In almost any grocery store in the States, you’re likely to find shelves filled with bottles labeled “balsamic vinegar.”
The likelihood—nay, the reality—is that most of what you’ll see isn’t actually true balsamic. Real balsamic vinegar contains only grape must, is aged at least 10 years, and has a viscosity far greater than that of the thin liquid many of us know as balsamic.
Chefs and real food experts have some opinions about balsamic, many of them less than flattering. In her cookbook Prune, Gabrielle Hamilton wrote that balsamic is forbidden “always and forever.” J. Kenji Lopez-Alt, managing culinary director of Serious Eats, swears balsamic is the fastest way to duck up (as autocorrect would say) a Caprese salad.
But I’m not a career chef. I’m just a food geek who knows her way around a home kitchen, if I may be so bold. My food snobbery is fairly limited to artificial sweeteners, fast food and anything labeled “lite.” Scoff though some might, there are those of us swoon a bit at the oil and balsamic shops that can be found in increasing numbers.
Sure, the wares hawked are mere condimentos, not authentic balsamics, but most of us don’t have such pristine palates that it’s necessary to eschew anything but the real thing. Of course, the more genuine, the better, so if you get your hands on a true tradizionale balsamic, God bless.
Don’t make the mistake of limiting your balsamic to mere salad dressing. The tart-sweet flavors can be a fine complement to much more than simple greens. And don’t be afraid to experiment with some of the flavored varieties. Sure, there are plenty of pros who will turn up their noses, but unless you’re inviting those people over for dinner, why not take a whack at it? If you love balsamic vinegar, try it in these applications.
As a marinade
Brush some balsamic over a steak, and let it sit in the refrigerator anywhere from a few hours to a day before grilling. Using a brush (not just pouring) will get the liquid into the grooves of the flesh, rather than running off the meat. It also reduces waste.
In turkey burgers
Mix a tablespoon of balsamic with some ground turkey and add spices of choice. Try blueberry balsamic with cinnamon, even adding a few fresh berries if you choose. Going sweet seem odd? We lather turkey in cranberry sauce at Thanksgiving—what’s the real difference?
Over ice cream