balsamic adds a flair to healthy cooking. A
kitchen without aged balsamic vinegar is incomplete. Less than twenty years ago,
balsamic vinegar was nearly an unnoticeable Tuscany accouterment. Now, gourmet chefs utilize it more and more. A few drops
of the very best balsamic on ripe berries,
bartlett pears, or other fruit is the traditional combination to end
a main course. |
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Bobby Flay's white fish with caper-herb vinaigrette - msnbc.com |
Bobby Flay's white fish with caper-herb vinaigrettemsnbc.comi want a light oil . i don't cook with extra virgin olive oil . i use it for salads. >> absolutely. but any kind of vegetable oil works. we're going to make a dressing and a sauce all at the same time. >> we're going to make a lemon and caper ...and more » |
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 balsamic
balsamic Vinegar
is a authentic viscous flavoured vinegar usually used
in Italian cooking. It is typically used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional product developed 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 thick with a complex,
sweet taste and is much more costly. True Balsamic
vinegar has been aged fifteen years or more.
The primo aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser vinegars will include brown sugar or caramel
to imitate the sweetness of the better ones. If a company
creates a "traditional" balsamic vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
by concentrated 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 process
done in wood casks that concentrates
the flavors. The flavor is deepened over decades,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
aged balsamico 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 begins the long dehydration and aging process
that makes aged balsamic vinegar unusual. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can treasure your best bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key ingredient
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
artichokes and asparagus. A balsamic vinaigrette does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as spring 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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