Balsamic sauce and the recipes of cooking

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2018-03-18 17:01:05

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Balsamic sauce made from balsamic vinegar. The first known mention of the balsamic vinegar belongs to 1046, when a Marquis Bonifacio as a gift to the future king Henry II donated a small barrel with a valuable product. Thus was laid the tradition of the “Royal gifts” — give such barrels was adopted by kings and nobles. Barrels of expensive content testified to the wealth and served as a dowry in the families were girls of marriageable age.

Balsamic vinegar (another name “balsamic”) – perhaps the most refined, having a great flavor overtones and traditionally highly estimated among all known food vinegars. Mind – a dense dark brown mass, from the category of sweet and sour spices, traditionally made in the Italian village of Modena. Sometimes it is identified with a simple grape vinegar, but balsamic vinegar is produced on a completely different technology.

The Technology of producing balsamic vinegar

Balsamic vinegar made from the juice of white grapes (required for certain varieties). Raw materials are first compressed, and then boiled in large open kettles. Next, the resulting wort is cooled, filtered and poured into barrels of certain species of wood - cherry, chestnut tree, thuja, oak.

Then some vinegar, give a “Mature” 12 - 25 years, the aging period depends on the variety. Unlike wine, it is produced not in the basement and in the attic. During the period of exposure, as soon as it evaporates the excess moisture, vinegar is poured into the barrel all the decreasing amount. At the end of the aging period, the vinegar gets a taste of wood and has a complex flavor. Given these challenging conditions, maturation requires 100 kg of grapes to produce about 3 liters of vinegar. After maturation of the quality of the vinegar must be subjected to testing by a special Commission, and, in the case of a positive decision the last product is called traditional balsamic vinegar.

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The Production of this vinegar worked to a limited circle of aristocracy and middle class. The name “balsamic” came because initially it was used for medical purposes, and only later became known, and its culinary properties — to give food a unique taste. Use it literally drop by drop — for salads, soups, desserts, marinated fish in the most expensive restaurants in the world. Just a few drops of this seasoning make the taste of cheese, strawberry salad, ordinary scrambled eggs and even ice cream.

To Make the sauce at home is very easy, in fact, the sauce with balsamic taste – boiled vinegar. Following are a few simple recipes balsamic sauce.

Balsamic sauce-recipe 1

Pour balsamic vinegar in a kettle or pan and boil until its quantity is reduced in 2 times. Observed, after about 30 minutes of cooking on low heat, the sauce will thicken – go for it. To do this, dip lightly any clean stick into the sauce and then touched it to the cold surface (Board, table, blade plate). If sticks "long string" , so, sauce with balsamic vinegar is ready. “Thread” needs to be torn at a distance of 1-1,5 cm, if she continues to stretch the sauce overcooked. In order to avoid errors, often need to do this test.

To prepare drawings of the sauce produce a cone envelope of parchment paper, pour the sauce, folded edge of the cone, carefully cut the “nose”. Syringe for decoration balsamic sauce is ready.

Balsamic sauce - recipe 2

Ingredients:

  • Olive oil – 6 large spoonfuls;
  • Chopped garlic-teaspoon;
  • sugar – 1/2 spoon (to taste much);
  • salt-1/4 teaspoon (you can do without the salt);
  • balsamic vinegar-2 tablespoons.

Preparation:
1. Put all ingredients in jar with lid. Shake. The sauce is ready.
2. Balsamic sauce is best served chilled, before use you must shake. The sauce will taste better if you do it half an hour before meals.

Balsamic sauce - recipe 3

This sauce is perfect with meat dishes of veal, beef, lamb, it gives the meat a spicy and a touch of spice.

Products:

  • Balsamic vinegar (sherry, Modena) – 2 tablespoons;
  • Parsley, celery, dill. All together – 1 bundle;
  • The onion or garlic – a few;
  • Flour-1 big spoon;
  • Bouillon cube – half;
  • Water – ¾ cups.

Preparation:
Mix all ingredients except greens in cold. The pot contents heated in a slow fire. Cook while stirring until boiling. Put the resulting sauce with finely chopped greens, mix well. The sauce needs to steep for a few minutes, after which it can apply.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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