Learn How to Properly Use Traditional Balsamic Vinegar of Modena

Traditional Balsamic Vinegar is dutiful but also touchy. Unfortunately, if you don’t control it, you run the risk of ruining the dish. It is an inquisitive fact that no exact dose can be assigned. The truth is that every batch of Balsamic Vinegar is highly individual such is its nature and such the desire of its creators.

Therefore, before using it, taste a drop on the tip of a spoon and judge its round flavor or its cutting edge every once in awhile. Once you have completed this, you can choose whether to use it on a yummy dessert or on a nice fresh salad.

As a result,its use is not so much an application of a fixed amount as a use dictated by the specific qualities of that particular vinegar at that particular moment.

Nonetheless, there are some rules or rather suggestions based on the centuries of old traditions in and around Balsamic Vinegar. The most crucial to these is that is should continue to follow the classical order of salt, balsamic vinegar, oil.

Just the fact that this vinegar is quite literally beautiful has had the negative effect of its parsimonious use. In fact, a great rule of thumb is one teaspoon per person.

Generally, special cooking scenarios will require the special ability and knowledge of the cook to determine the ideal amount.

When Traditional Balsamic Vinegar is used in the cooking process, it should be added before the dish is removed from the stove so that it has just the correct amount of time to flavor the food without losing all its aroma in the cooking process.

When the dish is to be “dressed” with balsamic vinegar, once the food is on the serving dishes, we recommend that you add the balsamic vinegar right away before serving.

There are usually two ways of doing this:

  • Pour the vinegar onto the serving dishes and then add the food
  • Or sprinkle the vinegar evenly over the food on the serving dishes.

Traditional Balsamic Vinegar will continue to mature over time and therefore will possess variant taste characteristics at the various stages of this maturing process. When it is over 50 years old it will begin to thicken and become overly aromatic.

This is amazing from a natural point of view but somewhat problematic from a culinary one.

What To Do With Your Balsamic Vinegar

Continue to use your balsamic vinegar but as an after dinner liqueur. In addition, keep your Traditional Balsamic Vinegar in a glass container. Vinegar kept in a bottle needs no particular care: stopper it adequately (it does not have to be sealed) and keep it away from highly scented items.