balsamic vinegar?

[Cheesefood]

Anyone know how to make it?

 

[Erbium:YAG]

Why not just go to the store and buy it?

 

[magno]

Why not just go to the store and buy it?

Thats exactly what most of the drinking population would say to us about the beer that we brew.

Sorry Cheese, I dont know how to make it either though.

- magno

EDIT:

from http://homecooking.about.com/od/howtocookwithcondiments/a/whatisbalsamic.htm

Although it is considered a wine vinegar, it is not a wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine.

Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar "mother," and begins the aging process. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor.

 

[Sean]

And the best come from Modena Italy, and can go for $50 or more for an ounce.

 

[Sir Humpsalot]

I don't understand fancy vinegar. I don't get it.

Anybody care to explain it to me?

 

[bigchilla77]

Just as we like to brew with the best ingredients, some people like to cook with the best ingredients. There has to be a market for the really expensive stuff or no one would buy it.

 

[Sir Humpsalot]

Just as we like to brew with the best ingredients, some people like to cook with the best ingredients. There has to be a market for the really expensive stuff or no one would buy it.

Expensive beer or wine, I understand- because you drink it.

Expensive garlic, chicken, beet, etc, I understand because it is a principle flavor. But who the heck uses vinegar as a predominant flavor in cooking? Or, more to the point, what do you make that demands the flavor of vinegar? It just doesn't strike me as an appealing flavor.

What am I missing?

 

[Vermicous]

A lightly seared tuna steak drizzled with an aged balsamic vinegar. Tasty, tasty.

 

[Sir Humpsalot]

Tuna is the hot dog of sea food. I can't stand it.

 

[Cheesefood]

I don't understand fancy vinegar. I don't get it.

Anybody care to explain it to me?

Get your grill fired up and throw a red and yellow pepper on there. Don't cut them up, just put 'em on there whole. When the skin just starts to get grill marks, take them off. Cut them into 1" squares and drizzle some expensive balsamic vinegar and a little fresh ground pepper on there. Toss it around.

Deeeee-lish. Even better the next day.

 

[Baron von BeeGee]

Balsamic vinegar makes an incredible flavor in dressings/sauces. Mixed with olive oil for a vinagrette, drizzled on sauteed ravioli with parmi-reggi, reduced with some port and drizzled on a filet, etc etc etc

One ingredient that is always in our pantry (though we buy the 'normal' cheaper stuff).

 

[Cheesefood]

Balsamic vinegar makes an incredible flavor in dressings/sauces. Mixed with olive oil for a vinagrette, drizzled on sauteed ravioli with parmi-reggi, reduced with some port and drizzled on a filet, etc etc etc

One ingredient that is always in our pantry (though we buy the 'normal' cheaper stuff).

SWMBO won an expensive bottle from work and it's fantastic. Way better than the store-brand crap I usually buy.

 

[Baron von BeeGee]

SWMBO won an expensive bottle from work and it's fantastic. Way better than the store-brand crap I usually buy.

I don't doubt that...I'd love to try some, just can't justify it. We did buy some white truffle oil for a v-day dinner we cooked and that stuff was killer on a steak with a mushroom ragout. $12/bottle but you use like 1/8tsp per plate and get full effect.

 

[Sir Humpsalot]

Get your grill fired up and throw a red and yellow pepper on there. Don't cut them up, just put 'em on there whole. When the skin just starts to get grill marks, take them off. Cut them into 1" squares and drizzle some expensive balsamic vinegar and a little fresh ground pepper on there. Toss it around.

Deeeee-lish. Even better the next day.

You're on! That will highlight the flavor and give me an idea of what I'm cooking with. That's a simple recipe. I'll give that a try!

Now, should I use white peppercorns, pink, green, or black?

 

[Erbium:YAG]

Expensive beer or wine, I understand- because you drink it.

Expensive garlic, chicken, beet, etc, I understand because it is a principle flavor. But who the heck uses vinegar as a predominant flavor in cooking? Or, more to the point, what do you make that demands the flavor of vinegar? It just doesn't strike me as an appealing flavor.

What am I missing?

Your typical food store variety balsamic vinegar is all the same; but if you've ever had a balsamic vinegar that's been aged for fifty years, it's a whole different story. My SWMBO's aunt and uncle make several trips a year to their apartment in Venice, and they sometimes bring back aged balsamic vinegars. After a while, they actually take on a bit of sweetness. These aren't mere vinegar anymore.

If you like to go to good restaraunts, you might be surprised how many dishes you enjoy might actually be flavored with vinegar. Just because it's vinegar, doesn't mean it has to be added in quantities that'll make your mouth pucker; but if it's omitted, it'll definitely change the flavor.

 

[Dude]

Tuna is the hot dog of sea food. I can't stand it.

LOL.

Now if you had said salmon, I'd agree. I actually like a nice bowl of raw tuna and rice. Gotta be in the right mood though.

 

[Short Drive]

Try balsamic drizzled over fresh strawberries. Heaven.

al

 

[Sean]

For anyone who is up for it. Take a bottle of inexpensive balsamic, and reduce it on the stove until you get a nice syrup. Don't let it get too thick or it will get bitter.

As it is thicker, it is sweeter, and it sticks nicely to the food. Throw a bay leaf or some fresh thyme in there. very nice, and just a couple of drops is all you need.

 

[Pumbaa]

Tuna is the hot dog of sea food. I can't stand it.

whats up with the dis'ing of hotdogs?

 

[Reverend JC]

Tuna is the hot dog of sea food. I can't stand it.

WHAT!?!?!?!

Oh toot, i am sorry bro. There are few things better than a mildly hopped ale and a 2" thick tuna steak seared on the outside and raw in the center with a dollop of pesto and a dash of balsamic........................................:rockin:

 

[Cheesefood]

whats up with the dis'ing of hotdogs?

If you've ever had a GOOD kosher hot dog (no filler, all killer beef), you'd take his tuna statement as a compliment towards tuna.

True sashimi grade tuna is one of my all time favorite meats.

Get a good steak and marinate it in soy sauce with some fresh garlic, ginger and red pepper flakes. Put it on the grill for about 2 minutes on each side. Serve immediately. Wow.

 

[Glibbidy]

I don't understand fancy vinegar. I don't get it.

Anybody care to explain it to me?

Simply put not unlike other goods that may be somewhat expensive, you usually pay for what you get.