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, 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.
Balsam is not actually an ingredient, but a literal description of the health benefits originally attributed to the product. First manufactured in Italian region known as Emilia Romagna, the mixture is most often derived from a pressed mash called grape must, which contains not only juice, but also skin, stems, and seeds. After a period of processing, it can be aged in wooden casks as long as twenty five years.
The end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory 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.
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.
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.
Balsam is not actually an ingredient, but a literal description of the health benefits originally attributed to the product. First manufactured in Italian region known as Emilia Romagna, the mixture is most often derived from a pressed mash called grape must, which contains not only juice, but also skin, stems, and seeds. After a period of processing, it can be aged in wooden casks as long as twenty five years.
The end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory 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.
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.
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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