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Asherael
Asherael asked in Food & DrinkCooking & Recipes · 1 decade ago

What is the culinary word for when vinegar turns brown and flavourful as it is heated?

Thanks.

5 Answers

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  • Dave C
    Lv 7
    1 decade ago
    Favorite Answer

    Actually I believe are Pam and Miss both correct...

    Carmelization - causes browning of the sugars in the vinegar

    Reduction/Concentration - boils off the water to leave behind the flavor.

  • padraig
    1 decade ago

    Reduction - In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation.

  • Mustang Driver
    Lv 6
    1 decade ago

    Reduction. You've intensified the flavor by removing water.

    Source(s): Culinary grad
  • pamzstew
    1 decade ago

    Caramelized

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  • missmojo78
    Lv 6
    1 decade ago

    reduction, balsamic is my favorite! It's great with chicken and salmon

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