Knowledge Base > Char Nolan - Ask Me Anything (Office Half Hour)

Ask Me Anything (Office Half Hour)

Char Nolan - Ask Me Anything (Office Half Hour)

This event was on Tuesday, July 11, 2023 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to cou… Read More.



I've tried to reduce red wine sauce and failed. It just evaporates without significant thickening. I've reduced 1.5l to less then 0.5l but no thickness. Is the wine the problem, temperature or something else?

— Mijo Kaliger


I personally, when I reduce, uh, balsamic vinegar, uh, sometimes I have to put a couple of drops or, you know, a little pinch, a cornstarch in it just to kind of help it thicken along. You could, I, I know some, uh, vegan chefs would put a little bit of agar in it just to help it thicken along as well. But sometimes it's difficult for the reduction to take place without some sort of an agent. And if you read this, you know, you bring up another very good point, uh, just about, uh, commercial, uh, balsamic lasers, uh, because some of them have a lot of added sugar in them. Uh, a lot of them have other different kinds of preservatives. So make sure that you read the label of the, uh, commercial balsamic glaze. And that's the other part of the equation here, um, mijo, is that, uh, oftentimes we are comparing things to how we know them commercially, which might be something different. So you might wanna try that and let us know how that works out for you.
Char Nolan

Char Nolan

Chef Instructor