aged balsamic vinegar adds a flair to gourmet cooking. A
gourmet kitchen without balsamico vinegar is hard to imagine. Less than twenty years ago,
balsamico was nearly an unnoticeable Italian accouterment. Now, chefs utilize it extensively. A few drops
of the very best aged balsamic on ripe strawberries,
bartlett pears, or other fruit is a customary combination to end
a main course. |
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 aged balsamic vinegar
balsamico Vinegar
is a authentic thick flavored vinegar commonly used
in Tuscan cooking. It is frequently used as a salad
vinaigrette when combined with olive oil or as a marinade. It
is a traditional food 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 very dark and viscous with a complex,
sweet flavor and is much more costly. True Balsamico
vinegar has been aged fifteen years or more.
The primo balsamico vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to imitate the sweetness of the true balsamic vinegars. If a company
creates a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 flavours. The flavor is heightened over years,
with the vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavor. Some
older balsamic 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 starts the long evaporation and aging process
that makes aged balsamico vinegar unique. 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 entrees. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
spinach 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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