Lake Forest, California
Member since Dec 2008
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Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Waaayyyy too much balsamic. It flavored the meat well, but the sauce was inedible. I extracted about 3/4 cup, added 1 1/2 cups water and reduced. Had to do this 3 times, and it was still too vinegry.
Would be good with red wine instead of balsamic.
Can't believe all the high ratings this got."”