Balsamic vinegar is a wonderful ingredient
to have in your kitchen. What it basically is, is a reduction made from grapes;
though it is not wine vinegar at all, since the grape juice that is used in the
process is unfermented. This condiment originated from Modena, a city in Italy.
In fact, if the actual traditional process that was used in Modena is used
today for its production, and it passes a strict quality test, then it will be
known as the Tradizionale di Modena. It may be a bit difficult to lay your hands on
this variety and it may also be expensive. They are great for flavoring meat
and used in a variety of
high-quality desserts.
Today, the internet has many stores which sell
this type of vinegar, but you should only shop from the ones that have a good
reputation. Commercially available varieties are great for using in salad
dressing, pastas, marinades and sauces.
Different
‘age groups’ of the balsamic vinegar
This vinegar gets aged during the production
process and you can use it depending on the kind of time it has been aged.
3-5
years: This variety of balsamic vinegar is great for use in
salad dressings, marinades, sauces, vegetables, breads, etc.
6-11
years: This variety is a lot
more versatile because it has more intensity. Using it after you have made a
sauce (drizzling a bit of it) will give the dish more flavor. You can also use
it in pasta and risotto and even eat it with sandwich as a condiment.
12-150
years: Yes, that’s right. Balsamic vinegar actually gets
aged for 150 years! And because it is full of flavor after being aged for so
long, using this variety after you are done cooking is very important. This
brings out all the complexity and flavors and gives it the opportunity to shine
on its own. Other than using it for veal, steak, fish or chicken, it is so
flavorful that it can actually be enjoyed on its own or with a little water!
Perhaps the simplest way of using this sweet and
syrupy condiment is with olive oil when it is brushed on bread and eaten just
like that. Since it is very low in calories, it is a great way of adding some
flavor to a meal and yet not making it fatty. There are lots of ways in which
you can use balsamic vinegar in your
everyday cooking. For a weeknight dinner, using a reduction of it (just
simmering it till it reduces) with pork chops is a great idea. Chicken also
goes very well with this condiment. You can also try your hand at using it in
your desserts. The syrupy taste can go a long way in balancing the flavors of
your dessert. This is one condiment you can’t do without in your kitchen.
Author Bio:
Joana
Hall is a freelance writer well known for her informative articles on food and
recipes. Her recent write on balsamic vinegar is worth a read.
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