Sometimes, dear readers, I can create miraculous things in the kitchen.
Other times, I'm an epic failure.
Case in point: last night.
On the menu: broiled salmon & fresh veggie stirfry.
Trying out something new I read on a blog: balsamic glaze.
She said (and I don't even remember who she is), "buy a cheap bottle of balsamic vinegar and boil it down, making a thick, syrupy reduction. Then use it as a glaze on salmon. It will keep for several weeks in the fridge. She even had a picture of the recipe from the cookbook. Seemed easy enough.
Now, the two of us here in Berglandia love us some balsamic vinegar. Balsamic roasted chicken? Oh it's melt in your mouth good. Ever had the Lay's Balsamic & Sweet Onion chips? Yum. Roasted red potatoes with a dash of balsamic? Delightful. So salmon with a balsamic glaze sounded like a no-brainer for me.
$2.39 later, I began boiling my balsamic vinegar. And just for your information, don't take a big whiff of that stuff while it's boiling. You'll burn your eyeballs out.
So I either cooked it for too long or at too high of a temperature (No, Dad, I know what you're thinking. It wasn't on high.) because it became a thick burnt goo that was no near being able to glaze our salmon.
But I'm going to try again because Phil505 said I should.