There are an astonishing number of vinegars for the aspiring gourmet to sample, from mild to assertively acidic. Most shoppers recognize the common cider varieties found on supermarket shelves, but this multi-talented liquid is also made from rice, wine, beer, malt, or any other material with enough sugar to ferment. Fig balsamic vinegar is a marriage of traditional, regional flavors and 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.
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.
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.
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.
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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