Caroliva balsamic
balsamico Vinegar
is a traditional viscous flavored vinegar ordinarily used
in Italian cooking. It is frequently used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is dark and viscous with a complex,
sweet flavor and is much more costly. True Balsamic
vinegar has been aged 15 years or more.
The best balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will add brown sugar or caramel
to feign the sweetness of the true balsamico. If a company
makes a "traditional" balsamic vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Created
by concentrated 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 balsamico vinegar,
with a slow aging process
done in wood casks that concentrates
the flavors. The flavor is heightened over decades,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
older balsamico vinegar is added to the "must"
to produce 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 starts the long dehydration and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will ruin the taste.
As a key ingredient
in vinaigrette dressings, balsamic pairs
very well with olive oil. Olive oil-balsamic
vinaigrette is great with scallops,
fresh spinach and asparagus. A balsamic dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as spring 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.
