balsamic
balsamico Vinegar
is a authentic viscous flavored vinegar normally used
in Tuscan cooking. It is frequently used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand 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 Balsamico
vinegar has been aged 15 years or more.
The primo aged balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to model the sweetness of the true balsamico. If a company
produces a "traditional" aged balsamic vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
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 process
done in wood barrels that concentrates
the flavors. The flavor is deepened over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavour. 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 dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will destroy the flavour.
As a key ingredient
in vinaigrette dressings, balsamic goes
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with lobster and scallops,
spinach and asparagus. A balsamic dressing 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.
