Which Aged Balsamic Vinegar Do You Use?
- Thread starter tish
- Start date
buccaneer
somebody shut me the fark up.
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..
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..
Teamfour
is One Chatty Farker
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.
http://undertheolivetree.net/store/Traditional-Balsamic-Vinegar-Aged-Up-To-18-Years
http://undertheolivetree.net/store/Traditional-Balsamic-Vinegar-Aged-Up-To-18-Years
tish
Quintessential Chatty Farker
Actually, I'm wanting to find a good one to use on an appetizer of cantaloupe balls and basil leaves wrapped in Proscuitto di Parma. I'm thinking that I'd be looking for a fairly mild-flavored one.
Shadowdog500
is One Chatty Farker
Whatever my wife has on hand. I use it to make bruschetta and that is about it.
Chris
Chris
buccaneer
somebody shut me the fark up.
You are right.
Go for a longer aged one for sure tish, 15 yrs +
Then you can use it on lots of dishes like that, for finished dishes rather than cooking IMExperience
pbj
Full Fledged Farker
I use Modenaceti. It's the best I've found so far, although I am still trying others.
Curly
Curly
Teamfour
is One Chatty Farker
+1. We use the older balsamic for finishing and dips.
jgbmgb
is one Smokin' Farker
We use Colavita. Great flavor!
tish
Quintessential Chatty Farker
What grade are you using? And for what kinds of food are you using it?
pbj
Full Fledged Farker
jgbmgb
is one Smokin' Farker
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.
pbj
Full Fledged Farker
I started using it for sauteed veggies. It's great for sliced summer squash, zuchinni, and sweet onions.
Curly
Curly
tish
Quintessential Chatty Farker
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:
buccaneer
somebody shut me the fark up.
Colavita lost in court again, fraud, I'd stay away from any of their products.
tish
Quintessential Chatty Farker
In what way was their behavior fraudulent, Bucc? Did they misrepresent their ingredients or process? Or was it something more corporate in nature? I'm interested.
buccaneer
somebody shut me the fark up.
Misleading contents and process if I remember right, was in an olive oil thread a few weeks back, a whole lot of companies got sued.
In my view, if a corporation is willing to do the dirty making food products and get caught with one, then they will do it with the others.
I don't buy from them any more.
I also don't hold with users saying "I use it and didn't notice anything, I love it" AFTER scientists have found problems.
It's like saying to the specialist "Well, I don't notice ill effects after using the solarium so Ill keep going"
Knock your self out...:loco: IMO
In my view, if a corporation is willing to do the dirty making food products and get caught with one, then they will do it with the others.
I don't buy from them any more.
I also don't hold with users saying "I use it and didn't notice anything, I love it" AFTER scientists have found problems.
It's like saying to the specialist "Well, I don't notice ill effects after using the solarium so Ill keep going"
Knock your self out...:loco: IMO
Last edited:
captndan
Quintessential Chatty Farker
When you find it at a garage sale you know it's well aged.
