balsamic
balsamic Vinegar
is a authentic viscous flavored vinegar ordinarily used
in Tuscan cooking. It is often used as a salad
dressing when combined with oil or as a marinade. It
is a traditional import 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
common vinegars, it is dark and viscous with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged fifteen years or more.
The best balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to model the sweetness of the balsamic vinegars. If a company
makes a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Salad dressings.
Balsamic vinegar is Created
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 procedure
done in oak casks that concentrates
the flavors. The flavor is heightened over decades,
with the balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamico 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 begins 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 appreciate your best bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will destroy the taste.
As a key ingredient
in vinaigrette dressings, balsamic goes
particularly well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
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.
