=1&ref=science.) Perhaps as a public speaker myself I am being hyper-critical, but I can honestly say that I for one find this extremely distracting. I love this site, and I have no doubt that Ms. De-Siato-Hallman is a fantastic cook/chef/recipe writer/etc. But as a *presenter* in these videos, it is *my* opinion, that she could this bit of improvement. Again, I apologize if I’ve offended her. Thanks.
Christine Liu
July 9, 2012 at 2:42 pm
Hi lininjim, the method is reducing 1/3 cup supermarket balsamic vinegar with 1 tablespoon port and 1 tablespoon sugar very slowly over low heat until it measures half its original volume.
tgodinez
July 9, 2012 at 3:22 pm
I couldn’t agree more with Ave. Great video otherwise. I’m going to try it tonight. Like, really.
lininjim
July 10, 2012 at 4:22 am
Thanks Christine, much appreciated.
modadimagno
July 10, 2012 at 11:39 am
I enjoyed the presentation as much as the recipe. I’ll look forward to more from Chef Danielle!
pastacheese1
August 13, 2012 at 6:41 pm
Great video. I really enjoy the America’s test kitchen. They have so much helpful information. I know that http://www.pastacheese.com sells balsamic vinegar that is traditional and it is cheaper than $60 an ounce. They do have regular balsamic vinegar as well. I might just have to try compare this recipe to the traditional balsamic as well. If it really is quite similar then what a huge cost savings.
solveiga.w
December 29, 2012 at 8:33 am
What a fantastic and helpful site! I found it through a link from a Linkedin user and I wish the America’s Test Kitchen was registered there so all users of Linkedin could follow it.