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How might I use Balsamic vinegar in my cooking?
Answer
Dear Julian
Balsamic vinegar is a very mellow, thick brown vinegar from Modena in northern Italy. It is made from grape juice, generally from the Trebbiano variety, which is boiled down to a thick consistency before a long period of fermentation. It is aged over years in chestnut or oak barrels and further evaporates and concentrates to a delicious richness. In future, look for the word "tradizionale" on the label to avoid a cheap and rather thin version.
You should regard Balsamic vinegar as a condiment or seasoning:
It can be sprinkled sparingly over grilled foods, such as steaks and it is also good over roasted vegetables. Cooked fish, lobster and mussels may also be seasoned in this way before serving.
Another popular use is in cutting through seemingly over-rich sauces as you adjust their seasoning before serving; add it at the last minute and on no account let the sauce boil after this as the aromatics would then be driven off.
Balsamic vinegar has a natural affinity with tomatoes and works well with freshly sliced Mediterranean beef tomatoes in a salad and is also excellent over grilled tomatoes and as a last minute addition to tomato-based sauces.
Also try using as a replacement for, or in combination with, red wine vinegar. I quite often use it on its own as a quick light salad dressing.
Surprisingly it can also set off certain fruits - try lightly sprinkling some over freshly hulled and halved strawberries and allow to macerate with just the lightest dusting of caster sugar, at room temperature for a hour before serving.
Enjoy!
Best Wishes
Richard Maggs
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