How do I Separate Water From Vinegar?

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Separating water from vinegar results in a reduction prized by many cooks. Through boiling vinegar, water evaporates and leaves a concentrate of the acidic liquid. Balsamic vinegar reduction is the most well-known boiled-down vinegar, and is a common oil to dip bread in. Since the concentrate is quite strong, use it sparingly following separation. With a couple tools and a well-ventilated kitchen, you can separate water from vinegar in a few hours.

Things You'll Need

  • 4 cups vinegar
  • Small saucepan
  • Pour 4 cups of vinegar into a saucepan. Water comprises much of the liquid in standard vinegar.

  • Place the pan on the stove at medium high heat, ensuring that windows are open or the stove fan is on to keep the kitchen ventilated.

  • Simmer the vinegar until it reduces by three-quarters of its size and becomes thick when stirred with a spoon. This generally takes about 10 to 20 minutes.

  • Remove the vinegar from the heat and let it sit until cool.

  • Drizzle the vinegar reduction on dishes as a garnish for a variety of foods, or in sauces and marinades.

Tips & Warnings

  • More or less water can be separated from the vinegar, depending on the consistency desired.
  • Always be careful when boiling liquids on the stove, as it can splatter and burn quite easily.

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References

  • Photo Credit essig und öl image by Weimar from Fotolia.com
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