I've been wondering for some time how professional chefs manage to decorate antipasti, for instance, so neatly with balsamic vinegar and it wasn't until I saw this product in the supermarket on Saturday that I realised that most of them use a commercially available balsamic glaze! What is more, I just read that this product has been around since 2009 so why haven't I seen it before?
Okey-dokey, let's try some on a platter:
Hmmm.... a bit cack-handed on the mortadella and cheese, perhaps, but not bad for a first go....
Getting better... no, that's not it on the pineapple - I grilled the pieces.
Almost getting good at this now....
I soon realised that you have to serve the food immediately after decorating it with the glaze.
I'll let you know when I can do spirals and figures of eight and stuff!