Myths about balsamic vinegar ...
8 years ago
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8 years ago
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Balsamic Vinegar
Comments (19)Oh, please don't throw it out. You could send it to me! Seriously, here is what Wikipedia says about Balsamic vinegar: "Only two consortia produce true balsamic vinegar, Modena and Reggio Emilia. Modena (Aceto Balsamico Tradizionale di Modena) designates the different ages of their balsamic vinegar by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more[1]. Reggio Emilia (Aceto Balsamico Tradizionale de Reggio Emilia) uses a similar system to indicate the age of their balsamic vinegars. A white label means the vinegar has aged for at least 12 years and a gold label bearing the designation extravecchio to show the vinegar has aged for 25 years or more[1]." Also, have you ever seen a vinegar "mother?" You are supposed to be very lucky to develop a mother. You can use it to grow more vinegar. Don't know where I learned this little tidbit, but the best balsamic vinegar is grown in ancient (centuries old) wooden kegs. When they become so ancient they are leaking or beginning to fall apart, they simply build new kegs/barrels around the old ones. So basically we are pouring dissolved oak/ash/chestnut/juniper over our tomato/mozzarella/basil salads! Here is a link that might be useful: Vinegar...See MoreWhat recipe used fig balsamic vinegar?
Comments (7)Annie, Thanks for posting the recipe-I'm slow to react today. Here is another recipe: Pork with Fig Sauce Serves 4 8 1/3-inch-thick slices center-cut pork loin 1 1/2 tablespoons olive oil1 tablespoon butter 1/4 cup minced shallots 3 tablespoons fig balsamic vinegar 1 cup chicken stock 6 fresh ripe figs, quartered 1/2 cup whipping cream 1 tablespoon minced parsley Preheat oven to 200F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper. Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. **I used dried figs with success...See Morewhat to do with balsamic vinegar
Comments (28)With butter as a reduction, with pork, scallops, etc... Here are two T&T (except I used pork, not lamb) Lamb Chops with Balsamic Reduction By: PGRAYMENDOZA "This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce." Ingredients 3/4 teaspoon dried rosemary 1/4 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste 4 lamb chops (3/4 inch thick) 1 tablespoon olive oil 1/4 cup minced shallots 1/3 cup aged balsamic vinegar 3/4 cup chicken broth 1 tablespoon butter Directions In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. ++++++++++++++++++++++++++++++++++++++++++ Balsamic-glazed scallops Total time: 10 minutes Servings: 4 16 sea scallops (about 1 1/2 pounds) Sea salt and freshly ground white pepper to taste 1/4 cup top-quality aged balsamic vinegar 1 teaspoon very sharp Dijon mustard 1/2 teaspoon tamari or soy sauce Dash cayenne 4 tablespoons unsalted butter 1 tablespoon chopped chervil 1. Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside. 2. In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside. 3. Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over. 4. Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately. Each serving: 262 calories; 29 grams protein; 7 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 86 mg. cholesterol; 353 mg. sodium....See Morebalsamic vinegar as grout color
Comments (7)"The unused potion of the grout stayed brown but the installed grout changed color." If by "unused" you mean the powdered grout, the two items are NOT the same chemically. Grout that has been mixed and used as re-hydrated as part of the curing process. Grout does not harden again by simply drying put, it hardens (like all Portland cement products) by hydration, chemically using permanently trapping the water in the new physical structure. Rapid drying out (from high temperatures) can actually prevent propoer hardening. If you remove the grout and grind it up and them kiln it again (to drive off ALL the water) it would work like new.....See More
8 years ago- 8 years agolast modified: 8 years ago
8 years ago- 8 years ago
- 8 years ago
8 years ago- 8 years ago
8 years ago- 8 years agolast modified: 8 years ago
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