What is it, and what is it for?
This is a natural, natural spice, unique in its properties. Vinegar has been used since ancient times. It was used as an additive, a preservative, and even as a diluted drink, almost black in appearance, thick, with an original smell. The spice has a slightly sour taste and a viscous composition. It is used for making salads, marinating meat.
Apple cider vinegar is made by fermentation of apple wine. During this process, sugar in apples is degraded by bacteria and yeast in alcohol, and then in vinegar. Apple cider vinegar contains acetic, lactic, citric and malic acid. In contrast, clear, homemade organic apple cider vinegar is light yellow-brown in color and is often sold unfiltered and unpasteurized with dark, cloudy sediments. Some types of vinegar, such as white vinegar, balsamic vinegar, wine vinegar and rice vinegar, are mainly used for cooking, and apple cider vinegar is also used for medical purposes.
How is vinegar made?
The best and most refined balsamic vinegar is produced in Italy, its creation is similar to the production of good wine. In order to achieve a peculiar taste, the mixture of different types was crushed to release the tannin elements from the rind. The cake was mixed, the result was a sweet and intense fruit concentrate. Everything was combined with wine vinegar and stored in larch wood barrels with enough air for oxidation and fermentation. The composition was maintained for about three years, which is considered minimal for the highest quality. Younger vinegar is available to buyers. A rare and expensive 50-100 year old balsamics can also be found.
More Hippocrates said he used it as a health tonic; American soldiers used it to fight poor digestion, pneumonia and scurvy. Jarvis recommends apple cider vinegar as a panacea, explaining that he is extremely rich in potassium. He says that mixing vinegar with honey — a mixture he calls a “snowstorm” — strengthens the healing power of vinegar. Jarvis also writes that apple cider vinegar can destroy harmful bacteria in the digestive tract and recommend it to tone up digestion.
It should be consumed with meals. Apple cider vinegar regulates cholesterol levels in the blood. Apple cider vinegar also lowers blood sugar and suppresses appetite. Its benevolent effect is due to the fact that it accelerates the breakdown of fat. Today it is known that this type of vinegar improves metabolism and is an important factor in burning fat. In addition, it provides all the vital substances in the diet, reduces the level of “bad” cholesterol, helps cleanse the body, reduces the number of blood vessels and significantly reduces the risk of heart attack due to its rich pectin content in combination with beta carotene.
Balsamic vinegar as medicine
Even in ancient times, such a dark liquid due to its healing properties was used in the treatment. Balsamic vinegar, what is it? What heals is a treatment for ulcers, it destroys the infection and stops the inflammatory process. Vinegar protects food from bacteria, disinfects water, makes meat soft and enhances the taste of food.
There is also a lot of evidence that improves blood circulation, maintains normal blood sugar levels, improves intestinal flora, destroys rotting bacteria, increases the body's resistance and promotes kidney activity. A good helper is also found in the treatment of flu, sore throat, fever, and headache.
Relieves arthritis and rheumatic pains, prevents bone disinfection and keeps skin young and fresh. Apple cider vinegar decomposes fatty, mucous substances in the body and, therefore, improves the health and functioning of the liver, bladder and kidneys.
Balsamic vinegar - a means to reduce the calorie content of dishes!
As you know, pasta is present in starch, and it is undesirable to consume them when dieting. Starch contributes to weight gain; when digested, Balsamic vinegar can cause a lift - what is it? What makes popular pasta safe is all you need to do to fill your favorite lunch with them. Balsamic vinegar low-calorie, with a low glycemic index, such an additive will not reduce the level of sugar, but will change its absorption. Balsamic vinegar is a means of controlling hunger. Acetic acid lowers the absorption of glucose from food, which slows down the increase in blood sugar, thereby helping to control hunger. If you fill the lunch with pasta with two spoons of this spice, then the increase in blood sugar will be reduced by 20%.
It also helps to dilute blood, which, in turn, protects against high blood pressure. Helps digestion, assimilation in the body and separation. It helps to get rid of toxic substances that can be harmful. It is known that a mixture of apple cider vinegar and water before meals can prevent diarrhea or indigestion.
Potassium in apple cider vinegar also helps alleviate cold and allergy symptoms. Potassium is very important for strengthening bones and teeth, and also helps with hair loss. Apple cider vinegar can detoxify the body from harmful elements that cause boils, bruises and blackheads. It also helps prevent blood clots and cleanses the blood.
How to balsamic vinegar to buy?
In some countries, vinegar is recognized as a special chic in cooking, without it the salads lose their spiciness, the meat is inexpressive, and the dessert is tasteless. Balsamic vinegar - what is it? The fact that the food adds not only a little acid with an unusual flavor and aroma, but also contributes to its absorption. Buy balsamic vinegar is simple, as well as sherry, rice, apple, wine, raspberry, orange, strawberry vinegar. Do not buy artificial substitutes.
Apple cider vinegar is used in the form of hot compresses for painful joints, inflammation and pain. The most interesting thing is that it helps against depression. One of the latest fashion trends is weight loss with apple cider vinegar. It can serve as a weight management tool. Apple cider vinegar increases metabolism, produces energy and reduces hunger. It is also safe for children with weight problems. Many diets overlap to eat 1 apple before meals. This further increases the metabolism and reduces appetite.
BALMASSIVE VACUUM POTENTIAL NATURAL ANTIOXIDANT
Menopausal women are at great risk of weakening their bones. Food supplement contains: magnesium, silicone and calcium, which are closely related to the maintenance of bone mass. Balsamic vinegar or balsamic, as commonly called, is a completely natural product without preservatives and has a beneficial effect on health.
What to look for when buying?
Correctly, if indicated on the presence in the product of natural wine vinegar and berry and fruit juices. Well, if the spice is made by pickling the fruit itself, then the inscription “raspberry vinegar” will be present. When buying, you need to check the color, it should be shiny, dark brown, almost black. Its texture simply must be sufficiently viscous when stirring, it remains on the walls. The smell should be appropriate, with a harmonious acidity that is intense, but not overwhelming. The best flavor is a combination of sour with sweet and leaves a pleasant taste in the mouth.
The older the balsamic vinegar, the more fragrant it becomes. Various herbs are added to its aroma: basil, mint, rosemary, cumin, tarragon, celery and more. Balsamic vinegar is widely distributed in cooking throughout the world. An ideal addition to olive oil, it is extremely suitable for both salad dressing, and for vegetable production or meat or fish sauce.
It can replace other types of vinegar for most recipes. The taste of balsamic vinegar is especially pleasant for children and encourages them to consume vegetables and look for salads that contain it. Using balsamic vinegar can reduce the amount of salt consumed.
Balsamic vinegar or simply balsamic is the most exquisite Italian seasoning. Traditional balsamic is very thick in texture and even resembles tar, including in color. Among food vinegars, balsamic is the most fragrant and has a very pleasant sweet-sour taste with rich fruity notes.
It has a rich content of polyphenols, antioxidants, bioflavonoids, sodium and potassium. Does not contain cholesterol and fat. It has a very high content of phenolic compounds and bioflavonoids, which reduce the risk of cardiovascular diseases, improve mental well-being and counteract anxiety. They also have an anti-cancer effect, reduce the risk of stroke, the onset of Alzheimer's disease, the onset of diabetes. They care about the aesthetic appearance of the skin. They have antiallergic, antiseptic and antimicrobial action.
The first documented mention of balsamic vinegar is found in 1046. It was this year that the Italian marquis presented an unusual gift to the German ruler Henry II. After this incident, balsamic vinegar was considered a gift worthy of kings. At the end of the 18th century, a small barrel with vinegar was presented to the Austrian emperor Franz in connection with the ascension to the throne.
For a long time it was available only to the very noble and rich. A unique product could be passed on as a legacy from generation to generation, and could also be a dowry for a bride. To this day, the production of vinegar is a family enterprise, and the kegs are inherited. Therefore, on some lines of the barrels in the family production, you can see the names of their owners.
It has an antioxidant effect due to the Corinthian raisins, from which it is produced. Since it does not contain fat and does not contain calories, balsamic vinegar is suitable for weight loss diets. There are not many other vegetables that can be adapted like carrots. This was until we learned how different, sweet and rich can be the taste of fresh carrots glazed with honey and a little balsamic vinegar. As a starting point, we used a recipe from one of our new cookbooks - French cuisine and cooking, but in the end we used our affordable products and quite far from the original.
The place where balsamic was first obtained is the region of Italy and its province of Modena. Only the middle and upper class families had access to the preparation of a unique product. Each family had its own secret recipe, and family cooking secrets were used. And it is interesting that initially balsamic vinegar was used only in medicine. He was equated with medicine and considered a panacea for many diseases.
However, the result is a truly satisfying gadget, brilliant in every sense. Parts: 4Time: 25 minutes. Keep in mind that when scraper carrots are very dark. To prevent rapid oxidation, clean them and store in a bowl of cold water until ready for cooking.
In a large skillet, melt the butter over medium heat. Put the dried carrots and shake the pan well to cover the oil well. Add garlic, honey and balsamic vinegar. Stir and leave the unpacked pot for another minute.
Pour hot broth, put the lid on and boil. Season for 8-10 minutes, until the vegetables start to soften. Shake the pot from time to time. Add another broth if necessary. Remove the cap and leave on the fire for another 3-4 minutes, until the liquid thickens and does not look like syrup. Try adding salt if you need it. Before removing it from the pan, shake it again to coat the carrots with the icing.
- We recommend to visit: for the production of balsamic vinegar
Beneficial features
Already later, it was discovered his ability to disinfect water, soften meat fibers and contribute to the preservation of products. After that, balsamic was actively used in cooking as a seasoning. This ingredient is included in the recipe of almost any dish. Perhaps that is why among Italians there is a very large number of centenarians.
Serve hot carrots, sprinkled with fresh parsley. Another thing: we later learned that instead of garlic, you can successfully use grated fresh ginger to flavor glazed carrots. If you like this idea, do not forget to tell us if you like it!
There are only two places in the world where grapes should become the noble and charming feeling of balsamic vinegar. This is Modena and Reggio di Emilia in Italy. Only there is a yeast that allows you to produce a product with these characteristics in terms of ingredients and final result.
In 1893, the scientific community became interested in the noble product. Professor Fausto Sestini published his work "On the Modena Balsamic Vinegar"In which he proved a significant difference between ordinary vinegars, including wine, from traditional balsamic vinegar. Since 1967, the Society of Traditional Balsamic Vinegar of Modena has been actively promoting the "royal" product, while not forgetting its quality. As a result of this work, the balsamic came out of the shadows and began to march around the world. The cultural and gastronomic traditions of the Italian provinces, which became home to a unique product, Modena and Emilia-Romagna, have spread along with it. Not far from Modena, in a town called Spilamberto even opened.
Villa San Donino and the elegance of eternity
Microclimate and air are unique in these two areas. There are yeasts, which, when they enter the barrels that contain necessarily, begin fermentation, which turns the wort into balsamic vinegar. A visit to the place where balsamic is made is truly unique and refined for a sensual experience. This is especially noticeable in the Villa San Donino in Modena, where the murals and decorations from Aroldo Bonsagi create a magical atmosphere on the spot. The place is surrounded by mystical silence and light twilight.
Barrels located in the attic, some of which are covered with purple linen towels, simply make you breathe and believe that you are in fairy tales of princes and princesses. Inside the tasting room are exquisite glass bottles filled with centuries-old varieties of Balsamico di Modena. But the most curious thing is that there is balsamic jelly, which can be eaten like ice cream. With a delicate touch of tongue next to the fragrant substrate and with very precise quantities, because it is still vinegar.
Preparation: What makes balsamic vinegar?
The process of creating balsamic is much more complicated and longer than the preparation of apple or wine vinegar. Prepare balsamic vinegar in two ways: industrial and artisanal. Moreover, the product produced in an industrial way in Modena, is considered the best in the world.
Take care of this magical place, this is David Lonardi and his wife Christina. David Lonardi is a third-generation producer, but more like a gentleman with blue blood and impresses the audience with his extraordinary erudition, elegance and imagery of phrases. He recognizes that Balsamico is the passion of his life.
Varieties - Trebano and Lambrusco
For to be a priest with a vine, to turn it into a dark and noble fluid, eternity and continuity between generations are necessary, in a nutshell, this must be indicated. Of course, I had a product that was already good and ready thanks to the investment, work and time that my family had done before. Traditional Modena balsamic vinegar comes from the fermentation of boiled wort from certain families of acetobacteria, very often organized in bacterial colonies, called “mothers”, and from the subsequent slow maturation of enzymes over a long period of time.
For the production of the final product uses special grape varieties. Such as spergola, beretsomino, lambrusco. They grow only in the provinces of Emilia-Romagna. Strict requirements for the quality of vinegar, start with the selection of grapes. They must be fully matured, uncorrupted, and in any case not subjected to chemical treatment. The special climatic conditions of the Italian provinces contribute to obtaining just such a quality product.
The bog used to produce balsamic from Modena is obtained from Trebiano and other traditional varieties in the area, but above all Lambrusco. Press the juice and pour it into an open cooking container. Then boil in an open fire, where the mixture is slowly concentrated. Boiled should be dark, crunchy and deliciously flavored, high in sugar.
Decanting and placing in the barrel
After boiling, it is necessary to cool, decant and place in a row of barrels that reduce their volume. They use barrels of oak, chestnut, mulberry, cherry, juniper, etc. Each series of individual barrels is called a “battery” and remains in the house, where they are subject to seasonal fluctuations in temperature.
Harvested grapes squeeze, and the resulting juice begin to boil. The process lasts until about 40% of the original volume remains. The resulting thick and dark product is called grape must. And it is from it that the real balsamic vinegar is obtained in three stages.
The production involved barrels of various sizes made of different wood species. Each type of wood gives balsamic flavor. For example, in a barrel made of chestnut rich in tannins, vinegar gets its dark color, juniper nourishes with essential oils, cherry tree gives sweet vinegar, and in oak barrels the product gets slightly vanilla flavor. The volume of barrels involved in the production of balsamic vinegar ranges from 10 to 100 liters.
Filled containers are installed in the attic. This arrangement allows all seasons to participate in the process of creating balsamic. Every year, in spring, vinegar is poured from a larger barrel to a smaller one, and a part of the new grape must is added to the largest. As well as the masters of the Middle Ages, modern vinegar manufacturers keep in the strictest confidence the exact technology and names of spices, which give vinegar its uniqueness.
After 12 years, “young” or refined balsamic vinegar is considered ready. The maturation process of a “mature” or extra mature product continues. at least 13 years. The finished product has a dark brown, almost black, color, strong thickness and persistent aroma.
How to choose
Balsamic vinegar produced in Modena is packaged in a 100 ml thick white glass container. The bottom of such a bottle is necessarily square. Bottles intended for a product from other provinces of Emilia-Romagna are more likely to resemble an inverted tulip made of the same white glass.
Bottles are sealed with various caps, the color of which depends on the balsamic extract. For example, in Modena, an extract of 12 years is distinguished by a cream-colored cap, 25 years is a golden color, and in Emilia-Romagna, the marking of a 12-year-old vinegar is red, 18 years is silver, more than 25 years is gold.
The original product from Italy necessarily contains the word "tradizionale" in its name. For example, “Aceto Balsamico Tradizionale di Modena” or “Aceto Balsamico Tradizionale di Reggio Emilia”.
Price
The price of a traditional balsamic vinegar, which is at least 12 years old, is never less than 500 euros per liter. The cost for a bottle of young balsamic from the manufacturer is about 40-50 euros, and for a mature product you will have to part with at least 70 euros.
On the shelves you can see cheaper options. Unlike expensive varieties, they are prepared using red wine and wine vinegar, and have much less aging. Due to this, the process becomes cheaper, and the finished product tastes like traditional balsamic. If you try, even among such a product, you can meet an acceptable taste, with which you can give familiar products a new shade.
Application
Today, traditional balsamic, as before, attracts consumers with its positive therapeutic effect. Especially often it is used after a meal to improve the process of digestion. But unlike old times, the main area of use of traditional balsamic vinegar today is, of course, cooking.
The best is the use of vinegar in its raw form. It is especially well combined with strawberries and parmesan, allowing these products to fully reveal their shades of taste and aroma.
Salad dressing with balsamic vinegar
Just a few drops of traditional balsamic salad can perfectly complement the taste of the usual dressing of olive oil. But you should not be limited to salad dressings. This unique product is able to improve almost any dish. For example, a meat dish will reveal new facets of taste after adding a few drops of balsamic vinegar at the end of the preparation of the product.
The use of balsamic vinegar is primarily characteristic of. His note is always easily recognizable, despite the small amount. Without this unique seasoning, no respected Italian chef works. This amazing product has the irreplaceable property to enhance the flavor of any ingredient, complementing it with its unique flavor.
If you mix a little balsamic with fresh olive oil, you get a delicious salad dressing. If you serve it separately with slices of fresh bread that you can dip in it, this can be a great start to lunch. Good balsamic and marinade. In this case, the taste of the dish gets a delicate taste. A great addition is balsamic vinegar for seafood. For example, rice with squid or shrimp with avocado.
Classic cooking is considered to be a combination of traditional dark vinegar with a cheese salad made from green leaves, tomatoes and soft cheese. The most unusual, perhaps, is the combination of sweet and sour balsamic with strawberries. Berries are sprinkled with vinegar, sprinkled with powdered sugar and spread on the leaves of arugula. After 20 minutes the salad can be served.
Beneficial features
Traditional balsamic vinegar contains a large amount of vitamins A, C and group B. It is also rich in trace elements necessary for the body, such as calcium, potassium, phosphorus and iron. The polyphenols in its composition give it strong antioxidant properties.
Moderate use of vinegar can help prevent the development of both cancer and heart disease. And the presence of B vitamins helps stabilize the nervous system and improve brain activity. Do not forget about the beneficial properties of balsamic, through which he gained fame and got its name - antibacterial. It is thanks to these properties that food is stimulated, pathogenic microflora is suppressed, and there is a general beneficial effect on the body.
Beauticians also did not ignore this amazing seasoning, and widely use it in recipes for anti-aging, anti-cellulite products and hair remedies.
Tip: for maximum benefit from this amazing product, it is not necessary to heat treat it.
And in conclusion, I would like to say that in order to fully understand what real balsamic vinegar from Modena is, it is worth visiting the home country of this product. Then you will definitely compare. By the way, the production of balsamic in Modena is so popular that even the municipality is used for this. Rows of barrels in the attic are waiting for the end of the fermentation of the jewel, which glorified the name of Modena to the whole world.
