Balsamic vinegar became popular in the U.S. about 40
years ago. It is a dark, strongly
flavored vinegar made in Italy and aged for as little as three years and as
much as 25 years before being bottled. No
wonder some bottles can sell for at least $1,000.
A few drops of this liquid added to a dish at the end of cooking can make a big
difference in flavor. Do read the label. If you're paying a lot of money for a bottle, it should include the word “Modena,” which is
a town in Italy, or the words “the Emilio region.”
Cheaper versions are also available and can add flavor to salad dressings, sauces, meat and even strawberries.
Cheaper versions are also available and can add flavor to salad dressings, sauces, meat and even strawberries.
When you pour balsamic vinegar, it looks like thick soy
sauce. You may have had it in restaurants mixed with olive oil and used as a dipping sauce for bread.
For easy recipes, order "Help! My Apartment Has a Kitchen!"
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