mirth Posted October 13, 2013 Share Posted October 13, 2013 I'm not much part of the glazerati (fancy glazers), and rarely use alot of sauce in cooking -- aside from spaghetti sauce. The idea of boiling off balsamic vinegar to reduce it down to some glaze makes me feel feel sick just thinking about the smell (I know you can buy balsamic glaze) but then the question is what would I use it on? Is there anyone who never leaves a pan un-deglazed? What are some your favorite foods that must be served with a glaze sauce or else not served at all? All you glazerati, please spill. Quote Link to comment Share on other sites More sharing options...
mirth Posted October 13, 2013 Author Share Posted October 13, 2013 oops wrong forum Quote Link to comment Share on other sites More sharing options...
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