Balsamic vinegar. Applying it to cooking

Vinegar appeared long ago. Practically together with the appearance of wine. Initially, it was just a by-product of wine production from various grape varieties. But over time, its production became independent, and this product began to be valued more highly. The most popular is Italian balsamic vinegar. Its application is wide. Italians became the biggest fans of this product. Moreover, the special climate of this country allows you to make a beautiful balsamic vinegar. Its use in cooking gives the dishes an unusual taste.
In ancient times, balsamic vinegar was used in medicine. And only after a while people began to use it when preparing dishes. Vinegar was an exquisite gift for VIPs. But its taste was also very different from the one we can observe now.
Balsamic vinegar is grape juice, which boils down to a thick state and mixes with wine vinegar, taken in small quantities. Then this mixture is placed in wooden barrels and kept for a long time. The quality of balsamic vinegar depends on the aging period. It can last from a year to 100 years.
Dark brown color and sweetish taste are the distinguishing features of balsamic vinegar. Its use in cooking gives the dishes a unique taste. Cooks around the world appreciated these qualities and gladly add it to salads, desserts, marinades and other dishes.
How to use balsamic vinegar? Its application has some special features. Given that its quality and consistency is higher than that of other species, it should be used in very small quantities. This is especially true for vinegar of high quality and long aging. It is added in small portions, almost in one drop.
Those dishes, which add balsamic vinegar, are not only tasty, but also to some extent useful. This product is an excellent stimulator of the digestive system. It can be used for cooking almost any dish. A few drops of vinegar, mixed with olive oil, will become an excellent dressing for vegetable salad. He also gives an unusual taste to a strawberry salad.

Balsamic vinegar introduces original notes to ordinary cheese. It can be added to the omelet to give it a special flavor. It also tones the flavor of ice cream. This product is used in the preparation of soups and other first courses. It is indispensable in marinades, for example when cooking fish.
This balsamic vinegar should come from Modena, an Italian province. This is the historical birthplace of the product. Only here there are all conditions for the favorable ripening of grapes of special varieties. The climate and soil in these areas allow creating 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 specialists prefer the product that is produced in Modena.

Balsamic vinegar gives dishes a characteristic sweet and sour taste. Quality vinegar is characterized by a thick consistency and dark brown color. To feel the taste of this product, you just need to add a few grams to any dish. Only in this case it is possible to enjoy extraordinary notes with which it sates the already familiar taste.
By the way, he received his name for his medicinal properties in those times when he was used for medical purposes. Balsamic vinegar has anti-inflammatory and antimicrobial properties. Its name comes from the word "balm".