To the novice gourmet, choosing from an astounding variety of vinegar-based flavorings can be daunting. Ranging from the extremely assertive to the mildest, there are far more choices available today than the familiar, traditional cider product carried by supermarkets. This tangy condiment can be made from rice, beer, malt, wine, or from any substance that will ferment. Fig balsamic vinegar adds a subtle undercurrent of fruit to traditional flavorings.
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 end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory meat dishes, and even with some desserts.
When these products are described as being infused with other flavors, this usually means the addition of herbs such as basil, tarragon, garlic or rosemary. Vintages infused with fruit flavors are gaining in popularity with many adventurous home chefs. These products are more likely to come from other noted agricultural areas that also grow wine, especially northern California.
While infused products are not difficult to find in specialty shops, they are relatively simple to make at home. For the safest and most delicious results, use the best-quality, most flavorful ingredients available locally. Take special care in washing the organic material in order to avoid bacterial cross-contamination. Although this product is acidic, levels vary widely, and may not automatically kill all micro-organisms.
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 end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory meat dishes, and even with some desserts.
When these products are described as being infused with other flavors, this usually means the addition of herbs such as basil, tarragon, garlic or rosemary. Vintages infused with fruit flavors are gaining in popularity with many adventurous home chefs. These products are more likely to come from other noted agricultural areas that also grow wine, especially northern California.
While infused products are not difficult to find in specialty shops, they are relatively simple to make at home. For the safest and most delicious results, use the best-quality, most flavorful ingredients available locally. Take special care in washing the organic material in order to avoid bacterial cross-contamination. Although this product is acidic, levels vary widely, and may not automatically kill all micro-organisms.
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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