Fig Balsamic Vinegar Adds A New Flavor Dimension
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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 word balsamic does not actually refer to an ingredient, but instead to the health benefits originally attributed to this product. Production first began in the Italian region of Emilia Romagna, using a mixture known as grape must, a sort of mash that contains skins, seeds and even stems. After the micro-organisms work their magic, the liquid is aged in wooden casks up to 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.
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.
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.
The word balsamic does not actually refer to an ingredient, but instead to the health benefits originally attributed to this product. Production first began in the Italian region of Emilia Romagna, using a mixture known as grape must, a sort of mash that contains skins, seeds and even stems. After the micro-organisms work their magic, the liquid is aged in wooden casks up to 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.
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.
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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