There is a huge variety of vinegars available to the budding gourmet, ranging from very mild, to bold and assertive. Shoppers are familiar with the everyday clear cider varieties commonly found on grocery store shelves, but this tart liquid can also be created from wine, rice, malt, beer, or literally any substance containing sugar. Fig balsamic vinegar marries specific regional flavors with subtle hints of fruit.
For the literal-minded, the sour substance is the result of acetic fermentation of a liquid that contains alcohol. Production goes one step beyond the initial fermentation, and turns the alcohol to acid. This event is not haphazard or casual, but is a time-honored artisanal process that requires the same patience, skill and precise timing as fine wine production.
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 end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
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.
When these products are described as being infused with other flavors, this usually means the addition of herbs such as basil, tarragon, garlic or rosemary. Vintages infused with fruit flavors are gaining in popularity with many adventurous home chefs. These products are more likely to come from other noted agricultural areas that also grow wine, especially northern California.
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, the sour substance is the result of acetic fermentation of a liquid that contains alcohol. Production goes one step beyond the initial fermentation, and turns the alcohol to acid. This event is not haphazard or casual, but is a time-honored artisanal process that requires the same patience, skill and precise timing as fine wine production.
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 end result is a complex and aromatic mixture of acids and sugars. While large-scale production cannot duplicate the subtleties of the original and somewhat expensive product, there are definitely acceptable substitutes. Far from simply being a sort of tangy but watery salad dressing, this concoction is a thick substance more resembling syrup, bursting with layers of flavor highlighted during the aging cycle.
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.
When these products are described as being infused with other flavors, this usually means the addition of herbs such as basil, tarragon, garlic or rosemary. Vintages infused with fruit flavors are gaining in popularity with many adventurous home chefs. These products are more likely to come from other noted agricultural areas that also grow wine, especially northern California.
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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