The composition of the product, calorie content, useful properties, contraindications to use. Balsamic vinegar production technology. How to use balsamic in cooking, what can replace this seasoning? Review of goods.
Balsamic vinegar is an exquisite Italian seasoning with a thick consistency and rich dark shade with a rich sweet and sour taste and fruity aroma. Another name for "balsamic" comes from the Italian Aceto balsamico. This product is made on the basis of grape must. According to the original recipe, vinegar is produced in several provinces of Italy. The first mentions date back to the 11th century AD. At the moment, the seasoning is widely used in many famous restaurants around the world to improve the taste and aroma of various desserts, salads, soups, marinades. The cost of balsamic is quite high, because it takes 12 to 25 years to prepare it.
Composition and calorie content of balsamic vinegar
In the photo balsamic vinegar
The word "balsamic" in the name of this product is not used by chance, because it was originally used as a medicine, a balm for the treatment of wounds. The composition of balsamic vinegar allows for a pronounced antimicrobial and anti-inflammatory effect.
The calorie content of balsamic vinegar per 100 g is 88 kcal, of which:
- Proteins - 0, 49 g;
- Carbohydrates - 17, 03 g;
- Glucose - 7, 57 g;
- Fructose - 7, 38 g;
- Water - 76, 45 g;
- Ash - 0, 37 g.
Macronutrients per 100 g:
- Potassium - 112 mg;
- Calcium - 27 mg;
- Magnesium - 12 mg;
- Sodium - 23 mg;
- Phosphorus - 19 mg;
Microelements per 100 g:
- Iron - 0.72 mg;
- Manganese - 0.13 mg;
- Copper - 26 mcg;
- Zinc - 0.08 mg.
It also contains vitamins and antioxidants that provide the Italian seasoning with numerous health benefits.
Benefits of balsamic vinegar
Many hundreds of years ago, balsamic was used in medicine to combat inflammatory processes on the skin and as an antiseptic for treating wounds. Over time, it began to be used in cooking, which made it possible to discover new beneficial properties when used with food.
The benefits of balsamic vinegar are as follows:
- Improves the condition of the skin … Eating fermented grape must can help get rid of many skin problems. The product slows down aging, allows you to cleanse the integument from pathogenic microbes, eliminate redness and acne.
- Lowering blood glucose levels … Even in small doses, the product has a sugar-lowering effect by regulating glucose levels. Because of this, it is useful for patients with diabetes mellitus. Studies have shown that there are no surges in sugar after a meal, which has a beneficial effect on a person's well-being. In addition, balsamic stabilizes the level for 5 hours after eating.
- Excretion of cholesterol … The antioxidants included in the beneficial composition are also responsible for this function, which prevent excessive oxidation, neutralize dangerous agents that cause an increase in cholesterol.
- Normalizes digestion … In the process of prolonged fermentation in vinegar, probitics and acids are formed, which make it possible to establish digestive processes. Because of this, the product is useful for overeating and a tendency to improper digestion of food.
- Weight loss … By improving gastrointestinal function and saturating certain beneficial bacteria, balsamic vinegar can help prolong the feeling of fullness and prevent fat accumulation. Having tasted a dish with the addition of this ingredient for breakfast, a person reduces his calorie needs for the whole day. Gradually, with the constant use of this seasoning in food, body weight decreases.
- Elimination of symptoms of hypertension … You can reduce high blood pressure by eliminating some fatty acids from the diet and adding balsamic.
- Normalization of the circulatory system … Among the beneficial properties of balsamic vinegar is the ability of the seasoning to reduce the risk of vascular occlusion, which in turn avoids numerous pathologies of the cardiovascular system.
- Increased libido … It is believed that this seasoning is able to activate libido, normalize erection and enhance sensations during sexual intercourse.
Read also about the health benefits of white wine vinegar.
Contraindications and harm of balsamic vinegar
Despite the obvious benefits for the body, balsamic is not an absolutely safe product. There are several contraindications that can save a person from negative consequences.
Balsamic vinegar can be harmful in the following cases:
- Personal intolerance to the product.
- Propensity for allergic reactions. Vinegar is a highly concentrated food, therefore, even in small quantities, it can provoke an allergic reaction.
- Problems with the gastrointestinal tract, a tendency to indigestion, stomach ulcers.
- Violation of the integrity of the mucous membrane of the mouth and esophagus.
It should also be understood that any product should not be consumed uncontrollably. For balsamic vinegar, the maximum daily dose is 2 tbsp. l. or 40 ml.
If in contact with the skin, the product may provoke the appearance of age spots.
Balsamic vinegar from different manufacturers
Currently, a large assortment of goods under the name "balsamic vinegar" is on sale, but not every heading is really an original product. In order not to be mistaken, it should be remembered that balsamic made using traditional technology cannot be cheap. Prices for 100 ml of the product start at 3000 rubles. Be sure to pay attention to the name of the manufacturer, place of production and, of course, the composition.
Balsamic vinegar from various manufacturers:
- Aceto Balsamico Tradizionale di Modena Extra Vecchio … Manufacturer - Acetaia Malpighi, Italy. This high quality product is made from its own raw materials grown in Italian vineyards. It is made entirely according to a traditional recipe, aged for 25 years and underwent an additional filtration procedure. Has an almost black hue and increased viscosity, mild taste and pronounced aroma. The reviews for the original balsamic vinegar are the best. Volume - 100 ml. Price - 7500-8200 rubles.
- Vinagre bals? Mico de M? Dena … Manufacturer - Bodegas Vina Elena, Spain. The product is made on the basis of grape must and wine vinegar, therefore it is not an original balsamic. The aging period is 10 years. At the same time, it has a pleasant aroma and bright taste. Can be used in the same recipes as the original product. Volume - 250 ml. You can buy this balsamic vinegar at a fairly low price - 250 rubles.
- Il quatro centenario … Manufacturer - GIUSTI, Italy. The aging period is 15 years. The composition contains wine vinegar, grape must. At the same time, the manufacturer manages to maintain the traditional acidity level of 6%. Volume - 250 ml. Price - 3300 rubles.
- Riserva di Famiglia … Manufacturer - Antica Acetaia Dodi, Italy, Emilia-Romagna. Traditional product. It contains exclusively boiled and fermented grape must with the addition of a mixture of spices. Supplied in glass bottles. Volume - 500 ml. Price - 5200-6000 rubles.
How to make balsamic vinegar?
Currently, balsamic is used by every self-respecting restaurant chef. However, due to the high cost, this product rarely appears on the tables of the home kitchen. Of course, it can be replaced with other seasonings, but you can also try making it at home. The cooking technology has its own nuances - we hasten to introduce them.
Step-by-step instructions on how to make balsamic vinegar:
- First of all, raw materials are harvested - white grapes, which give an unsurpassed aroma. Juice is squeezed out of it using a press and not subjected to additional processing.
- Further, unclarified juice, the so-called wort, is boiled for some time in order to evaporate excess liquid and, as a result, get a thicker mass with a rather dark shade.
- Next, wooden barrels are prepared. Mulberry should be the largest, chestnut or cherry medium, and oak or ash the smallest. This allows you to saturate the balsamic vinegar with the aromas and shades of the wood of these trees.
- The resulting grape must is first poured into a mulberry barrel. Close tightly, the container is placed in the attic and left for several years for the fermentation process.
- Then it is poured into a medium barrel and aged again.
- At the end, the vinegar is placed in oak containers and, after additional aging, is bottled.
- While the grape must is turned into balsamic vinegar, a set of spices are added to it, but the list of those for the original product is a trade secret. This is why homemade balsamic vinegar will be significantly different from an Italian product.
- The minimum ripening period is 3 years. As it ages, balsamic vinegar gains in usefulness and becomes more valuable. The optimal period is considered to be a period from 12 to 25 years.
The recipe for balsamic vinegar at home is quite simple and does not require any deep knowledge from a person. However, few people dare to try it out because of the technology that is highly stretched over time. On the other hand, you can significantly speed up the fermentation process by adding wine vinegar to the grape must. However, such a product will be of inferior quality and usefulness.
Cooking balsamic vinegar
Aged and fermented vinegar based on high-quality grape must has found the most widespread use in cooking in its homeland, Italy. Here it is used in many dishes.
The taste of balsamic vinegar is somewhat sweet, but at the same time slightly sour and with a pronounced fruity note. Thanks to this, this product is an excellent addition to any meat dishes. Marinades based on it not only improve the taste and appearance, recipes with balsamic vinegar can soften meat fibers, make them more tender. In addition, meat cooks faster after preliminary marinating. An amazing option is to caramelize chicken, pork, beef with balsamic cream. The appearance of such dishes not only attracts attention with beauty, but also causes an unprecedented appetite.
Less popular is vinegar made from grape must, combined with spicy and spicy dishes that already have rich flavor characteristics.
A small amount of seasoning is used to decorate various soups, desserts, delicious seafood dishes, cheese plates, vegetable and fruit dishes when serving.
It is worth noting that balsamic, due to the presence of acids in its composition, ensures a longer preservation of products.
How to use balsamic vinegar depends entirely on the recipe of a particular dish. Sometimes just a few drops are enough to add the finishing touch to serving, while other times the seasoning is mixed with other ingredients to create sauces, marinades, dressings.
Vinegar has a viscous consistency, and the thicker it is, the more mature the product is, and therefore the more valuable. Its color is very dark and rich, so it can significantly affect the appearance of a particular food - this should be taken into account. But the main characteristic, of course, is its rich taste and aroma.
Balsamic Vinegar Dressing Recipes
If we omit the fact that initially balsamic was used as a medicine for the external treatment of skin integuments, then the main option for its use is to use it as an effective and quite useful seasoning for various products and dishes.
The use of balsamic vinegar in the preparation of various dressings:
- Basic recipe … Ingredients: 10 ml balsamic vinegar and 30 ml olive oil. Both ingredients are simply mixed. This option is suitable for dressing dishes from various types of salad.
- Pesto dressing … Ingredients: olive oil (40 ml), balsamic (20 ml), green pesto sauce (10 g). This delicate blend is highly regarded by those looking to lose weight. This dressing is often used instead of mayonnaise in various salads.
- Garlic sauce … Ingredients: olive oil (60 ml), balsamic (20 ml), salt and black pepper (to taste), brown sugar (3 g), garlic (1-2 cloves). Garlic, chopped in any way, is mixed with the rest of the ingredients. The taste is rich, and the aroma enhances the appetite.
- Dressing with honey and mustard … Ingredients: olive oil (50 ml), balsamic vinegar (25 ml), honey (5 ml), Dijon mustard (5 ml), garlic (1 clove), a mixture of peppers and salt. It is best to pass the garlic through a press and beat thoroughly with the rest of the ingredients. This sauce has a pronounced sweetish-piquant aftertaste.
- Herb sauce … Ingredients: balsamic (20 ml), olive oil (60 ml), oregano (5-7 g) and cumin (7 g). This option allows you to decorate the taste and aroma of any dish with ingredients that have relatively neutral flavor characteristics.
- Balsamic cream … Of course, such a product can be bought ready-made in the supermarket, but it is even easier to prepare it at home. Ingredients: balsamic (50 ml), flour (10 g). Balsamic mixed with flour is boiled over low heat until a thicker mass is formed. The aroma of dishes with balsamic vinegar and cream based on it acquires a delicate grape hue, and the taste - a slight sweetness.
- Citrus sauce … Ingredients: balsamic (20 ml), orange juice (20 ml), lemon juice (20 ml), citrus zest (10 g), sugar (5 g). A mixture of these ingredients is best suited for marinating fish before grilling.
- Chili sauce … Ingredients: vinegar based on grape must aged for at least 12 years (40 ml), ground red chili pepper (5 g), sugar (5 g), salt (5 g), water (40 ml). This option is used for marinating pork for kebabs, as well as making French toast and sausage.
Also, balsamic vinegar in cooking is used to make sauces with other food products, for example, with figs, pomegranate, butter, hard cheese, juniper berries, various herbs, and flavorings.
How to replace balsamic vinegar?
According to the original recipe, balsamic is currently produced only in Italy. Its production volumes are quite limited. At the same time, the product is expensive, so not many people decide to buy it and are looking for what can replace balsamic vinegar.
Distinctive features of the original balsamic made in Italy:
- Tradizionale in the title.
- In the description of the composition, only grape must is present.
- The acidity level is no more than 6%.
- The bottles of the Modena product have a square bottom, with a gold cap indicating that the seasoning has been aged for over 25 years and the cream for 12 years.
- Bottles produced by Emilia-Romagna look like a tulip and are made of light glass. The gold label makes it clear that the vinegar has been aged for over 25 years, the silver label for 18 to 25, and the red for 12 to 18.
Balsamic vinegar analogs:
- Vinegar … This is one of the cheapest options. But at the same time, its taste and benefits cannot be compared with the original product.
- Balsamic Condimento … Also produced in Italy, mainly in the same factories as the original seasoning. In the process of its production, deviations from the original recipe are allowed, which makes it possible to make a high-quality product, but at the same time less valuable. Sometimes the aging period is shortened, and the vinegar goes on sale before reaching the age of 12. In other cases, the balsamic is original, but the enterprise where it was produced is located in other provinces, the product itself is not certified, so it costs much less. Low-quality vinegar may also be marketed under the label "condimento", as indicated by various additives in its composition, for example, sugar, artificial colors, flavors, preservatives, substances for imparting the desired consistency and extending the shelf life.
- White balsamic … This variation is a mixture of grape must and wine vinegar. Exposure times are minimal. Its taste is quite delicate, which makes it possible to set off the taste characteristics of many products.
Watch a video about the benefits and dangers of balsamic vinegar:
Balsamic is not difficult to buy now. It is present in the assortment of large supermarkets, where you can always study in detail the labels on the bottle, evaluate the appearance of the product and ask the store consultant questions of interest. As for online purchases, you should carefully choose a supplier, and before placing an order, study the photo of balsamic vinegar in detail and ask the seller for all available quality certificates.
