With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
The
better quality the vinegar the better the final
product
Natural
vinegars are best for salads and salad dressings
Take
into account the colour of the vinegar as this will
greatly effect the colour of the dish it is being
used for; especially for reductions
A
‘reduction’ is obtained by simmering vinegar (herbs
and spices may also be added) over a moderate heat;
thus reducing the amount down by evaporating off
some of the water content. This intensifies the
flavour and is used for adding body and flavour
to sauces.
Honey,
sugar etc may also be added to a reduction to sweeten
it if required
Be
careful not to inhale the fumes when reducing vinegars,
they will be strong and induce coughing
