Do the other night I decided I would try to make a reduction. Now I thought I would add a little sugar otherwise the balsamic vinegar would be even more tart as a reduction. I practically failed chemistry at school. I don't know anything about cooking or science or the melting points of things or what certain things are made of.

Here is a picture of the lovely meal

The tiny bowl with the dark "liquid" in it is the reduction. However, instead of a pinch of sugar (which is what I should have put in) I put in quite a lot of sugar. The supposed reduction dipping sauce for the vegetables was in fact a new invention called Balsamic Vinegar Toffee.

Yes, I am that stupid. I had no idea how toffee was made (didn't consider it important because I don't eat it) and boy was I surprised when The Sexy tried to dip his vegetables in the "sauce" and instead just made an imprint in the tar-like surface. Epic cooking fail!

For my next trick I think I'll go back to basics and see if I can get this boiling water thing down pat.

A Julie-like panicking

Tyd

2 August 2009 - 8:14 am

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