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.
The balsam portion of that name refers to its traditionally ascribed health benefits, and is not an actual ingredient. Originally produced in the Emilia Romagna region of Italy, this flavorful product is derived from a pressed, pre-wine juice mixture called grape must, containing stems, seeds and skin. Like other alcohol-based liquids, it is then aged twelve to twenty-five years in specialized wooden casks.
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.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory meat dishes, and even with some desserts.
Traditional products containing other flavoring ingredients are usually described as being infused. While the most common added flavors are herbal, including basil, garlic, tarragon, or rosemary, fruit-infused products are gaining in popularity with adventurous cooks. These infusions are not necessarily produced in the historic regions of Italy, but may come from the wine country of California.
Fruit flavor-infused products may be bought in specialty stores, but can also be produced at home. The best and safest results begin with the highest quality ingredients, including the fruit or herbs selected for flavoring. The fruit itself needs to be extremely clean to avoid cross contamination with bacteria. Even though the product is acidic, homemade infusions vary greatly in strength, and are not necessarily self-sterilizing.
After it cools, the mixture is usually allowed to rest in a dark corner for a few weeks, and then strained. The result is a unique and delightful product that will give salad dressings and sauces a greater depth of character, while adding a little more sparkle to traditional marinade. When those heirloom tomatoes growing in the back yard reach perfection, a generous sprinkle makes the perfect topping.
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.
The balsam portion of that name refers to its traditionally ascribed health benefits, and is not an actual ingredient. Originally produced in the Emilia Romagna region of Italy, this flavorful product is derived from a pressed, pre-wine juice mixture called grape must, containing stems, seeds and skin. Like other alcohol-based liquids, it is then aged twelve to twenty-five years in specialized wooden casks.
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.
Even when the source is not actually Italian, this tart flavor base is a perfect beginning for that special salad dressing, custom-made dips, specialized marinades, or any sauce that can benefit from a touch of tangy goodness. Although it may cost a bit more, the authentic regional varieties are perfect for drizzling over antipasto made with goat cheese, in savory meat dishes, and even with some desserts.
Traditional products containing other flavoring ingredients are usually described as being infused. While the most common added flavors are herbal, including basil, garlic, tarragon, or rosemary, fruit-infused products are gaining in popularity with adventurous cooks. These infusions are not necessarily produced in the historic regions of Italy, but may come from the wine country of California.
Fruit flavor-infused products may be bought in specialty stores, but can also be produced at home. The best and safest results begin with the highest quality ingredients, including the fruit or herbs selected for flavoring. The fruit itself needs to be extremely clean to avoid cross contamination with bacteria. Even though the product is acidic, homemade infusions vary greatly in strength, and are not necessarily self-sterilizing.
After it cools, the mixture is usually allowed to rest in a dark corner for a few weeks, and then strained. The result is a unique and delightful product that will give salad dressings and sauces a greater depth of character, while adding a little more sparkle to traditional marinade. When those heirloom tomatoes growing in the back yard reach perfection, a generous sprinkle makes the perfect topping.
About the Author:
When you are looking for information about fig balsamic vinegar, pay a visit to our web pages online here today. You can see details at http://www.copperhilloliveoil.com now.
Aucun commentaire:
Enregistrer un commentaire