As we wrap up the week, I just wanted to post a few final thoughts on our experience with Reduction Ready. First off, a huge thank you to Miles for letting us sample all of his amazing reductions. We were able to reinvent and even create some new dishes with the help of these delicious reductions and we can’t wait to use these in all of our future recipes!
While we’ve had the chance to sample these reductions in a handful of blog worthy recipes, we’ve also been experimenting off screen with them on things like whole roasted chicken and in marinades and sauces. So I thought it would be best to break it down by each reduction and explain what dishes and ingredients they work well with as well as our final thoughts and recommendations as a whole.
Red Wine Reduction
The first reduction we sampled was the Red Wine Reduction which we thought worked really with practically any kind of meat dish. Selma and I really liked to incorporate this reduction into sauces for our steak and chicken recipes but you can also use this as a base for any marinade to add a whole lot of flavor and richness to any protein.
We even used it to coat a whole chicken before we roasted it to give it a nice and caramely crust.
And best of all, we added a few tablespoons of the reduction into the pan of the drippings to make a ridiculous sauce to top the chicken. You can also do this with with any leftover drippings to create a mind blowing sauce.
White Wine Reduction
When the recipe calls for something a little lighter and more delicate, we switched to the White Wine Reduction. We used this in our favorite mushroom risotto but the slightly sweet and tart flavors of this reduction also work really well in fish and pasta dishes. Basically, this will complement any recipe or sauce that requires the flavor of white wine. I’m actually planning on using this to make a garlic-butter and white wine seafood pasta dish soon so stayed tuned!
Out of the the three reductions, the Balsamic was probably our favorite. This is not to say that the other two weren’t delicious, but when it comes to versatility and flavor the Balsamic was our top choice. Not only can you use this in practically any meat or veggie dish, you can also just use it as a topping for salads and even ice cream! This reduction adds the needed sweetness and acidity to make anything taste amazing. We used this all week on practically everything ranging from kale to collard greens and even boring old salad and this worked beautifully in every one of them. If you want to start out with just one reduction, this would be our pick.
While I wouldn’t necessarily recommend completely replacing wine or balsamic vinegar with these reductions, they are really useful for complementing those recipes to add another layer of complexity to the dish. Our only real point of criticism was that we found that the flavors sometimes got lost in complex dishes that had a lot going on. These reduction have a lot of flavor on their own so our suggestion would be to work these into recipes that don’t require 100 different ingredients so you can really let the reductions work their magic.
I have a bunch of CrossFit friends who don’t know how to cook and I constantly hear them talking about how they’re dreading eating another meal of dry-ass chicken and plain veggies (you know who you are). Not only do these reductions add a bunch of flavor without any of the hassle, they are also low-cal containing only a handful of calories per serving so you don’t have to worry about it affecting your diet. Or if you’re like me and don’t care about calories, you can still eat great knowing that you’re putting all-natural ingredients into your body.
So with that, if you want to know more about Reduction Ready and where you can get your hands on some of this delicious stuff, head on over to the Reduction Ready website and take a gander. And if you use promo code FRIENDS50, you can get 50% off your entire order!!!
Thanks for reading and stay tuned for future recipes incorporating these awesome reductions!