Balsamic vinegar: application and useful properties

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2018-04-02 09:45:10

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This exquisite product is nothing like one of the types of wine vinegar. Balsamic vinegar is made from white varieties, characterized by high sugar content. After evaporation and fermentation of boiled syrup is then placed in wooden barrels in which is aged in an average of 12 years. However, 10% of the volume evaporates annually, as a result of 100 liters of initial composition is obtained not more than 15 litres of the finished product. This explains why so high the price of balsamic vinegar, and today he is considered one of the most expensive foods in the world. 100 grams balsamic is not less than 100 euros.

Balsamic vinegar has over 1000 years of history. It was known already in the first century of our era. Homeland it is Italy, the best types of vinegar in our days produced in the area surrounding Modena. And, of course, this is not the product to which we are accustomed. We produce vinegar, food-plants of various acetates, or using the method of dry distillation of wood. A more natural way (microbiological) is made wine vinegar, it is obtained by fermentation of wine.

Balsamic vinegar different from the usual wine the fact that it is prepared from grape must – infused with the skins of pressed juice boiled down to 30% of the original volume, which is also called sour wine.

In the provinces of Reggio Emilia and Modena, there are strict standards for the production of the product. Manufacturers are United in a consortium, which has assigned traditional vinegar acronym B. A. T. M. outside Italy the product is produced only in Greece, in some monasteries. The method of cooking it here a little simplified, which allows to reduce the price and use the product more widely.

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Product Properties

These days it's hard to imagine a restaurant with Mediterranean cuisine, which would not used in cooking balsamic vinegar. The use of this product is obvious. Initially, balsamic vinegar was used in medical purposes. Its unique anti-inflammatory and antibacterial properties used to treat angina, as elixir in case of a breakdown, use vinegar and topically in the treatment of purulent wounds and cuts. It is composed of vitamins C, A and group, as well as polyphenols, which are powerful antioxidants and can prevent cancer and heart disease and blood vessels.

In addition, the components included in the balsamic effectively inhibit the growth of pathogenic flora. Natural product contains acetic, pyruvic acid and pectin necessary to normalize the microflora of the digestive tract. However, taking the product in a minimal dose. Widely used in the manufacture of cosmetic products. Due to the presence of anthocyanins, tannins and polyphenols, balsamic vinegar can significantly slow down the aging process of skin cells. Creams based on it, usually quite expensive. Include it in structure of means against hair loss and anti-cellulite creams.

Dishes with balsamic vinegar

Real balsamic vinegar is thick and stringy, the sauce a dark color with a specific sweet aroma. The greatest use product found in cooking, thanks to the ability to make any meal a truly Royal taste. It is used literally a drop, it perfectly accentuates the taste of cheese and meat, in Italy, balsamic vinegar is added to desserts, soups, salads and even omelettes. And, of course, balsamic is part of the majority of Italian seasoning.

In order to understand how this product can transform the taste of the most simple products, you should try to prepare a simple meal with him.

Sauce for the bread

Ingredients: 2 slices of bread, toasted, salt, tea spoon of mustard (mild), a teaspoon of balsamic with thyme honey, 3 tbsp of olive oil.

Pieces of bread warmed in the toaster, the other components are mixed at the outlet. Dip the bread in the resulting sauce and serve.

A Quick salad

Ingredients: 10 g Parmesan cheese, tomatoes-4 pieces, a Cup of lettuce, a teaspoon of balsamic vinegar, 3 tablespoons tablespoons of olive oil, salt and pepper-to taste.

Lettuce Leaves chop, add the chopped tomatoes, balsamic vinegar and olive oil, stir, season with salt, pepper to taste.

Strawberries with balsamic vinegar

Need: balsamic, mint, 50 g powder sugar 300 g strawberries.

The Berries clean, wash and dry, cut into 4 pieces along each. Then put the strawberries in a bowl, sprinkle the powder, you can decorate with mint leaves, drizzle with balsamic vinegar and stir.


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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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