In reply to A newbie all over again! by Annec
In reply to A newbie all over again! by Annec
Does it keep at all?
In reply to A newbie all over again! by Annec
Hi Rachel,
In one of my cookbooks the author suggests that whenever you use Balsamic vinegar you reduce it as described above, then stir in a tablespoon of unreduced balsamic. According to her this then imitates the consistency and nearly the taste of the higher quality Balsamic Vinegars. Apparently it also keeps well so guess if you put it in an airtight non-reactive container in a cool place it will keep.
In reply to A newbie all over again! by Annec
I've been greatly surprised about the popularity of the balsamic vinegar in the world. I was born and live in Modena and I always considered the production of the balsamic an old tradition of this land.
Imagine my surprise when for the first time, at the restaurant, for dessert, I've been served with strawsberries and the balsamic vinegar.... the funny thing is that I was in Malaysia!
Anyway, I'm writing just to remark the meaning of a simple word that makes the difference: "traditional".
The balsamic winegar (aceto balsamico di Modena) that can be found in the markets, black colored , quite liquid, with different prices but still not expensive, is just industrial vinegar. It takes the black color and the taste from additives and colorants. Rarely it passes any month in the barrels before entering the bottle. Its taste is quite similar to the normal vinegar.
The traditional balsamic vinegar (aceto balsamico tradizionale di Modena) is never industrial-made. It must be produced in a particular area around Modena, with particular type of grapes.
It must stay in barrels for a minimum of 12 years. If on the label is printed "extra-vecchio" (very-old), it means it passed more than 25 years in the barrels.
The black color is due to the process of seasoning. Nothing can be added during the years except for the bacterial matter responsible of the maturation.
The price isn't even comparable with the balsamic winegar. Neither the taste.
The difference (little but significative) is just the word "traditional" !
It' best companion is the Parmigiano Reggiano cheese, better the seasoned one.
Buon appetito!
Paolino
In reply to A newbie all over again! by Annec
I've used this as a desert dressing on a couple of occasions now and it is a HUGE hit with english and italian friends alike - no-one can quite believe that the vinegar that goes into the pan can come out as the syrup it does. I encourage everyone to try it - so long as you have about 30 mins to spare to stand over it! The delicious smell whilst it is cooking is another huge bonus.
In reply to A newbie all over again! by Annec
[QUOTE=rachel]I've used this as a desert dressing on a couple of occasions now and it is a HUGE hit with english and italian friends alike - no-one can quite believe that the vinegar that goes into the pan can come out as the syrup it does. I encourage everyone to try it - so long as you have about 30 mins to spare to stand over it! The delicious smell whilst it is cooking is another huge bonus.[/QUOTE]
The smell is the only thing that frightened me off trying it.
One of my former housemates believed that the best way to get burnt food out of pans was to boil vinegar in them. A house reeking of boiled malt vinegar is something I never ever ever want to have to relive.
[QUOTE=loveSicily]Hi sandra,
I've never seen balsamic syrup in a supermarket but there is plenty of balsamic vinegar and you can do the syrup at home with it. For a 1/4 cup of balsamic syrup you need about 3 cups of balsamic vinegar. Place in a saucepan, bring to a boil and allow to simmer. Keep checking it and the thicker it becomes the more you will need to reduce the heat to avoid scorching it. Once it coats the back of a spoon (in the desired "syrupy" consistency) you are done! Drizzle over icecream, strawberries, figs, parmesan, apples...[/QUOTE]
Now this sounds heavenly!
I have heard that you can get chocolate with a balsamic centre in parts of Italy as well?