Pedro Ximenez balsamic
balsamico Vinegar
is a traditional heavy flavored vinegar typically used
in Tuscan gourmet cooking. It is typically used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is dark and viscous with a complex,
sweet taste and is much more expensive. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The finest aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will add brown sugar or caramel
to imitate the sweetness of the true balsamico. If a company
produces a "traditional" balsamic vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
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 balsamic vinegar,
with a slow aging procedure
done in oak barrels that concentrates
the flavours. The flavour is deepened over years,
with the vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavor. Some
older balsamic 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 evaporation and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will destroy the taste.
As a key ingredient
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
artichokes and asparagus. A balsamic dressing does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as fresh 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.
