Register
Lost password?
free hit counter
  • User Login Pane
    User:
    Password:
       Keep me logged in.
  • Latest articles
    The Benefits (And Drawbacks) Of Buying Designer Kitchenware Products
    If you are in the market for kitchenware, you may be considering making the purchase of designer kitchenware products

    The Almighty Beer-Can Chicken
    A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken.

    Szechwan Cuisine
    The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory,

    How to cook a turkey
    Some people believe they don't like turkey because they're thinking of an overcooked bird.

    How To Cook A Tender Juicy Steak
    You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

  • Statistics
    • Active Links: 816
    • Pending Links: 49885
    • Todays Links: 10
    • Active Articles: 47
    • Pending Articles: 12
    • Todays Articles: 0
    • Total Categories: 18
    • Sub Categories: 3515

Shveaa DirectoryArticle Details

Traditional Balsamic Vinegar For Oil And Vinegar Recipes And Gifts

Date Added: September 04, 2015 09:55:43 AM
Author: IT Synergy
Category: Home

A bottle of balsamic vinegar was a gift  - cadou, promotii - given by Marquess Bonifacio, Sir of the Canossa castle to the Emperor Enrico III of Franconia. It was famous as an effective disinfectant during the Middle Ages. It was also used for medicinal purposes and known as a miracle cure for variety of problems ranging from sore throats to labor pains. Giving balsamic vinegar as a gift has continued through the centuries. Even today, it is in vogue to give gourmet balsamic vinegar as a housewarming gift -  cadou, promotii -
Today, the production process of balsamic vinegar is complex and has been perfected over years of research and scientific improvement. The ‘must’ (unfermented juice) of grapes is used. The Trebbiano variety is used for red and Spergola is for white sauvignon. This ‘must’ is cooked slowly in copper vessels over an open direct flame. It is cooked  - electrocasnice - till the content is reduced to half resulting in a thick fruity syrup. ‘Mother’ of vinegar is sometimes added at this point. It is a slimy substance comprising of yeast and bacteria that forms over the vinegar surface. Alternatively, older aged balsamic vinegar is also added. This assists the acetification process.
The liquid is put into wooden barrels for aging. The varieties of wood permitted to be used in casks are chestnut, oak, cherry, mulberry, ash, juniper and acacia. The barrels are changed periodically so that the vinegar imbibes the flavors of the different woods into its own. In Italy, balsamic vinegar is aged for a minimum period of 12 years, to acquire the label of ‘balsamic vinegar’. When choosing a balsamic vinegar to give as a gourmet gift - cadou, promotii -, it is important to know the quality of the vinegar. A 12 year aged vinegar is labeled as ‘Traditional’ and those that have been aged for over 25 years are called Extra Vecchio. The quality is decided by a consortium governing body similar to those that label French and Italian wines. The balsamic vinegars that are available off-the-shelf without labels have usually been aged between 6 months and 1 year in stainless steel tanks. They may also have been aged in wooden casks for a period of 2 to 12 years. Numerous vinegars on the market that are not labeled ‘Traditionale” are mixtures of vinegar, syrup and other additives and are not true balsamic according to Italian requirements. Many of these type vinegars appear in nominal gift baskets.
Preparation time : 15 minutes Servings : 10
Ingredients: 
2 cups extra virgin olive oil
2 cloves of fresh Garlic, crushed
Ľ cup aged balsamic vinegar
˝ cup white wine vinegar
Ľ cup chopped fresh thyme leaves
Ľ cup chopped fresh basil
Ľ cup fresh chives, finely chopped
Ľ cup fresh tarragon, chopped
Ľ cup fresh oregano, chopped
Method: 
Combine the olive oil and both types of vinegar in a wide bowl and mix well. Peel and crush garlic cloves, spoon into mixture. Add the remaining ingredients and blend or whisk well. You can use a food processor to blend. Put aside in refrigerator - electrocasnice - , and let sit overnight for six hours. Serve as a vinaigrette dressing over spring salad greens or fresh sliced tomatoes.
 
 
http://e-redus.ro/
 
 
  • Latest Articles

    The Benefits (And Drawbacks) Of Buying Designer Kitchenware Products

    If you are in the market for kitchenware, you may be considering making the purchase of designer kitchenware products

    [Read more]

    The Almighty Beer-Can Chicken

    A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken.

    [Read more]

    Szechwan Cuisine

    The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory,

    [Read more]

    How to cook a turkey

    Some people believe they don't like turkey because they're thinking of an overcooked bird.

    [Read more]

    How To Cook A Tender Juicy Steak

    You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

    [Read more]

  •