balsamic
balsamico Vinegar
is a authentic viscous flavoured vinegar ordinarily used
in Italian recipes. It is sometimes used as a salad
dressing when combined with vinegar or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Created 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 pricey. True Aged balsamic
vinegar has been aged fifteen years or more.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to imitate the sweetness of the true balsamico. If a company
makes a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Created
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging procedure
done in wood casks that concentrates
the flavors. The flavour is deepened over years,
with the 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 make 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 balsamico vinegar striking and 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 ruin the flavor.
As a key component
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
fresh spinach 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.
