balsamic
balsamico Vinegar
is a traditional thick flavoured vinegar normally used
in Tuscan recipes. It is sometimes used as a salad
dressing when combined with oil or as a marinade. It
is a traditional food product 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 very dark and viscous with a complex,
sweet flavor and is much more expensive. True Balsamic
vinegar has been aged fifteen years or more.
The primo balsamico vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to feign the sweetness of the true balsamic vinegars. If a company
creates a "traditional" aged 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 Dressings.
Balsamic vinegar is Produced
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 years,
with the aged balsamic vinegar being kept in fine wood 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 thick syrup is transferred
to oak casks to ferment in the open
air and then starts the long evaporation and aging process
that makes aged balsamic vinegar 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 occasions. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key ingredient
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is great with scallops,
fresh spinach and asparagus. A balsamic vinaigrette 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.
