Which Aged Balsamic Vinegar Do You Use?

[tish]

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?

[buccaneer]

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..

[Teamfour]

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/T...Up-To-18-Years

[tish]

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]

Whatever my wife has on hand. I use it to make bruschetta and that is about it.

Chris

[buccaneer]

Originally Posted by tish

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.

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]

I use Modenaceti. It's the best I've found so far, although I am still trying others.
Curly

[Teamfour]

Originally Posted by buccaneer

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

+1. We use the older balsamic for finishing and dips.

[jgbmgb]

We use Colavita. Great flavor!

[tish]

Originally Posted by pbj

I use Modenaceti. It's the best I've found so far, although I am still trying others.
Curly

Is it a tradizionale, or condimento grade? I'm assuming by the name, it's made in Modena.

[tish]

Originally Posted by jgbmgb

We use Colavita. Great flavor!

What grade are you using? And for what kinds of food are you using it?

[pbj]

http://sourceatlantique.com/brand/modenaceti

[jgbmgb]

Originally Posted by tish

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.

[pbj]

I started using it for sauteed veggies. It's great for sliced summer squash, zuchinni, and sweet onions.
Curly

[tish]

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!