How to Use Balsamic Vinegar

Balsamic vinegar comes from the simple sugar and vinegar fermentation of cooked must but the real secret lies in the ageing process which is carried out in sets of different wooden barrels over a long period of time. While the acetification process of ordinary vinegar is based on wine, the production of balsamic vinegar is based on cooked must. But how to use it?

Difficulty: Easy

Instructions

1. Balsamic vinegar can be used to dress salads and crudities, on flakes of Parmigiano Reggiano or on a slice of Parma ham.

2. It can be used in cooking, to liven up mayonnaise, creams, pastes, or can be added to cooking dishes to give a perfumed richness to the sauces. It marries perfectly with all red meats, with game or white meats, while still being just right for sea food salads or boiled fish. There is only one handy hint: it should be added to cooked food only at the end of cooking, so as not to lose its aroma and volatile bouquet.

3. It can be used with desserts and fruit in general but carefully in such a way as to heighten, rather than cover, the other flavors.

Tips & Warnings

• Unscrupulous producers use to add several substances in order to shorten the ageing process and get a thicker product in less time. Always remember to read carefully the ingredients list and be sure to choose only the one containing cooked grape must and vine vinegar. If you read caramel, artificial flavors, sugar, or any other ingredient you should avoid it!

Resources

• Find More About Balsamic Vinegar

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on 8/27/2008 Great!