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Topic: Balsamic vinegar

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In the News (Thu 21 Mar 19)

  Vinegar - Wikipedia, the free encyclopedia
Vinegar is typically three to five percent by volume acetic acid, and natural vinegars also contain smaller amounts of tartaric acid, citric acid, and others.
Vinegar is commonly used in food preparations, particularly in vinaigrettes, and in the pickling process.
Balsamic vinegar is an aromatic, aged type of vinegar manufactured in Modena, Italy.
en.wikipedia.org /wiki/Vinegar   (1130 words)

 Balsamic vinegar - Wikipedia, the free encyclopedia
Balsamic vinegar is a traditional thick flavoured vinegar commonly used in Italian cuisine.
Balsamic vinegar is a very dark-colored vinegar with a somewhat sweet flavor; in its long-aged forms (at least 10 and even up to 25 years) it is often taken straight or served over strawberries, while the more mass-market vinegar (usually aged 3 years or less) is used in salad dressings and marinades.
Balsamic vinegar is very highly appreciated and valued by chefs and gourmet food lovers.
en.wikipedia.org /wiki/Balsamic_vinegar   (371 words)

 Balsamic Vinegar
The better balsamic vinegars are aged 25 to 50 years (these are not to be poured, but used by the drop).
Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup.
The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old.
whatscookingamerica.net /balsamic.htm   (406 words)

 Balsamic Vinegar
Each 'tradizionale' balsamic vinegar undergoes 90 tests at the consortium, is given a number and is then recorded in a large book.
Last summer in Italy I was handed a bowl of strawberries that had flavoured with balsamic vinegar, and it was a dish that left a lasting impression on me, truly a combination made in heaven.
Balsamic Vinegar from Mazzetti of Modena, 10 year-old.
www.foodandwine.net /wine/wine0073.htm   (523 words)

 Italian balsamic vinegar: its history and usage
The vinegar brings out the flavor of the basil and is the number one ingredient in veal scallopine, which also uses fresh basil as the primary spice.
An artisan presents his barrel of vinegar to the vinegar consortium for the region and the barrel is then tested by five experts.
Vinegar tasting may not sound like a typically appealing adventure, but the sheer witnessing of the artisan as he decants and presents a small amount of the precious nectar in the tiniest of glasses for tasting is a work of art in itself.
njnj.essortment.com /italianbalsamic_rnuq.htm   (899 words)

 Balsamic Vinegar is Italy's Famed Elixir   (Site not responding. Last check: 2007-10-14)
Because there are no U.S. standards of identity for balsamic vinegar, both the imported and domestically produced ones vary widely in their approximation of the real thing (see Balsamic vinegar buying guide).
Balsamic vinegar is always a blend of the new and the old; vintage designation does not apply to balsamic vinegar the way it does to wine.
Italians call young balsamic vinegar with pronounced acidity da insalata -- vinegar to be used with oil as a salad dressing; or for pinzimonio, a vinaigrette used as a dipping sauce for raw vegetables.
www.taunton.com /finecooking/pages/c00038.asp   (1253 words)

 Balsamic Vinegar
It is then once again fermented to balsamic vinegar, with a slow aging process done in oak barrels that concentrates the flavors.
The flavour is intensified over decades, with the vinegar being kept in fine wood barrels, becoming sweet, viscous and very concentrated in flavour.
Balsamic vinegar was almost unknown outside of Italy until the
edinformatics.com /culinaryarts/food_encyclopedia/balsamic_vinegar.htm   (259 words)

 Washington Post Giournal
Balsamic vinegar is the trendy condiment of choice for everything from salad dressings to sauces, However, most Americans would be surprised to learn thoy have lasted the real thing.
Before reaching the pubblic, all au thentic balsamic vinegar have been aged for a minimum of 12 years in a series of small casks made from various wood and evaluated by one of the two consortiums of producers.
We also tasted one traditional balsamic vinegar, which was so clearly superior to the commercial vinegars and so much more expensive ($50 an ounce) that we did not include it in the box.
www.webpro.se /ip/docs/wp_sept.htm   (1681 words)

 2002 Personnel Trainer: Balsamic Vinegar   (Site not responding. Last check: 2007-10-14)
Balsamic is unique among vinegars in that the juice from the grapes never becomes wine, but rather goes from a cooked grape "must" through a singular process that transforms it into a rich, viscous elixir considered to be one of the greatest condiments in the world.
Commercial vinegar is the result of the fermentation of two ingredients, cooked or concentrated "must" made from grapes of the local region and red wine vinegar.
Traditional balsamic vinegar of Modena is verifiably aged, and its quality is strictly enforced and regulated by the consortium.
www.gourmetretailer.com /gourmetretailer/search/search_display.jsp?vnu_content_id=1318293   (983 words)

 Praising Balsamic Vinegar - Information and Sources
Balsamics are a study in balance and contrast.
Balsamic Vinegar is truly in a class apart from other vinegars.
Unlike the sharp tastes we usually associate with vinegar, the balsamics present a rich dark complex of sweetness and intrigue.
www.balsamic.com   (356 words)

 Twenty/20-Year Cherry and Juniper Wood Balsamic Vinegar/Vinegars (Acetaia Leonardi)
Cherry Balsamic: This special, 20 year-old vinegar is aged solely in cherry wood barrels, giving it a wonderfully subtle cherry flavor that lingers on the tongue.
Cherry Balsamic can be used as a syrup on top of berries or ice cream, or as a topping for panna cotta.
This vinegar is aged for a minimum of 20 years exclusively in these barrels, yielding an herbaceous, slightly spicy flavor.
www.farawayfoods.com /woodbalsamics.html   (174 words)

 Balsamic Vinegar by Chef James Ehler
Balsamic means 'like balsam' - and balsam is an aromatic resin - balsamic vinegar simply refers to the fact that it is thick (resin like) and aromatic.
The unique and traditional balsamic vinegar of Modena, Italy (Aceto Balsamico di Modena)is made from the 'must' (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta.
Balsamic vinegars without this designation on the label are usually unaged or aged for six months to a year in stainless steel tanks.
www.hub-uk.com /cooking/tipsbalsamic.htm   (379 words)

 Gourmet Balsamic Vinaigrette recipes with balsamic entrees and dressing recipe. Uses for balsamic vinegar. Vinegar diet ...
When balsamic vinegar is used in the cooking process, it should be added before the dish is removed from the stove so that it has just the right amount of time to flavor the food without losing its entire aroma in the cooking process.
When the dish is to be "dressed" with balsamic vinegar, once the food is on the serving dishes, add the vinegar immediately before serving.
Vinegar kept in a bottle needs no particular care: stopper it adequately (it does not have to be sealed) and keep it away from highly scented items.
www.cruets.com /recipes.asp   (951 words)

 Vinegar, Balsamic Vinegar
Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor.
Raspberry vinegar can be sprinkled on fruit salads, used as a marinade or basting sauce for meats, added to your favorite salad dressing, or used by itself on salads or cooked vegetables.
For salads, the ideal proportion of oil to vinegar is generally thought to be three parts oil to one part vinegar; however, given the range of tastes and strengths of the many oils and vinegars, feel free to adjust these measures as needed.
www.truestarhealth.com /Notes/3646006.html   (990 words)

 Flavor Profiles--Balsamic Vinegar
Made from white Trebbiano grapes, this aromatic vinegar ages to a dark brown with a full-bodied, slightly sweet flavor flavor with a hint of tartness.
Balsamic vinegars range in price from a few dollars to a few hundred dollars per bottle.
Some traditionally produced balsamic vinegars (balsamico tradizionale) are aged for decades and become increasingly concentrated and syrupy over time.
www.cookinglight.com /cooking/flavorprofiles/b.html   (230 words)

 Aged balsamic vinegar   (Site not responding. Last check: 2007-10-14)
Giusti 10 year-aged balsamic vinegar of Modena, Italy is a well-recognized family name in the world of balsamic vinegars.
Guisti-Acteo Balsamico di Modena- 12 year Balsamic Vinegar One of the oldest balsamic vinegar producers in Emiglia-Romagna uses its 400 year old family recipe to make this 12 year old balsamic vinegar.
This aged balsamic is very dark in color and syrupy in texture.
clubsauce.com /products/balsamic_vinegar.shtml   (597 words)

 Gourmet and Kosher Balsamic Vinegar @ www.chefswarehouse.com
True balsamic vinegar is aged a minimum of six years and is traditionally made in Modena, a city in the Emilia-Romagna region of Italy.
Balsamic vinegar "KOSHER" MANICARDI Balsamic vinegar "KOSHER" MANICARDI Balsamic vinegar is the unfermented juice, or "must" of the white Trebbiano grape.
Balsamic vinegar is the unfermented juice, or "must" of the white Trebbiano grape.
www.chefswarehouse.com /balsamic-vinegar.aspx   (679 words)

 Coeur D'Olives - Balsamic Vinegar
This Italian Balsamic Vinegar has been aged for 18 years in wooden barrels and has attained a sweetness that needs no blending with olive oils.
This aged 5-year balsamic from Modena, Italy is delicious as a salad dressing when mixed in a blend using 1 part balsamic to 3 parts Coeur D'Olives™ Extra-Virgin Olive Oil, Mediterranean, Tuscany, Buttery Delight or Garlic Infused.
White Balsamic Vinegar is typically used for a light-colored vinaigrette to blend in with salads and not stand out, as with regular "red" balsamic vinegar.
www.coeurdolives.com /BalsamicVinegar.htm   (338 words)

 balsamic vinegar aceto balsamico modena red gold silver tradizionale modena   (Site not responding. Last check: 2007-10-14)
You can't judge a balsamic by its packaging or price but we guarantee that the 'balsamicos' featured here are 100% genuine and of the highest quality.
Although cheap imitations of 'balsamic vinegar' are produced in many countries, the real thing can ONLY be found in two small provinces in northern Italy: Modena and Reggio.
Making this kind of aceto (the Italian word for vinegar) is very labor intensive and requires special knowledge that has been passed on from generation to generation in the region of Modena.
www.wineday.com /indexBV.html   (750 words)

 Balsamic Vinegar
For hundreds of years, balsamic vinegar was made as hobby and used liberally as a medicine to soothe an upset stomach or headache.
However, many of these balsamic vinegars are produced with sulfite-induced wine and caramel color is added to make up any color loss.
They admit to producing the "mass vinegar" with out hesitation, yet they stress the fact that any vinegar from Modena labeled "Tradizionale" and stamped by the co-op will be the finest balsamic vinegar available.
matcmadison.edu /culinary/Pages/Vinegar.html   (379 words)

 Balsamic vinegar   (Site not responding. Last check: 2007-10-14)
Rice vinegar may be red (sweet and sour) or white (mild) or fl (salty and sweetish) for stir-fried foods, and sushi and sashimi.
Balsamic vinegar is a rich-tasting, dark, smooth, perfumey, almost syrupy textured and deeply flavoured vinegar that can be used to provide extra flavour to roasted vegetables, roasts and even used on strawberries in season to render them heavenly.
Balsamic vinegar was sold in pharmacies in the 15th century and used often as a disinfectant and to heal deep cuts from swords.
www.koolpages.com /hokuspokus/recipe/balsamic.html   (953 words)

 Mariolina's Notebook On Balsamic Vinegar
After one year, the vinegar is transferred to a smaller barrel, for further oxidation, and so it continues yearly.
Also, the yield is approximately 30 gallons of balsamic vinegar from 800 gallons of grape must.
After having said all of this, let us return to the supermarket shelf where a full two-thirds of the brands are "imitation" balsamic vinegars that have nothing in common with Modena, Reggio, or the traditional balsamic vinegar.
cybercucina.com /ccdocs/notebook/balsamic_vinegars.htm?L+...+1013295738   (573 words)

 Balsamic Vinegar
Although called a vinegar, and technically it is, it is nothing like the kind you might splash on your chips or pickle onions with.
Before the balsamic vinegar is bottled it has to undergo a series of blind tests.
Commercial balsamic vinegar (controlled by the Consorzio per la Tutela di Aceto Balsamico di Modena) made from a blend of grape must and wine vinegar, and fermented for an unspecified time is declared as vinegar under Italian law.
www.suite101.com /article.cfm/european_food/23814   (522 words)

 Taylor's Market: A Gourmet Grocery Store- Balsamic Vinegar   (Site not responding. Last check: 2007-10-14)
The vinegar is then aging and refinement is derived from the process of aging in small casks of selected woods.
This Balsamic from the Acetaia-Leonardi is D.O.P. Certified to be aged and produced in the Traditional Methods of Modena.
Balmi balsamic Sauce is ready to use and is extraordinary on grilled meat, roasts and hamburgers.
taylorsmarket.com /balsamic.htm   (787 words)

 Season by Season | Balsamic Vinegar   (Site not responding. Last check: 2007-10-14)
The balsamic vinegar with which most of us are familiar, selling from $3.99 up, is not traditional balsamic vinegar.
Instead, it is decent wine vinegar flavored with herbs and caramel to mimic the flavor of traditional balsamic.
The traditional vinegar differs from all other vinegar in that the grape juice is concentrated by boiling in copper cauldrons before the alcoholic and the vinegar fermentations begin.
www.seasonbyseason.com /pantry/ingredients/balsamic.html   (288 words)

 Chocolate & Zucchini: A Taste of Balsamic Vinegar
I've always been very fond of the taste of balsamic vinegar, but the wildly varying prices of what you find in stores are confusing, so I was delighted for the chance to learn more.
He explained how the producer transfers a fraction of the vinegar from the younger barrels into the older barrels every year, which is why the age of a bottle of vinegar is only an average, being a mix of older and younger vinegars.
Its taste was pretty similar to dark balsamic vinegar, but my tastebuds may have been past their peak of alertness by then.
chocolateandzucchini.com /archives/2004/04/a_taste_of_balsamic_vinegar.php   (1272 words)

 Balsamic Vinegar in Oil & Vinegar at BizRate - Compare Prices and Online Stores
Fig Balsamic Vinegar is made with Balsamic vinegar of Modena and...
The older the balsamic, the greater the depth and richness of...
Villa Manodori Balsamic Vinegar is the labor of Massimo Bottura...
www.bizrate.com /buy/products__att310434--492438,cat_id--16031800.html   (359 words)

 Alimentitalia - Authentic Italian Food - Oil & Vinegar - Aged Balsamic Vinegar of Modena
The older the balsamic, the greater the depth and richness of flavor.
Our balsamic vinegar is made from the juice of Trebbiano and Lambrusco grapes that are grown exclusively in the area around Modena, Italy.
The must from these grapes is cooked slowly and then aged in wooden casks over time to produce a dense sweet and pleasantly acidic Balsamic Vinegar with intense flavor.
www.italianfoods.com /cat3/balsamvinegar.html   (107 words)

 Balsamic Vinegar - traditional balsamic vinegar of Modena - Food Facts
The unique and traditional balsamic vinegar of Modena, Italy is made from the 'must' (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta.
The finished vinegar must be at least 12 years old, and some is aged much longer.
Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels.
www.foodreference.com /html/artbalsamicvinegar.html   (454 words)

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