Balsamic vinegar pomegranate application recipes with meat. Balsamic vinegar. Its use in cooking.

Balsamic vinegar is native to Italy (the provinces of Reggio Emilia and Modena), and although sweet white grapes are used to make this product, it differs significantly from wine vinegar. The technology for making balsamic vinegar is quite interesting and not at all simple. In particular, it is aged from 3 to 25 years in barrels after preparation (and naturally, vinegar is valued the more, the longer it is aged). Moreover, the traditional 12-year-old balsamic vinegar is considered to be of the highest quality in our time - it is very dark, thick and has a strong fruity aroma.

Modern cooking also involves the use of balsamic vinegar, made on an industrial scale (various additives can be added to it). Exposure of such vinegar is negligible, and its properties are similar to traditional balsamic.

Today you can find another version of balsamic vinegar on sale - vinegar made by mixing industrial vinegar with an expensive traditional one. This type of vinegar in its taste and quality properties is much higher than the industrial one, but at the same time it costs less than the traditional one.

Many Italian dishes are made with a spice such as balsamic vinegar. Moreover, industrial vinegar, as a rule, is used to improve the taste of simple everyday dishes, while traditional vinegar is used to create true culinary masterpieces.

Basic properties of balsamic vinegar

The composition of balsamic vinegar contains many useful microelements that can suppress the pathogenic microflora in the human body and contribute to its overall recovery and strengthening. It contains calcium, manganese, magnesium, phosphorus, potassium, iron, sodium and some other elements that support and restore human bones and blood vessels. And also balsamic vinegar contains a lot of vitamin B - a vitamin that improves human brain activity and stabilizes it. nervous system, - and polyphenols that can positively affect the work of the heart. And with all this, balsamic vinegar is a low-calorie product.

Truth, beneficial features this product cannot be preserved during heat treatment. And below we will look at some recipes for original dishes seasoned with not thermally processed balsamic vinegar.

Recipes

Professionals note that the taste of balsamic vinegar is so original that it can turn even the simplest food into extraordinary dishes. Make sure of this too!

Arugula with parmesan

Dressing: 40 ml olive oil, 20 ml balsamic vinegar, 5 ml grape seed oil.

Pour 400 g of arugula with this dressing, add salt and put on top of the arugula the parmesan cut into thin slices (150 g is enough). Sprinkle the top of the dish with black pepper.

Baked vegetables

You need to cut three small tomatoes and two bell peppers into slices, put them on a baking sheet, pour over with olive oil, and then bake for 30 minutes. After that, the baking sheet should be removed from the oven, cooled, seasoned with balsamic vinegar and sprinkled with chopped cilantro.

Mushroom appetizer

You need to cut 400 g of mushrooms in half and fry them in olive oil (you will need 50 ml of oil) until golden brown. Salt mushrooms, pepper, pour st. l. balsamic vinegar. Then the dish should be cooled to room temperature and serve.

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Balsamic vinegar, it would seem, appeared quite recently on store shelves - in beautiful bottles thick glass with Italian words on the label. But in fact, this extremely useful product has been known for more than one and a half thousand years. True, it was originally used as an anti-inflammatory medicine - this is evidenced by the very name "balsamic" - from the Italian word "balsamic". And only later, having managed to understand how useful balsamic vinegar is for a healthy person, doctors began to advise eating this product, dressing salads and cereals with it.

How is balsamic vinegar prepared? The secret of cooking has long been revealed - grape juice boil until it thickens, and later give time to mature. Some expensive vinegars can be aged for up to 15 years. oak barrels- like brandy or wine!

Why is this product useful? Rejuvenating effect, strengthening the immune system, antiseptic properties - this is a small list of the effects that balsamic vinegar gives. The most appropriate use of this product is salads with balsamic vinegar. Vegetable, meat, seafood - any salad with just a drop of balsamic vinegar will change its taste for the better.

Balsamic vinegar salad - preparing food and dishes

How do I get the “right” balsamic vinegar? By by and large Any product sold under this name is balsamic vinegar.

However, given the increasing popularity of this product, many manufacturers tend to produce more and more product at a lower cost. Never buy balsamic vinegar from plastic bottles, as well as at a price significantly lower than the average product price.

What kind of dishes to prepare for a balsamic vinegar salad?

First of all, prepare yourself workplace... Mandatory attributes are a cutting board, a knife, several plates where you will put the components of the salad.

Prepared salads with balsamic vinegar are best served in deep china bowls. Most recipes contain vegetables, and therefore serving in a deep bowl is most appropriate. But you can also serve salads on flat plates.

Balsamic Vinegar Salad Recipes:

Recipe 1: Balsamic Vinegar Salad

A very appropriate use of balsamic vinegar in seafood salads. Try the balsamic vinegar and shrimp salad. For this dish, you will need, in addition to shrimp, iceberg salad, cherry tomatoes and mozzarella cheese.

Required Ingredients:

Shrimp 400 grams
Mozzarella cheese or low-fat cheese 200 grams
Cherry tomatoes 7-9 pieces
Iceberg lettuce 6 sheets
, pepper

Cooking method:

Boil the shrimps in boiling water for 5 minutes in salted water. Refrigerate and clean.

Cut the cheese into cubes with a sharp knife.

Wash the tomatoes. Cherry needs to be cut in half each.

Set aside half of the salad sheets to decorate the dish, and tear the rest with your hands, after washing.

Place the ingredients on a plate, garnish with salad sheets. Sprinkle the ingredients with oil, balsamic vinegar, and salt to taste.

Recipe 2: Salad with balsamic vinegar and Italian ham

It is believed that of all nationalities, Italians love to add balsamic vinegar to salads most of all. This salad is very famous in Italy, try its fresh taste too!

Required Ingredients:

Ham 250 grams
Hard cheese 150 grams
Cherry tomato 10 pieces
Basil
Fresh parsley
For dressing - olive oil, balsamic vinegar, salt

Cooking method:

Cut the ham into thin strips.

Wash greens and cherry tomatoes in cold water... Cut the cherry in half each, and finely chop the basil and parsley.

Cut the olives in half.

Grate the cheese.

Mix ham with vegetables and herbs, drizzle with oil and vinegar, salt. Sprinkle with grated cheese before serving.

Recipe 3: Salad with balsamic vinegar "Sicily"

By and large, the salad with balsamic vinegar "Sicily" is a vegetable, although one of the components is smoked sausages like "Hunting". However, you can make salad without them.

Required Ingredients:

Smoked sausages 200 grams
Red bell pepper 1 piece
Bulgarian yellow pepper 1 piece
Ripe tomatoes 2 pieces
Black olives 100 grams (pitted)
Basil, fresh parsley
For dressing - olive oil, balsamic vinegar, salt

Cooking method:

Cut the smoked sausages into round pieces.

Wash peppers, tomatoes and herbs well. Peel the seed from the pepper, cut the tails. Cut it into thin slices.

Cut the tomatoes into large slices.

Chop the greens with a knife.

Cut olives in half.

Mix vegetables and chopped sausages, add balsamic vinegar and olive oil to the Sicily salad.

Recipe 4: Balsamic Vinegar and Tuna Salad

This salad is prepared very quickly - in just 10 minutes you will have a delicious dish. The dish is based on canned tuna, it is best to give preference to canned in own juice... In addition to tuna, you will also need chicken eggs and fresh cucumber.

Required Ingredients:

Canned food - tuna in its own juice 1 can
Chicken egg 2 pieces
Fresh cucumber 1 piece
Green lettuce
For dressing - olive oil, balsamic vinegar, salt

Cooking method:

Open the canned tuna, drain the juice, mash the fish with a fork.

Boil a hard-boiled egg, peel, cut finely with a knife.

Cut the cucumber into thin slices with a knife.

Tear the lettuce with your hands.

Mix fish with vegetables, drizzle with balsamic vinegar and olive oil, salt.

Recipe 5: Salad with balsamic vinegar and cheese

There are only three main ingredients in this recipe - cheese, olives and tomatoes, but, nevertheless, the dish turns out to be incredibly tasty and satisfying.

Required Ingredients:

Feta cheese 200 grams
Tomatoes 3 pieces medium
Pitted black olives 100 grams
Green olives 100 grams
Fresh basil
Fresh parsley
For dressing - olive oil, balsamic vinegar, salt

Cooking method:

Cut the feta into large cubes.

Cut olives and olives into 3-4 rings each.

Rinse tomatoes and greens well. Chop the parsley and basil with a knife, but not too finely. Cut the tomatoes into large slices.

Mix tomatoes, cheese and olives, add herbs. Sprinkle the salad with balsamic vinegar and oil, stir and season with salt.

Balsamic Vinegar Salad - Secrets and Tips from Top Chefs

In addition to meat and vegetable salads, you can also prepare fruit salads with balsamic vinegar. Mix the chopped fruits and sprinkle them with vinegar - it will add a slight specific sourness to the sweet dish.

If you are seasoning, the salad is not vegetable oil or sour cream, you can also add balsamic vinegar to the salad. In this case, it is better to add a little soy sauce to the dish instead of salt.

Balsamic vinegar enhances the flavor of cheese, tomatoes and eggs - if these ingredients are present in a dish, feel free to add a few drops of balsamic vinegar to the salad.

Don't confuse balsamic vinegar with wine vinegar. Wine vinegar is made from fermented wine, and balsamic vinegar is made from grape juice. Wine vinegar has the same color as balsamic vinegar, but is less healthy and tastes different. In addition, wine vinegar is somewhat cheaper than balsamic vinegar. Of course, wine vinegar can also be used, but you won't get the value you expect.

While balsamic vinegar is very healthy, use it in moderation. Any vinegar increases the acidity of the stomach and can lead to gastritis due to excessive consumption. A few drops on a plate of a dish is the correct and safe dose of balsamic vinegar.

Balsamic vinegar is high in calories. This is another warning against consuming large amounts of vinegar.

If you say the word "vinegar" in front of you, what associations will it generate in your head? Most likely, this will be the marinade used for home salting of vegetables. You will probably also remember that vinegar helps to make hair smooth and shiny when used as a rinse with water. Apple cider vinegar, you say, does an excellent job of killing fungus on smooth skin. What do you know about balsamic vinegar? Probably only that it is used in cooking, and mostly abroad, but not here. Meanwhile, this useful product simply needs to be made a permanent resident of your home due to the mass of its valuable properties.

Overview of Balsamic Vinegar

Balsamic vinegar is a traditional gourmet seasoning of Italian, and indeed of the entire Mediterranean cuisine in general. This product should not be confused with ordinary wine vinegar - these are completely different spices. The raw material for the production of balsamic is the juice of specific varieties of white grapes. It is pressed, boiled in open containers, and as a result, it turns into wort. The latter goes through the stage of cooling, filtering, after which it ends up in barrels made from wood of such trees as cherry, oak, chestnut. In them, the balsamic "goes through" the ripening phase, the duration of which depends on the variety and can vary from 12 to 25 years. As moisture evaporates from the vinegar, the product is poured into barrels each time smaller in comparison with the previous size. The storage of balsamic vinegar takes place in the attic.

What is the end result? Very interesting thick seasoning dark Brown color, which has a sweet and sour taste with woody notes and a rather complex aroma. In view of unusual conditions ripening and storage, the yield of the product is immeasurably small: 100 kg of grapes white variety give no more than 3 liters of balsamic. By the way, only a special commission is entitled to recognize a product as balsamic vinegar, whose duties include testing the seasoning before it goes on sale.

Historical reference

Balsamic was invented in the Italian city of Modena. The first mention of the exquisite spice dates back to 1046. Then this unique product (in Italian "aceto balsamico") future king Franconia Henry II received a gift from the Marquis Bonifacio. The seasoning was in a small barrel. Since then, the presence of balsamic in the house testified to the prosperity of the family that owns the product. Only the aristocrats of a limited circle of families had the right to produce the seasoning. At the same time, each family had its own secret of making an exquisite product. Initially, balsamic was used for medicinal purposes, hence the unusual vinegar and acquired the name "balsamic". Subsequently, this term acquired a culinary meaning.

It should be added that real balsamic vinegar is an expensive pleasure. You can buy it, by and large, only abroad, in Italy and other Mediterranean countries. A simplified version of this seasoning can actually be bought in any supermarket: it is made on the basis of red wine, has a less intense taste and a lighter shade compared to true balsamic. In other words, this fake is made from ordinary wine vinegar.

Balsamic vinegar composition

Balsamic vinegar is a treasure trove of all sorts of valuable natural ingredients. First of all, these are, of course, organic acids: the product contains acetic and pyruvic acid. In addition, it contains polyphenols, pectins. There is little protein in balsamic: in 100 g of seasoning there is only 0.49 g of protein. But there are plenty of carbohydrates: 17.03 g! As for fats, balsamic vinegar is completely devoid of them.

The product contains many vitamins: C, group B, A. However, the most valuable are the micro and macro elements of the seasoning. Balsamic vinegar contains potassium, calcium, manganese, phosphorus, zinc, copper, sodium, magnesium, and iron. All of the above substances are dissolved in water, which accounts for more than 70% of the product.

In cheap balsamic options, manufacturers also include grape must concentrate, caramelized sugar, often potassium disulfide, flavors and thickeners. The calorie content of the product is on average 88 kcal per 100 g of a unique spice.

The benefits and harms of balsamic vinegar

Based on the chemical content of the exquisite Mediterranean seasoning discussed above, one can form a certain opinion about its healing qualities.

Balsamic has strong antioxidant properties. And, although, due to the use of the product for culinary purposes in immeasurably small quantities, such an effect on the human body would seem to be negligible, regular use of the spice gives a certain result. The seasoning polyphenols kill free radicals in the tissues and cells of the body, thereby protecting the latter from the development of cancer and premature aging. In tandem with magnesium, potassium and vitamins, they normalize the functioning of the heart, blood vessels, brain, eyes and nervous system.

Balsamic vinegar has beneficial influence on the digestive system, preventing the occurrence of gastrointestinal diseases. In addition, its regular use in the composition of dishes strengthens the immune system to a certain extent, protecting the body from infectious ailments. Thanks to balsamic, it is possible to normalize metabolism, significantly improve memory, reduce the risk of developing inflammation of various origins, and reduce the level of "bad" cholesterol in the blood.

So far, I have been referring to the benefits of ingesting balsamic vinegar internally. The external use of the valuable seasoning also has great value for human health. Even in ancient times, this drug was used to disinfect wounds. And today, using balsamic in this quality, you can achieve amazing results.

Concerning harmful properties product, such he shows only in some cases:

when using seasoning in large quantities;
if the gourmet has an individual intolerance to a spice or one of its components.

The consumption of balsamic in dishes is not recommended for people suffering from gastritis with high acidity of gastric juice. This can lead to an aggravation of the individual's health condition. Well, and, of course, cheap option gourmet seasoning is unlikely to benefit if you use it often, without measure.

Using balsamic vinegar

Balsamic vinegar has gained the most popularity in culinary circles. A few drops of this amazing spice can give the usual products and dishes a completely different and at the same time attractive taste and aroma.

Balsamic is added to a variety of dishes: vegetable, fruit salads, main courses of meat, fish and seafood.

The use of thick seasoning in salads should be discussed in more detail. The fact is that there are two options for using balsamic: you can sprinkle it on a dish, or you can make an unusually tasty dressing with its participation. Moreover, it is not at all necessary to flavor the salad itself - it is allowed to serve it separately.

Balsamic vinegar is also used in marinades. This option is appropriate for both vegetables, seafood and meat. Even the berries acquire a sophisticated flavor when sprinkled with balsamic.

Balsamic vinegar is also used in cosmetology. It often becomes a component of anti-aging creams for mature skin. Balsamic is also included in the composition of anti-cellulite products. But most often it can be found in the contents of hair balms, where it plays the role of a fighter against hair loss.

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Vinegar has been around for a long time. Almost together with the appearance of wine. It was originally just a by-product of the production of wine from different varieties grapes. But over time, its production became independent, and this product began to be appreciated more highly. The most popular is Italian. Its application is wide. Italians have become the biggest lovers of this product. Moreover, the special climate of this country makes it possible to make wonderful balsamic vinegar. Its use in cooking gives dishes an extraordinary taste.
In ancient times, balsamic vinegar was used in medicine. And only after a while people began to use it in cooking. Vinegar was an exquisite gift for dignitaries. But its taste was significantly different from that which we can observe now.
Balsamic vinegar is grape juice that is boiled down until thick and mixed with a small amount of wine vinegar. Then this mixture is placed in wooden barrels and stand for a long time. The quality of balsamic vinegar also depends on the aging period. It can last anywhere from a year to 100 years.
Dark brown color and sweetish taste are distinctive features that balsamic vinegar possesses. Its use in cooking gives dishes a unique taste. Culinary experts around the world have appreciated these qualities and are happy to add it to salads, desserts, marinades and other dishes.
How to use balsamic vinegar? Its application has some peculiarity. Considering that its quality and consistency are higher than those of other species, it must be used in very small quantities. This is especially true for vinegar. High Quality and long exposure. It is added in small portions, practically one drop at a time.
Those dishes to which balsamic vinegar is added become not only tasty, but also healthy to some extent. This product is an excellent stimulant digestive system... It can be used to prepare almost any dish. A few drops of vinegar mixed with olive oil make a great salad dressing. It also lends extraordinary flavor to the strawberry salad.

Balsamic vinegar adds an original flavor to ordinary cheese. It can be added to an omelet to add a special flavor. It also enhances the flavor of the ice cream. This product is used in soups and other first courses. It is also irreplaceable in marinades, for example, when cooking fish.
Real balsamic vinegar must come from Modena, the Italian province. This is the historical homeland of the product. Only here there are all the conditions for favorable ripening of special grape varieties. The climate and soil in these areas allows for the unique notes and taste of vinegar. In addition, there are old recipes, production traditions and constant control over the quality of the product. That is why many culinary experts prefer the product that is produced in Modena.

Balsamic vinegar gives food its characteristic sweet and sour taste. Quality vinegar is thick and dark brown in color. To get a taste of this product, you just need to add a few grams to any dish. Only in this case, you can enjoy the extraordinary notes with which it saturates the already familiar taste.
By the way, it got its name for medicinal properties at the time when it was used for medical purposes. Balsamic vinegar has anti-inflammatory and antimicrobial properties. Its name comes from the word "balm".

Balsamic vinegar or balsamic is a sweet and sour seasoning that is used in the preparation of a wide variety of salads, seafood dishes, as well as for marinating poultry meat. It is a gourmet, expensive product and is very different from the usual apple cider or wine vinegar.

The first information about its preparation in Italy dates back to the eleventh century. At that time, it was available only to very rich people; a barrel of such vinegar could become a whole dowry for a bride from a wealthy family.

According to the name originally given view vinegar was used exclusively as a medicinal balm with antiseptic and anti-inflammatory effects. It was used even during plague epidemics.

Cooking method

The process of making balsamic vinegar is very complex and lengthy:

1. Preparation of grape must. From green, sour grapes of Trebbiano or Lambrusco varieties, juice is squeezed out and boiled until thick. Wine vinegar is added to this brown mass, which activates and accelerates fermentation;

2. Prepared wort is poured into barrels and infused. For this, containers are used different sizes made of wood different breeds... Small barrels are made of oak or ash, medium barrels are usually chestnut or cherry, and for the largest, mulberry is used;

3. At the final stage, the vinegar from different barrels is mixed.
It will take twelve years to get young balsamic vinegar, and up to forty years for mature vinegar. At the same time, only fifteen liters of thick and viscous vinegar are obtained from a barrel with a volume of one hundred liters. This explains its high cost. The spices that are added during the production process in balsamic are different for each manufacturer, as well as the color of the cap on the bottle, which determines the time of its holding.

What ingredients does balsamic vinegar contain? Seasoning composition

By its composition, balsamic vinegar contains: water, proteins, carbohydrates and ash. It is rich in potassium, phosphorus, sodium, magnesium and iron. In small amounts, it includes copper, zinc, polyphenol, pectin. It also contains acetic and pyruvic acid.

There are balsamic recipes that differ significantly from the classic ones. They contain starch, glucose, fructose, corn syrup and other additives. It is cooked without aging. These types of balsamic vinegar are called industrial and do not have any beneficial properties.

What is balsamic vinegar valued for? Benefits from use

Balsamic vinegar prepared by traditional the old way, is used as a sedative and wound healing agent. Its use in small quantities normalizes the work of the gastrointestinal tract and metabolic processes, strengthens the body as a whole. Experiments have shown that it improves memory, lowers cholesterol and relieves inflammatory processes.

Who is Balsamic Vinegar Dangerous for? Harm of consumption

A contraindication to the use of balsamic vinegar can only be an individual intolerance to the product. You should not abuse it and with increased acidity of gastric juice.

Why do we need balsamic vinegar? Seasoning application

Cooking

Balsamic vinegar is commonly used in Italian cuisine. It is added in very small quantities. It is enough to add a little balsamic in and you already get an excellent salad dressing, which has a delicate and soft taste. It goes well with cheese green salad, avocado and tomatoes.

With the help of balsamic vegetables and meat are pickled. Meat dishes can simply be sprinkled with them during the frying process. It sets off the taste of seafood well, goes well with. A few drops of sweet and sour balsamic vinegar is enough to completely transform the taste of the food. It is used to prepare first courses, omelet, dessert and even ice cream.

Balsamic vinegar, found in various sauces, aids in the digestion of heavy and fatty animal foods, especially when combined with olive oil. Balsamic should not be exposed to heat treatment, therefore, it is usually added to ready-made dishes.

Cosmetology

Balsamic vinegar is widely used in the modern cosmetics industry. Thanks to the polyphenols, thionines and anthocyanins it contains, it slows down. A good effect is given by creams with its additive for aging skin. It is found in some anti-cellulite products and in balm for hair loss. Its antiseptic properties help to actively cleanse the skin and improve the complexion. It is also an excellent aphrodisiac.

The classic balsamic vinegar, prepared according to a traditional, old recipe, is undoubtedly useful product... The only drawback is its too high cost.

Ivan K., www.site
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