"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-22-2002, 01:23 AM   #1
Senior Cook
 
Join Date: Dec 1969
Posts: 160
Balsamic vinegar, now what?

At a recent fund raising event, I was fortunate(?) enough to win a large bottle of high quality Balsamic vinegar. I've never used it before and was wondering if anyone had any tips? All I know so far is that it comes from Modena, Italy (according to the label!).

Any advice would be greatly appreciated.

Mary

__________________

__________________
Anonymous is offline   Reply With Quote
Old 02-22-2002, 04:05 AM   #2
Assistant Cook
 
Join Date: Feb 2002
Posts: 46
Boy, what a lucky one you are! That could very well be a terrific gift/prize. Some Balsamics are better than others; but if you play around with it, you should be pleased. My favorite thing to do with it, other than making a salad dressing (especially with walnuts) is to drizzle (not very much) it over strawberries in your prettiest champagne glass or a nice crystal dish. It is a sweet taste rather than vinegary and it goes so well with ice cream and fruit. You can use just the tiniest amount and it is amazing. I'll check around for some recipes that you can take advantage of with this nice gift.
__________________

__________________
Carol7368 is offline   Reply With Quote
Old 02-22-2002, 09:09 AM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Balsamic suggestions.....

Carol - that is my absolute favorite thing to do with balsamic. Sometimes if strawberries are not very sweet I will mix a little brown sugar in with the balsamic. It's hard to convince someone to put vinegar on strawberries !!! LOL

You are also right about the walnuts. When I feel rich I will buy walnut oil and mix with balsamic for a salad dressing - with toasted walnuts - YUM.

I also like to cut up different vegetables (carrots, rutabegas, turnips, shallots, onions, cauliflower, broccoli, potatoes, etc.) place in a shallow pan, drizzle with olive oil, balsamic, salt and pepper and roast - about 350 to 375 for 30-45 minutes or depending what sizes your pieces are cut in. You might also have to turn the pieces 1/2 way through cooking.

I have also heard, but never tried, babyback ribs with nothing but balsamic vinegar on them then grilled. We should be willing to try this if we eat it with strawberries!!!!

Try a splash on fresh sliced cucumbers, or tomatoes, or vidalia onions, or a combination of all 3!

MARY - all balsamic vinegar should come from Modena - I've never seen it from any other place. If it doesn't come from there I would not buy it. What a great prize!!!!

I'd love to hear what you do with it first!
__________________
kitchenelf is offline   Reply With Quote
Old 02-22-2002, 10:19 AM   #4
Assistant Cook
 
Join Date: Feb 2002
Posts: 46
Balsamic Vinaigrette Dressing

Classic proportions for vinaigrette dressing are one part vinegar to three parts oil, with seasoning of salt, pepper and Dijon-style mustard (a teaspoonful of mustard for every half cup of dressing is typical). However the flavor of balsamic vinegar is intense, and with olive oil or a light vegetable oil, I would recommend proportions of one part vinegar to four or five of oil. With the fragrance of nut oils such as walnut and hazelnut the balance changes back again, possibly to one of balsamic, three of oil. Other flavorings for a balsamic vinaigrette might include herbs (chives and sage are particularly good), finely chopped fresh ginger root or shallot, but I find garlic incompatible with the vinegars sweetness. It is all a question of adjusting the finished dressing to your taste, bearing in mind what it will accompany.

Found this on a forum and thought it might be a good basic recipe to keep on hand. Yes, my husband thought I had lost my mind when I told him what was on the strawberries! I have to let him taste things before springing the "good news" about the ingredients. He's a brave and trusting soul....
I'm game for trying the ribs (I can put barbecue sauce on "road kill" and be happy) so this will be a new experience for me. I can see Bob's in for another surprise! Thanks for the recipe...LOL, Carol
__________________
Carol7368 is offline   Reply With Quote
Old 02-22-2002, 12:08 PM   #5
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
LOL, Bob shouldn't mind being your guinea pig - it's better than a laboratory rat!!!! Tell him not to push his luck!!!!!! ;-)
__________________
kitchenelf is offline   Reply With Quote
Old 02-22-2002, 01:01 PM   #6
Assistant Cook
 
Join Date: Feb 2002
Posts: 46
He's been going through this for 33 years, so he knows to eat first and ask questions later! I haven't surprised him badly on too many occasions!;) LOL, Carol
__________________
Carol7368 is offline   Reply With Quote
Old 07-16-2005, 05:21 PM   #7
Assistant Cook
 
PrincessinAK's Avatar
 
Join Date: Jul 2005
Posts: 46
I love mixing balsamic vinegar w/ evoo and dipping fresh kalamata bread in it for a snack. I don't really use it for much of anything else that I can think of right now.

I just might try it w/ fresh strawberries now that I've read about it here even though it does sound strange...
__________________
The poets have been mysteriously silent on the subject of cheese. ~G.K. Chesterton
PrincessinAK is offline   Reply With Quote
Old 07-16-2005, 05:42 PM   #8
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Apart from 'zhuzzing' up a salad dressing. I love to add it to a pan of seared tuna before serving.

When I mascerate strawberries (one tablespoonful of caster sugar to a punnet of strawberries) - I add a few dashes of balsamic vinegar, together with fresh mint leaves, torn up and tossed with the strawberries and vinegar. Chill for at least an hour and then serve with Cornish clotted cream. BLISSSSSSS
__________________
Ishbel is offline   Reply With Quote
Old 07-18-2005, 05:13 AM   #9
Sous Chef
 
IcyMist's Avatar
 
Join Date: May 2005
Location: Florida
Posts: 682
Ishbel I want to come visit you.......well at least until you bring out the haggis. That sounds yummy, tuna not the haggis. :)
__________________
IcyMist is offline   Reply With Quote
Old 07-18-2005, 08:14 AM   #10
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
As I've told Alix - the B&B is always open!

PS If you want to avoid the haggis - make sure you visit between about May and October - we tend not to eat it during the warmer months

The funny thing is: I love to cook puddings of all types, but as a diabetic, I very, very, very, very (you get the idea) seldom eat any of the delicious puds that I prepare
__________________

__________________
Ishbel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Balsamic vinegar??!! pancake General Cooking 20 04-01-2005 07:50 PM
Roasted Vegetables with Balsamic Vinegar PA Baker Vegetables 1 12-15-2004 07:18 PM
Balsamic Vinegar and Red Wine Vinegar SizzlininIN Sauces, Marinades, Rubs 5 10-29-2004 08:37 AM
Cranberry Balsamic Demi-Glace for the Holidays ironchef Sauces 0 11-24-2003 06:08 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.