Pedro Ximenez balsamic
balsamico Vinegar
is a traditional heavy flavored vinegar ordinarily used
in Italian cooking. It is frequently used as a salad
vinaigrette when combined with olive oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
table vinegars, it is dark and viscous with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The best aged balsamic vinegars
have nothing else added to them - only
the grapes. Lesser common vinegars will include brown sugar or caramel
to mimic the sweetness of the balsamic vinegars. If a company
creates a "traditional" balsamico vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Salad 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 balsamico vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavors. The flavour is intensified over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavour. Some
aged balsamico vinegar is added to the "must"
to produce a more complex and intricate taste, and to
add acidity.
The thick syrup is transferred
to oak casks to ferment in the open
air and then begins the long evaporation and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key ingredient
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter vegetables 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.
