ilaboo wrote:

>
>
> 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

Some interesting concepts but I retired from the dialysis industry last
year and never heard of dialysis "tubing". If you're talking about the
semi permeable membrane within the dialyzer, be advised that most of the
materials used today are for Hi-Flux dialysis and the pores are
huge....almost big enough to spill protein. The older dialyzers were
made from cellulose acetate and the pores were much smaller....so....if
you can find it, cellophane might work. (And be cheaper.)

Bubba

--
You wanna measure, or you wanna cook?