Would like to know the name of a good quality balsamic vinegar?!
Answers:
Best balsamic vinegars have nothing else added to them - only the grapes!.
Lesser ones will add brown sugar or caramel to mimic the sweetness of the better ones!. If a company produces a "traditional" balsamic vinegar, they will also produce a less expensive, but high quality vinegar as well!. This is the same vinegar with the same heritage but not aged as long!. You can have confidence in purchasing these balsamic vinegars!. CHECK YOUR LABELS!
There is a lot of confusion about balsamic vinegar!. On the grocery shelves you will find $3!.00 bottles next to $25!.00 bottles (often the $3!.00 bottles have fancier labels)!. But, buyer beware! Not all balsamic vinegars are what they appear to be!.
True aceto balsamic vinegar comes in 3!.4 ounce bottles and sells from $50!.00 to $500!.00 per bottle!. It must be aged a minimum of 10 year!. The better balsamic vinegars are aged 25 to 50 years (these are not to be poured, but used by the drop)!. Find a good-quality medium priced one to use in your cooking!.
The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci, as part of the Renaissance, also provides a culinary artistry that offers incomparable quality and taste - the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena!. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy!. The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift!. In the Middle Ages, it was used as a disinfectant!. It also had a reputation as a miracle cure, good for everything from sore throats to labor pains!.
Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup!. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%!. The resulting "must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification!. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods!. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash!. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old!.
this website has some good Balsamic Vinegar
http://chefshop!.com/items!.asp!?Cc=BALSAMI!.!.!.Www@FoodAQ@Com
Lesser ones will add brown sugar or caramel to mimic the sweetness of the better ones!. If a company produces a "traditional" balsamic vinegar, they will also produce a less expensive, but high quality vinegar as well!. This is the same vinegar with the same heritage but not aged as long!. You can have confidence in purchasing these balsamic vinegars!. CHECK YOUR LABELS!
There is a lot of confusion about balsamic vinegar!. On the grocery shelves you will find $3!.00 bottles next to $25!.00 bottles (often the $3!.00 bottles have fancier labels)!. But, buyer beware! Not all balsamic vinegars are what they appear to be!.
True aceto balsamic vinegar comes in 3!.4 ounce bottles and sells from $50!.00 to $500!.00 per bottle!. It must be aged a minimum of 10 year!. The better balsamic vinegars are aged 25 to 50 years (these are not to be poured, but used by the drop)!. Find a good-quality medium priced one to use in your cooking!.
The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci, as part of the Renaissance, also provides a culinary artistry that offers incomparable quality and taste - the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena!. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy!. The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift!. In the Middle Ages, it was used as a disinfectant!. It also had a reputation as a miracle cure, good for everything from sore throats to labor pains!.
Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup!. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%!. The resulting "must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification!. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods!. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash!. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old!.
this website has some good Balsamic Vinegar
http://chefshop!.com/items!.asp!?Cc=BALSAMI!.!.!.Www@FoodAQ@Com
A good balsamic vinegar should be smooth enough to drink like a cordial!.
The most common one I see at my local grocer is Monari Federzoni, and they're been in business since 1912!. Like liquor, there are varieties: green label, black label and everything in between!.
http://www!.monarifederzoni!.it/pages/inde!.!.!.
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The most common one I see at my local grocer is Monari Federzoni, and they're been in business since 1912!. Like liquor, there are varieties: green label, black label and everything in between!.
http://www!.monarifederzoni!.it/pages/inde!.!.!.
Www@FoodAQ@Com
those aged in wooden barrels are typically good quality So many brands to choose from, but you'll notice that they're quite a bit more expensive!. The reason is that they're very sweet and very viscous (thick)!. A good one will last you a while because you won't have to use as much!. I've heard people using good quality balsamic on ice cream!. That's nuts!.Www@FoodAQ@Com
i call mine albert
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