There is a huge variety of vinegars available to the budding gourmet, ranging from very mild, to bold and assertive. Shoppers are familiar with the everyday clear cider varieties commonly found on grocery store shelves, but this tart liquid can also be created from wine, rice, malt, beer, or literally any substance containing sugar. Fig balsamic vinegar marries specific regional flavors with subtle hints of fruit.
For the literal minded, this product is the sour result of the acetic fermentation of alcohol-containing liquids. Rather than being used as a beverage, the production process allows micro-organisms the chance to go a step further, turning the drinkable alcohol into an acid. This event is not haphazard or casual, but rather a traditional, time-honored process requiring the same diligence as wine-making.
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.
Other regional sources may not be Italian, but are a little more affordable. Used primarily to enhance dips, salad dressings, marinades or other sauces that need a bit of tart intrigue, these add an unmistakable touch to many fresh dishes. The highest quality batches are perfect for drizzling over goat cheese or other antipasto ingredients, or in sauces that complement meat recipes.
Infusion is a term often used to describe the addition of other flavors. Traditional infusions may be herbal, including such staples as basil, garlic, rosemary, or tarragon. Today, the use of fruit-infused variants are rapidly gaining favor with adventurous cooks, who pair traditional usages with ethnic or regional flavors. Many come from the same regions of California famous for wine.
Fruit flavor-infused products may be bought in specialty stores, but can also be produced at home. The best and safest results begin with the highest quality ingredients, including the fruit or herbs selected for flavoring. The fruit itself needs to be extremely clean to avoid cross contamination with bacteria. Even though the product is acidic, homemade infusions vary greatly in strength, and are not necessarily self-sterilizing.
Once processed, the bottle is allowed some shelf time for three or four weeks, then strained. The addition of figs is an unusual taste experience, and the mixture adds a subtle organic character that will always enhance salad dressings and other sauces, or bring a new flavor to that special marinade. In summer, nothing tastes better on sliced heirloom tomatoes fresh from the garden.
For the literal minded, this product is the sour result of the acetic fermentation of alcohol-containing liquids. Rather than being used as a beverage, the production process allows micro-organisms the chance to go a step further, turning the drinkable alcohol into an acid. This event is not haphazard or casual, but rather a traditional, time-honored process requiring the same diligence as wine-making.
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.
Other regional sources may not be Italian, but are a little more affordable. Used primarily to enhance dips, salad dressings, marinades or other sauces that need a bit of tart intrigue, these add an unmistakable touch to many fresh dishes. The highest quality batches are perfect for drizzling over goat cheese or other antipasto ingredients, or in sauces that complement meat recipes.
Infusion is a term often used to describe the addition of other flavors. Traditional infusions may be herbal, including such staples as basil, garlic, rosemary, or tarragon. Today, the use of fruit-infused variants are rapidly gaining favor with adventurous cooks, who pair traditional usages with ethnic or regional flavors. Many come from the same regions of California famous for wine.
Fruit flavor-infused products may be bought in specialty stores, but can also be produced at home. The best and safest results begin with the highest quality ingredients, including the fruit or herbs selected for flavoring. The fruit itself needs to be extremely clean to avoid cross contamination with bacteria. Even though the product is acidic, homemade infusions vary greatly in strength, and are not necessarily self-sterilizing.
Once processed, the bottle is allowed some shelf time for three or four weeks, then strained. The addition of figs is an unusual taste experience, and the mixture adds a subtle organic character that will always enhance salad dressings and other sauces, or bring a new flavor to that special marinade. In summer, nothing tastes better on sliced heirloom tomatoes fresh from the garden.
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