[Nille]

Jeg har igrunne ikke likt balsamico spesielt godt, men det var fordi jeg kjøpte på supern og betalte en hundrelapp for 1/2 liter. Men for 1/2 års tid siden kjøpte jeg en deilig - en aldeles vidunderlig vellagret balasmico eddik. Den var svindyr, men etter å ha smakt den tømte jeg de andre jeg hadde i vasken. Det er balsamico eddik fra Modena. Kjøpte den på Oliviers & Co. Kunne spise den med skje.....

Ekte basamico eddik inneholder iallefall ikke farge og karamell. Den inneholder konsentrert druemost, vineddik - og that´s it.

Min inneholder pr ts (15 mg), 10 kalorier, og 3 gram karber. Karbene er det naturlige sukkeret i druesaften. Namme !

Jeg bruker med god samvittighet 1 ts på tomat/mozzarella/basilikum salaten min....

Her står det litt om hvordan ekte balasamico fremstilles:

Sitat:

Balsamic vinegar is a thick, sweet smelling vinegar made from the pure and unfermented juice of grape called the "must." Although different varieties of grapes can be used to create balsamic vinegar, the Trebbiano grape, native to Modena, Italy, is the most common. Other varieties of grapes sometimes used to make balsamic vinegar include the Ancellotta, Lumbrusco, and Sauvignon.


True, gourmet balsamic vinegar is slowly aged in wooden barrels. Each manufacturer has its own process and formula for aging the vinegar, moving it from one type of wood barrel to another to create its own signature flavor. Some of the more commonly used woods to make the barrels are ash, cherry, oak, juniper, and chestnut.


The process of making balsamic vinegar begins by boiling the grape juice until it becomes a thick syrup. It is then transferred to the wooden barrels to start the aging process. This can take from 6 months to several years. The balsamic vinegars sold in your average grocery store are probably only aged for a few months in stainless steel tanks.


Balsamic vinegar can be used in cooking or as a tangy salad dressing. This fruity vinegar is often used as a replacement for cooking wines because it provides similar flavoring. It is commonly cooked with chicken or sautéed vegetables. Balsamic vinaigrette dressings may also contain olive oil and seasonings such as basil and garlic. Balsamic vinegar can also be added to foods, such as spinach, after cooking to create a unique seasoning.