all the cooking technique books i read tell about taking wine or
balsamic vinegar and slowing heating (sometimes boiling) the solution so
water is removed and flavor increased by concentrating the flavors.

main problem is how to remove water from wine/vinegar solutions without
destroying flavor.

i do not have any idea how the commercial companies make reductions


heating these solutions would drive off very subtle flavors and really
is not the ideal way to do it.


since i do not have a freeze dry machine or a vacuum still ( this would
allow you to use very little heat and water would be driven off by
actually boiling the liquid at a very low temperature.






freezing the solution and frequently removing the water ( ice) might be ok.

one solution which i am now going to play with is to use sausage casing
to act as a membrane that allows water vapor to go thru but not the good
stuff

( a gore tex tube would really work nice--i think)

anyway
using large collagen casing i have place balsamic vinegar and wine into
separate casing and placed them outside---i like the idea of using fresh
air to remove water.


so far it seems that some of the wine/vinegar is diffusing out of the
casings but will continue to see what happens.


i have ordered dialysis tubing which might be a great way to do this.


keep tuned


peter