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.
For the literal-minded, the sour substance is the result of acetic fermentation of a liquid that contains alcohol. Production goes one step beyond the initial fermentation, and turns the alcohol to acid. This event is not haphazard or casual, but is a time-honored artisanal process that requires the same patience, skill and precise timing as fine wine production.
The balsam portion of that name refers to its traditionally ascribed health benefits, and is not an actual ingredient. Originally produced in the Emilia Romagna region of Italy, this flavorful product is derived from a pressed, pre-wine juice mixture called grape must, containing stems, seeds and skin. Like other alcohol-based liquids, it is then aged twelve to twenty-five years in specialized wooden casks.
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.
After it cools, the mixture is usually allowed to rest in a dark corner for a few weeks, and then strained. The result is a unique and delightful product that will give salad dressings and sauces a greater depth of character, while adding a little more sparkle to traditional marinade. When those heirloom tomatoes growing in the back yard reach perfection, a generous sprinkle makes the perfect topping.
For the literal-minded, the sour substance is the result of acetic fermentation of a liquid that contains alcohol. Production goes one step beyond the initial fermentation, and turns the alcohol to acid. This event is not haphazard or casual, but is a time-honored artisanal process that requires the same patience, skill and precise timing as fine wine production.
The balsam portion of that name refers to its traditionally ascribed health benefits, and is not an actual ingredient. Originally produced in the Emilia Romagna region of Italy, this flavorful product is derived from a pressed, pre-wine juice mixture called grape must, containing stems, seeds and skin. Like other alcohol-based liquids, it is then aged twelve to twenty-five years in specialized wooden casks.
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.
After it cools, the mixture is usually allowed to rest in a dark corner for a few weeks, and then strained. The result is a unique and delightful product that will give salad dressings and sauces a greater depth of character, while adding a little more sparkle to traditional marinade. When those heirloom tomatoes growing in the back yard reach perfection, a generous sprinkle makes the perfect topping.
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