balsamic vinegar
balsamico Vinegar
is a traditional heavy flavored vinegar ordinarily used
in Italian food preparation. It is sometimes used as a salad
vinaigrette when combined with olive oil or as a marinade. It
is a traditional food product originating in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
table vinegars, it is very dark and viscous with a complex,
sweet flavor and is much more pricey. True Balsamic
vinegar has been aged in casks fifteen years and upwards.
The best aged balsamic vinegars
have no other ingredients added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to simulate the sweetness of the true balsamic vinegars. If a company
produces a "traditional" balsamic vinegar,
they will also create a less expensive, but high quality
vinegar as well.
View
our free Gourmet Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
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 procedure
done in oak casks that concentrates
the flavors. The flavor is heightened over decades,
with the aged 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 thick 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 unusual. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will destroy the flavor.
As a key ingredient
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with scallops,
artichokes and asparagus. A balsamic vinaigrette 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.
