Balsamic vinegar (abbreviated name "balsamic") is a specific sort of sweet and sour vinegar, invented in the Italian city of Modena, prepared from barreled grape must. The first written mention of the product - in 1046 from the BC At present, balsamic has the status of a product controlled by the region of origin.
By the way of cooking, traditional balsamic vinegar, in some way, differs from other varieties, has a thick consistency, a sweet fruity aroma and a very dark color. There is also a cheaper simplified technology for balsamic cooking based on red grape wine. Simplified balsamic is different from classic to taste and color (it is more light).
Balsamic vinegar - an exquisite and expensive seasoning, rich in flavor tones and shades, is considered one of the best varieties of food vinegars. The maturation period of balsamic in barrels from 3 to 100 years, the older, the higher is valued. Balsamic is one of the most popular condiments used in the best restaurants in the world.
A similar product called "doshab" is being prepared in the Caucasus and Iran. In the US, similar recipes for vinegars are also popular, which produce with the addition of coconut, mandarins, black currants, figs, cocoa beans and some other products.
Balsamic vinegar is used in the preparation of salads, sauces, marinades, desserts. Balsamic vinegar is also served with meat, fish and seafood dishes.
Chicken shashlik with balsamic vinegar sauce
Ingredients:
- Meat chicken without skin and bones, cut from the thighs;
- fresh herbs for decoration;
- sesame seed;
- vegetable oil or chicken fat for frying.
For marinade:
- balsamic vinegar - 4 tbsp. spoons;
- soy sauce - 3 tbsp. spoons;
- mirin (sweet rice wine) or strong wine: Madeira, sherry, 2-3 tbsp. spoons;
- honey natural floral - 2-3 tbsp. spoons;
- sesame oil - 2 tsp;
- a mixture of different varieties of ground peppers (fragrant, black, red);
- garlic - 2-3 cloves;
- grated nutmeg;
- Ground coriander seeds and clove inflorescence (no more than 3 pieces).
Preparation
Soak the wooden skewers in cold water for 30 minutes before cooking. While the skewers are soaked, prepare the sauce: mix all the liquid ingredients for the sauce, add ground spices, squeezed garlic, let the sauce persist, then strain it through a strainer. Chicken meat cut into small pieces and put them on skewers. We heat the frying pan in a frying pan and fry the shish kebabs almost to the ready, turning it over, to a light golden hue over medium heat. Now pour the shish kebabs with the prepared sauce and bring it to the ready. Finished kebabs are sprinkled with sesame seeds and decorated with herbs. Serve with rice or rice noodles .
Meat with balsamic vinegar
Ingredients:
- steaks (beef, lamb, pork);
- balsamic vinegar;
- green onion;
- olive oil or pork fat;
- black pepper powder;
- lemon.
Preparation
For this dish we choose meat only checked by the veterinary and sanitary service.
Meat should not be wet, so if you wash it with water - dry with a napkin. Meat can be slightly repulsed, but it is not necessary. Well warm the fat in a frying pan (and preferably in a grill pan) and fry from both sides, to the desired extent. For each finished piece, we apply a small amount of balsamic vinegar. Sprinkle with lemon juice. Sprinkle with ground black pepper. Served with potatoes and green onions, it will also be good to serve olives, pickled asparagus , a glass of red table wine or sherry.