18 year aged balsamic adds a flair to gourmet cooking. A
kitchen without aged balsamic vinegar is incomplete. Less than twenty years ago,
aged balsamic was nearly an vague Tuscan accouterment. Now, chefs use it more and more. A couple drops
of the very best balsamic vinegar on ripe strawberries,
pears, or other fruit is the traditional combination to end
a main course. |
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Fenugreek Goat Cheese Salad - YumSugar.com (blog) |
Fenugreek Goat Cheese SaladYumSugar.com (blog)In a small bowl, whisk together Dijon, honey, and vinegar. Slowly dribble in olive oil while whisking vigorously to emulsify oil and vinegar. Salt to taste. In a large salad bowl, combine salad greens and toss in dressing, one tablespoon at a time ...and more » |
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 18 year aged balsamic
balsamico Vinegar
is a authentic viscous flavoured vinegar normally used
in Tuscan food preparation. It is sometimes used as a salad
vinaigrette when combined with olive oil or as a marinade. It
is a traditional product originating in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is dark and heavy with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged fifteen years or more.
The primo balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to mimic the sweetness of the true balsamic vinegars. If a company
makes a "traditional" balsamic vinegar,
they will also create a less costly, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Produced
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging process
done in wood barrels that concentrates
the flavors. The flavor is magnified over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older balsamico vinegar is added to the "must"
to create a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then begins the long dehydration and aging process
that makes aged balsamico vinegar unusual. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is great with lobster,
artichokes and asparagus. A balsamic dressing does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as new mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
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GourmetBetty.com - Balsamic Vinegar This Balsamic Vinegar from Modena, Italy is aged up to 18 years in wood casks. - Whisk in our California Extra Virgin of Oil and a dash Olive Dijon -
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