Why reduce balsamic vinegar?

Question

Several recipes I've been trying have instructed that I "reduce balsamic vinegar" in a sauce pan on the stove. I follow these instructions, but I can't find anywhere online that explains WHY I need to do this, and what difference "reducing" makes. I'm just curious.

Answer 1

Muddy puddle?

It will Still wash over the food and wind up as a muddy puddle!

But the concentration of flavour it deposits on its journey is what counts!

Answer 2

You reduce liquids to make them thicker, and also to concentrate the flavour



Most recipes which call for a balsamic reduction will end up squirting the balsamic reduction over the meal, in order to decorate the dish and also provide an extra dimension. If you dont reduce the vinegar and just use unreduced balsamic vinegar, then its going to just wash over the food and end up as a muddy pool on the plate

Answer 3

wel reducing or cooking reduces the water and brings out the flavour therefore making the recipe taste nicer.