balsamic vinager
balsamic Vinegar
is a authentic heavy flavored vinegar ordinarily used
in Italian cooking. It is often used as a salad
vinaigrette when combined with olive 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
most common vinegars, it is very dark and heavy with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged fifteen years or more.
The primo balsamico vinegars
have nothing else added to them - only
the grapes. Lesser ones will add brown sugar or caramel
to model 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 vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Created
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 balsamico vinegar,
with a slow aging procedure
done in oak casks that concentrates
the flavours. The flavor is deepened over decades,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. 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 begins the long evaporation and aging process
that makes aged balsamico vinegar unique. 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 occasions. Do
not heat or cook balsamic vinegar
as it will ruin the flavor.
As a key component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
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.
