Can anyone who uses an aged balsamic vinegar that they like give me a recommendation? What brand do you use? On what kinds of foods do you use it?
09-16-2012 07:17 PM
Don't know technical info about Balsamic but I know it is the fad ingredient.
I came to the conclusion ages ago that the more expensive aged longer(15 years) I only used on fisished fish dishes or French and European mild dishes, it was not strong enough to do much else with.
Now I but one 4 year aged which I use to make vinaigrettes and dressings and a 10 year aged one to use on finished dishes and that seems to work well for me.
Happy to learn more so if anyone has more info...
YMMV because I do a lot of strongly spiced cooking too..
09-16-2012 07:21 PM
Tish, we use an 18 year old balsamic from a local store called Under the Olive Tree. We use it with a spice blend they sell to drizzle on steak after it is cooked. You can order it from their website.
What grade are you using? And for what kinds of food are you using it?
Don't know the grade. Gold label made in Italy. Back of bottle says this particular one has twice the grape must as in standard basalmics. We use it in lots of things from basalmic-brown sugar reductions on some fruit, to marinades for meat, to just olive oil, basalmic, italian herbs for a dip for french bread.
09-16-2012 08:07 PM
I started using it for sauteed veggies. It's great for sliced summer squash, zuchinni, and sweet onions.
09-16-2012 08:17 PM
I've always used balsamic for cooking, and for finishing. But I never really knew that much about it. I've been trying to educate myself, and never knew that there were all these different grades, and uses for each one. Just found out tonight that consortium-sealed Tradizionale balsamic vinegar 100 ml bottles can cost between US$150 and $400 each. I don't think my palate is that sophisticated! :shocked: