Understanding Balsamic Vinegar - What's the difference?
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- Опубликовано: 27 июл 2024
- Did you know there is a difference in balsamic vinegars and that there is also a certified rating system? On today's episode, we will go over the differences in balsamic vinegar, the rating system and of course, do a taste test :)
0:00 Introduction
0:39 The best balsamic vinegar
2:25 Regular balsamic vinegar
3:27 Balsamic rating system
8:51 Balsamic glazes
9:56 Textures
11:26 Taste test
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Thank you! 
Хобби
I had new idea about all these things about balsamic vinegar. While I was watching I had to pause and run down to my fridge to get my bottle. I have a basic balsamic vinegar of Modena. That's what I find in the grocery store and I only use it to make salad dressing. But now you have opened up a whole new world of possibilities for me. Thank you
Ditto, same here! My husband and I very much enjoy the (one leaf) balsamic we get, but now I am interested in seeking out and trying the stronger stuff!
This has been the most informative, nuanced and comprehensive video on balsamic vinegar on all of RUclips
So disappointing when manufacturers try to fool the consumer! You really need to take the time to educate yourself. Thanks for the great video.
I had a great time learning from this video, which is not only super informative but also well-edited. I'm in Italy right now, and as a huge Balsamic fan, I wondered what stands behind the different pricing, ingredients, and bottle shapes. Thank you very much Ivo!
Absolutely wonderful I was wanting to learn about it and you gave a great video about it ❤❤❤❤
Very well explained. Thank you!
Great information! Just what I was looking for. I have never bought balsamic vinegar before, and you provided everything I need before I go shopping! Thank you! I also just subscribed. Have a great day!
Thanks for the lesson 👍🏼, excellent video
Thank you! I do have a flour leaf bottle from Costco. But now I will try to use it more. Learned so much about balsamic vinegar.
Many thanks for this information, i love balsamic and use it a lot in various dishes, bucket list treat I've just got a bottle of traditional balsamic 25 years old, I'm saving it for something really special, probably strawberries later in the year.
That's going to be a fantastic balsamic!!
I don't ever use it but I did enjoy you explaining it so well. It is always good to learn new things.
Thanks sooooo much for this lesson, i love working with food and there is so much to learn and create !!!
Thankyou so much for all the information!
Thank you so much. I really needed this course. I was so happy to check my store cubbard at my balsamic vinegar to check the ingredients and it was grape must, grape must concentrate and last wine vinegar. I now have on my wish list to try the 50 years of age balsamic ($300.00).
Thanks for explaining, I learnt a lot
Excellent explanation!
Thank you! This was very helpful.
Very nice info. Kudos.
Very informative .Thank you ,very much.
Such an informative video about Balsamic Vinegar, no idea about the grades and rating. Thanks !
I really enjoyed this thanks 👍
Many thanks. Greetings from Mazatlán, Sinaloa, México.
Great to hear from you in Mexico :) :) :)
really very helpful, thanks.
That is so informative. I just read my bottle even though it is Balsamic Vinegar of Modena the first ingredient is wine vinegar and them concentrated grapes must. Thanks for the education.
I absolutely loved this video!!!Now, could I interest you in an educational video on EVOO (extra virgin olive oil)? It’s another confusing product on grocery store shelves which you enjoy cooking with. Many thanks!
so glad you enjoyed this episode and EVOO is on my list - as you know, I use EVOO all the time and yes, there are differences :)
This video is amazing, thank you so much
Thank you so much for educating me on balsamic vinegar. I was able to look at two brands in my cupboard and one of them the first ingredient is wine vinegar. The Costco Kirkland brand has the Four Leaves rated, with the first ingredient being concentrated grape must, the second ingredient is wine vinegar. The only negative is it contains sulfites.
thankyou i never knew this. i recently started making glazes and plan to use it to make a hotsause hybrid with the glaze
I will have to drive to Whole Foods and see what they carry with the four-leaf! Many thanks for the education! Best wishes to you!
Thank You!! Knew none of this!!
thank you sir ... very helpful ... stay well
Thank you Shalom.
Thank you for sharing 💚
I got curious about balsamic vinegar when I saw a bottle of of "tradizionale" balsamic 100 years old on a supermarket shelf the other day. The price was over $1000 for 100ml so I had to ask who would pay that much for vinegar and why. Searching online, the cheapest traditional balsamic I could find was $200. Perhaps I'll try it one day in my life.
Thanks ! 👍👍👍👍👍👍
Ponti 3 year aged balsamic is so delicious. Its not hugely expensive and easy to find here and ticks all of those boxes.
Whip that up into a dressing with olive oil, a little brown sugar and dijon mustard and you can make a little go a long way. Depth of flavor is insane.
I will buy the Irresistible brand! Thank You!
Good choice!
Thank you for letting me know the rating system and what is balsamic vinegar made out of, I just wanted to know what else taste good to pair up with balsamic vinegar. I do love olive oil and balsamic vinegar of Modena lil bit of salt , pepper, minced garlic and basil in it one of many new flavors I'm getting myself into**
😄Thanks!
This was great information. Can you do one on olive oil?
I have an olive oil episode and I think you will really like it - here's the link ruclips.net/video/BRn45v1VeVo/видео.htmlsi=rhFloMjHw9-XSyZb
Sitting outside the local Italian deli which I came to today for Balsamic vinegar, now I know what to look for. 😄
And NONE of then had leaves on them. I made sure to only consider ones that listed grape must first. They did have "traditional", at $125 a bottle. I settled for one just under a hundred. 😮
Very nice - well done!!
@@CookingwiththeCoias And, it's so flavorful, best I've ever had.
I had absolutely no idea this rating system existed. Very interesting. Are you likely to find 4 leaf at a normal grocery store or do you have to start going to specialized stores like Italian delis, etc….
should be able to find it at a normal grocery store 👍🙂
I get the 4 leaf and the cheap Ken's Balsamic salad dressing. I mix in the Ken's first and then drizzle a shot of the 4 leaf over it. Yummy but not too strong.
Thanks for sharing your tips with us 👍👍
I have two in my closet and neither has the rating system. One is Trader Joe’s it just says Aceto Balsamico and the the other is Pompein and it says aged in casks- and the ingredients list says : Balsamic Vinegar 6% acidity- so shady!! 😫
Very nice. The subtitles are not always correct. Check 10:50. Fructose is fruit cows etc :-)
...thanks...its an automatic feature that translates and you are correct - it sometimes gets things wrong :)
Thank you for explaining the leaf grading! The new balsamic vinegar we got was very thin, so we decided to go into learning a bit about balsamic vinegar. The bottle is 2 leaves. But we also found old one from Costco which has 5 leaves. What does this mean? One big leaf in the middle with two small ones on each side
that is most likel;y a 4-leaf or a 2 leaf (the large one in the middle must be just for show) Check the ingredients and you will know right away if itr is a 2 or 4 leaf :)
Thank you most educating. I would like you to share how to make an olive oil and balsamic vinegar dip please. I read that you should also add garlic to this. Your thoughts on a menu would be helpful
I like to dip fresh bread in an olive oil, balsamic blend and I use a ratio of 1:1 but you can vary this ratio to your taste. You can add garlic if you want, but just adding a bit salt and black pepper is also very good!!
@@CookingwiththeCoias 👍
Thank you
Very interesting.....My question is which would have the less sugars.
....check the labels as sugars may vary by company
@@CookingwiththeCoias Thanks.
What is the name of the 4 Leaf balsamic vinegar? it is difficult to impossible to read the name, would love to know, many thanks for your making this video!
There are many different brands of 4 leaf balsamic - this one is actually a store brand, but imported from Italy, and the brand name is "Irresistibles" - it's excellent!!
Well, I just surely enjoyed this. But it did give me some questions. Would you store it in the cupboard or refrigerator? Am I to understand vinegar never expires?
it doesn't need to be refrigerated....I leave mine in the Kitchen cupboard :)
The irresistibles is only available in Canada, they will not ship to USA....bummer.
...there are other brands that make a 4 leaf balsamic as well - perhaps your local store may have some? The irresistibles brand is an excellent one though and one of my favorites :)
🙏👍👍👍
It’s hard for me to understand what’s actually happening. The only way to get a vinegar is a 2 stage fermentation, to go from the sugars to ethanol and then from ethanol to acetic acid. I don’t understand that there doesn’t seem to be a primary fermentation for balsamic, so where does the acidity come from. All I can think is that the sugars are so concentrated that they stop the primary yeast fermentation, rather like a syrup or a jam won’t ferment. So it’s almost an aged grape must syrup. But where is the acidity from?
The acidity still comes from the grapes....the grape must is cooked down so it becomes concentrated and thus the sweetness.
@@CookingwiththeCoias so there isn’t any fermentation at all? So it’s not really a vinegar as, for example, a red wine vinegar is. Correct?
Thanks. So it’s more like a pasteurised and concentrated grape must that is just aged to develop flavours and just happens to be a little sour from the starting ingredients, not from a secondary process..
@@yp77738yp77739 they are both vinegars...the balsamic vinegar is cooked down then naturally fermented but contains no alcohol. Then it is aged in barrels. Wine vinegar is made from wine, that contains alcohol, but loses almost all its alcohol when it transforms into wine vinegar
@@CookingwiththeCoias Thanks.
I’ve just gone and checked the process for TBV.
It is first an anaerobic fermentation with yeast to form an alcohol, a wine but with unfermented sugars left. Then an aerobic fermentation with acetic acid bacteria, to convert the alcohol to acetic acid. So it is not that different to a wine vinegar., just sweeter and aged longer. Then a long wooden cask ageing process for 25 years. Thank you for a fascinating documentary, I used to visit Monza many times on business, such an elegant area, I wish I had visited the distilleries when I was there.
The glaze sounds like Teriyaki sauce .
Sugar content really changes the tast aswell, i prefer 1% to 2%. Masserie disanteeamo is pretty good
Thanks your feedback 👍