aged balsamic vinegar
balsamico Vinegar
is a authentic thick flavored vinegar typically used
in Italian cooking. It is sometimes used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional food product originating in Modena, Italy,
where it has been Produced since the Middle Ages and the
name is protected by the Italian government. Unlike
most common vinegars, it is very dark and thick with a complex,
sweet taste and is much more pricey. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The primo balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to simulate the sweetness of the true balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also create a less expensive, but high quality
vinegar as well.
View
our free Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
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 flavor is heightened over decades,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, thick and very concentrated in flavour. Some
aged 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 dehydration 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 heat or cook balsamic vinegar
as it will ruin the flavour.
As a key ingredient
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
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.
