To the novice gourmet, choosing from an astounding variety of vinegar-based flavorings can be daunting. Ranging from the extremely assertive to the mildest, there are far more choices available today than the familiar, traditional cider product carried by supermarkets. This tangy condiment can be made from rice, beer, malt, wine, or from any substance that will ferment. Fig balsamic vinegar adds a subtle undercurrent of fruit to traditional flavorings.
For the literal minded, this product is the sour result of the acetic fermentation of alcohol-containing liquids. Rather than being used as a beverage, the production process allows micro-organisms the chance to go a step further, turning the drinkable alcohol into an acid. This event is not haphazard or casual, but rather a traditional, time-honored process requiring the same diligence as wine-making.
Balsam is not actually an ingredient, but a literal description of the health benefits originally attributed to the product. First manufactured in Italian region known as Emilia Romagna, the mixture is most often derived from a pressed mash called grape must, which contains not only juice, but also skin, stems, and seeds. After a period of processing, it can be aged in wooden casks as long as twenty five years.
The original product is unique to Italy. As is the case with other fermented foods, duplicating the exact recipe on a profitable scale for mass production is difficult, if not impossible. There are totally acceptable substitutes, but there is no mistaking the original. The genuine product does not resemble the familiar but watery salad dressing, but rather a syrup bursting with subtle flavors.
Other regional sources may not be Italian, but are a little more affordable. Used primarily to enhance dips, salad dressings, marinades or other sauces that need a bit of tart intrigue, these add an unmistakable touch to many fresh dishes. The highest quality batches are perfect for drizzling over goat cheese or other antipasto ingredients, or in sauces that complement meat recipes.
Infusion is a term often used to describe the addition of other flavors. Traditional infusions may be herbal, including such staples as basil, garlic, rosemary, or tarragon. Today, the use of fruit-infused variants are rapidly gaining favor with adventurous cooks, who pair traditional usages with ethnic or regional flavors. Many come from the same regions of California famous for wine.
While infused products are not difficult to find in specialty shops, they are relatively simple to make at home. For the safest and most delicious results, use the best-quality, most flavorful ingredients available locally. Take special care in washing the organic material in order to avoid bacterial cross-contamination. Although this product is acidic, levels vary widely, and may not automatically kill all micro-organisms.
Once processed, the bottle is allowed some shelf time for three or four weeks, then strained. The addition of figs is an unusual taste experience, and the mixture adds a subtle organic character that will always enhance salad dressings and other sauces, or bring a new flavor to that special marinade. In summer, nothing tastes better on sliced heirloom tomatoes fresh from the garden.
For the literal minded, this product is the sour result of the acetic fermentation of alcohol-containing liquids. Rather than being used as a beverage, the production process allows micro-organisms the chance to go a step further, turning the drinkable alcohol into an acid. This event is not haphazard or casual, but rather a traditional, time-honored process requiring the same diligence as wine-making.
Balsam is not actually an ingredient, but a literal description of the health benefits originally attributed to the product. First manufactured in Italian region known as Emilia Romagna, the mixture is most often derived from a pressed mash called grape must, which contains not only juice, but also skin, stems, and seeds. After a period of processing, it can be aged in wooden casks as long as twenty five years.
The original product is unique to Italy. As is the case with other fermented foods, duplicating the exact recipe on a profitable scale for mass production is difficult, if not impossible. There are totally acceptable substitutes, but there is no mistaking the original. The genuine product does not resemble the familiar but watery salad dressing, but rather a syrup bursting with subtle flavors.
Other regional sources may not be Italian, but are a little more affordable. Used primarily to enhance dips, salad dressings, marinades or other sauces that need a bit of tart intrigue, these add an unmistakable touch to many fresh dishes. The highest quality batches are perfect for drizzling over goat cheese or other antipasto ingredients, or in sauces that complement meat recipes.
Infusion is a term often used to describe the addition of other flavors. Traditional infusions may be herbal, including such staples as basil, garlic, rosemary, or tarragon. Today, the use of fruit-infused variants are rapidly gaining favor with adventurous cooks, who pair traditional usages with ethnic or regional flavors. Many come from the same regions of California famous for wine.
While infused products are not difficult to find in specialty shops, they are relatively simple to make at home. For the safest and most delicious results, use the best-quality, most flavorful ingredients available locally. Take special care in washing the organic material in order to avoid bacterial cross-contamination. Although this product is acidic, levels vary widely, and may not automatically kill all micro-organisms.
Once processed, the bottle is allowed some shelf time for three or four weeks, then strained. The addition of figs is an unusual taste experience, and the mixture adds a subtle organic character that will always enhance salad dressings and other sauces, or bring a new flavor to that special marinade. In summer, nothing tastes better on sliced heirloom tomatoes fresh from the garden.
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