Whether crisp lettuce, Parmesan cheese or fine fruit - may not be missing for that extra touch of balsamic vinegar!
B is few years ago, has played vinegar in our homes only a minor role. But then came the mild balsamic vinegar from Italy to his incomparable triumph by international cuisines.
What is balsamic vinegar anyway?
12th century the Duke of Canossa a guest serve a balsamic vinegar-court. The guest was impressed: "This is not vinegar, this is a beneficial medicine. "Balsam indicated.
Such was born the name. Originally balsamic vinegar comes from Modena in the region and is characterized by its fruity flavor and mild in his dark brown color. It is the must produced the (weißen!) late read Trebbiano grapes and concentrated by boiling, so that only 30-70% remaining.
This syrup is filtered, then added a quantity of at least ten years old balsamic vinegar and fresh wine. Now you can begin the fermentation process - then the vinegar stored over several months in different wood barrels.
This maturation process takes at least twelve years, the vinegar is more viscous (And expensive), the older it is.
Different qualities erleichern the correct store. So many good manufacturers have introduced the "leaves system", which ranges from 1 -4 leaves. It characterizes the 1 sheet cheap, simple quality. The more leaves the label of the bottle has, the quality is the contents of the bottle (Tip: In a spray bottle it can be use sparingly). The finest fruit among the Italians is the "traditional balsamic vinegar". For him, there is a purity law, it may not chemicals or natural substances are added.
This has its price: From the "Vinegar" loss of 100 ml in the trade about 500 €.
Poor quality Meanwhile, there are also Aceto Balsamico for little money at discount stores.
This shows the problem - the name "Aceto Balsamico" is not protected, so under that name may also industrially produced vinegars in an expedited procedure to be sold. This, usually with a brown sugar color and aroma and flavor additives offset products have to do with a genuine Aceto Balsamico little.
What used balsamic vinegar?
The simple to moderately good balsamic is preferably used:
- for salad dressings
- for raw and cooked vegetables with olive oil, salt and pepper
- to flavor sauces, egg dishes, omelettes, grilled fish and meat
- to refine dark meat sauces, poultry and wild duck
The noblest variety used
· on Parmesankäsestückchen
· sauces for meat noble
• For fresh strawberries and desserts.
Source: Lisa Cooking & Baking No 8 / 2007
my love to all readers
0 comments:
Post a Comment