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A 7.3-ounce bottle
Comes in a squeezable bottle
Has the required density, viscosity and homogeneity to decorate and garnish the most refined dishes
Product of Italy
Acetum Blaze has been introduced to the culinary world as the first Balsamic Glaze. While professional chefs have always used a balsamic glaze to finish their plates, few amateurs have the time or patience for the laborious process the end product demands. Using premium Balsamic Vinegar of Modena, Acetum has created a unique product that is ready to use, as it requires no further reduction. Blaze has the required density, viscosity and homogeneity to decorate and garnish the most refined dishes. It can be added at the end of the cooking process because it does not need to be heated further. Ideal for decorating grilled meats, terrific for risotto and simply exquisite on desserts.
Most Helpful Customer Reviews
for those who love balsamic vinegar but can't afford the high price of the really thick ,really old vinegars, glazes are a good way to get the taste without the expense. this acetum glaze is as good as any of the glazes i've tried and will be a welcome addition to my kitchen stock. it is great on anything you wish to pair it with, but i love it on fresh cheeses and ice cream.your only limit is your imagination.
I hadn't used a balsamic glaze before, so I wasn't sure if I'd like it or not. I tried this on some pork chops and it was very nice. I think the key is to not put too much on, or it could overwhelm the meat. WHen I get daring, I'm going to try some on some vanilla ice cream - I'm told it tastes good. I need to find some other types of meat to try it on - maybe chicken.
10/8/2012 update - I have since used the glaze on chicken, and it was very good. My wife wasn't as much of a fan as I was, but she did say it was OK. Balsamic vinegar has a very strong taste, so even with a glaze, I think the key is that less is better. It is easy to overwhelm the item you are putting the glaze on.
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