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Unread 09-16-2012, 06:17 PM   #2
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Join Date: 10-23-10
Location: Sunset City Western Australia
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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..
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