There is a huge variety of vinegars available to the budding gourmet, ranging from very mild, to bold and assertive. Shoppers are familiar with the everyday clear cider varieties commonly found on grocery store shelves, but this tart liquid can also be created from wine, rice, malt, beer, or literally any substance containing sugar. Fig balsamic vinegar marries specific regional flavors with subtle hints of fruit.
Think of this substance as a predominantly sour product obtained through acetic fermentation of diluted liquid containing alcohol. The original bacterial action that produced the alcohol taken a step further, turning it into acid. This is not a casual or haphazard event, but has become a time-honored and traditional process requiring precise timing and supervision, similar to wine production.
The word balsamic does not actually refer to an ingredient, but instead to the health benefits originally attributed to this product. Production first began in the Italian region of Emilia Romagna, using a mixture known as grape must, a sort of mash that contains skins, seeds and even stems. After the micro-organisms work their magic, the liquid is aged in wooden casks up to twenty five years.
The original product is unique to Italy. As is the case with other fermented foods, duplicating the exact recipe on a profitable scale for mass production is difficult, if not impossible. There are totally acceptable substitutes, but there is no mistaking the original. The genuine product does not resemble the familiar but watery salad dressing, but rather a syrup bursting with subtle flavors.
Even though not obtained from traditional Italian sources, reputable commercial varieties are affordable, and are often used in accompaniments such as salad dressings, dips, marinades or other types of sauces needing a touch of tartness and intrigue. Regionally genuine and authentic varieties are used sparingly but lovingly over local cheeses served as antipasto, or in savory sauces that complement meat dishes, and even with some desserts.
Traditional products containing other flavoring ingredients are usually described as being infused. While the most common added flavors are herbal, including basil, garlic, tarragon, or rosemary, fruit-infused products are gaining in popularity with adventurous cooks. These infusions are not necessarily produced in the historic regions of Italy, but may come from the wine country of California.
Flavored products may be found in specialty gourmet shops, but they are not difficult to produce at home. The safest and most delicious results begin with the highest quality organic herbs and fruits. These must be carefully cleaned to steer clear of any possible bacterial contamination. Homemade batches are acidic but vary greatly in actual content, and care must be taken to avoid spoilage.
The infusion is heated like any canning procedure, allowed to rest for three to four weeks on a dark shelf, and then strained for clarity. The result is a taste delight that will add extra depth and character to sauces and salad dressings, or bring a sparkle to traditional marinade. When the summer tomatoes in the garden reach perfect ripeness, nothing frames them more perfectly than a sprinkle of aromatic tartness with a hint of fruit flavor.
Think of this substance as a predominantly sour product obtained through acetic fermentation of diluted liquid containing alcohol. The original bacterial action that produced the alcohol taken a step further, turning it into acid. This is not a casual or haphazard event, but has become a time-honored and traditional process requiring precise timing and supervision, similar to wine production.
The word balsamic does not actually refer to an ingredient, but instead to the health benefits originally attributed to this product. Production first began in the Italian region of Emilia Romagna, using a mixture known as grape must, a sort of mash that contains skins, seeds and even stems. After the micro-organisms work their magic, the liquid is aged in wooden casks up to twenty five years.
The original product is unique to Italy. As is the case with other fermented foods, duplicating the exact recipe on a profitable scale for mass production is difficult, if not impossible. There are totally acceptable substitutes, but there is no mistaking the original. The genuine product does not resemble the familiar but watery salad dressing, but rather a syrup bursting with subtle flavors.
Even though not obtained from traditional Italian sources, reputable commercial varieties are affordable, and are often used in accompaniments such as salad dressings, dips, marinades or other types of sauces needing a touch of tartness and intrigue. Regionally genuine and authentic varieties are used sparingly but lovingly over local cheeses served as antipasto, or in savory sauces that complement meat dishes, and even with some desserts.
Traditional products containing other flavoring ingredients are usually described as being infused. While the most common added flavors are herbal, including basil, garlic, tarragon, or rosemary, fruit-infused products are gaining in popularity with adventurous cooks. These infusions are not necessarily produced in the historic regions of Italy, but may come from the wine country of California.
Flavored products may be found in specialty gourmet shops, but they are not difficult to produce at home. The safest and most delicious results begin with the highest quality organic herbs and fruits. These must be carefully cleaned to steer clear of any possible bacterial contamination. Homemade batches are acidic but vary greatly in actual content, and care must be taken to avoid spoilage.
The infusion is heated like any canning procedure, allowed to rest for three to four weeks on a dark shelf, and then strained for clarity. The result is a taste delight that will add extra depth and character to sauces and salad dressings, or bring a sparkle to traditional marinade. When the summer tomatoes in the garden reach perfect ripeness, nothing frames them more perfectly than a sprinkle of aromatic tartness with a hint of fruit flavor.
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