A Variety Of Uses For Balsamic Vinegar
When adding Balsamic Vinegar to any dish, the most basic rule of thumb is to ensure that the Balsamic Vinegar is added at the end of any cooking process. In addition, the amount should be no more than a spoonful per person.
How is Balsamic Vinegar Created?
- The ripe juicy, matured grapes are cooked into a ‘must’ in order to properly prepare them for the balsamic fermentation process in barrels.
- The grape must is then placed in the first larger barrels and then it is moved in what is called the "battery," a series of barrels of precious woods such as chestnut, oak, mulberry, cherry.
- Their capacity decreasing (from 75 litres to 10 litres) each of which is capable of giving unique balsamic aromas, flavours and fragrances.
The intensity and mellowness of the flavour is controlled by a variety of natural factors. Additionally, the temperatures in the loft where the barrels are kept affect the taste. In the summer, the hotter weather causes more evaporation and a much greater concentration of flavours whilst in the winter the colder weather means that fermentation actually stabilises.
This combined with the order of the woods in the battery gives it a distinct flavour and texture. Each batch is unique in its own flavour.
Here are some recipes you can try with Balsamic Vinegar
Balsamic Vinegar Flavoured Ham:
- Brush a thick slice of ham with balsamic vinegar, add shavings of parmesan, roll and refrigerate.
- Cut across the roll into rounds and serve as an elegant snack while entertaining or at parties.
Add Balsamic Vinegar to all These Delicious Dishes
- Cubes of parmesan
- Black risotto
- Pizza Modena
- Country rabbit
- Meat balls
- Gourmet salads
- Country omelette
- Smoked balsamic salmon
- Grandma's sauce
- Alexis Barros