Balsamic Vinegar

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About Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook! View all posts by Chef Michael →

Comments

  1. toms said: On Jun 4, 2013

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  2. Bob said: On Mar 9, 2013

    I brought some good balsamic vinegar back from Italy. I got a 10 yr old, a 16 yr old and a 35 yr old.
    What I like to do is get some good quality Parmigiano Reggiano slice it thin, bring it to room temp. Chew some of the cheese and then have a small taste of the balsamic vinegar….. Beautiful and decadent with a glass of good (not cheap) Italian wine!

  3. Sandy said: On Nov 8, 2012

    I vaguely recall an episode of ‘The Inn Chef’ where Chef Michael taught us to take 2 cups of regular grocery store Balsamic Vinegar and mix it with 1/2 cup of white sugar, and simmer slowly until reduced to a thick syrup. I still use it to drizzle on various items. The recipe he used it for was the Roasted Strawberries in cookie cups. It seems like a very long time ago now but I still drag that recipe out when I really want to wow my dinner guests. The warm strawerries and the rich taste of the vinegar combined with ice cream is always truly enjoyed.

  4. Grant said: On May 7, 2012

    If you can’t afford the $1,500.00 Balsamic vinegar, and lets face it unless you are an upscale commercial kitchen who can; you should try Balsamic glase or glaze. This is sweet and can be purchased for under $20.00 for a decent quality.
    Try using this in a cranberry glaze on cornish hens. Yum

  5. Lo said: On Nov 16, 2011

    That’s like, a $50 ice cream! No thanks, I’m perfectly happy with my Ben & Jerry’s or Veniero’s hazelnut gelato. Both are less than $2 a serving. ;P

  6. Sharon said: On Oct 18, 2011

    Wow! I did not know about a $1,500.00 bottle of vinegar. I thought I was hearing wrongly. Neat-o! I think that good, home cooks can cook with any vinegar. The trick is to balance the sour and the sweet, which balsamic vinegar (Modena?) already comes-pre-balanced, I mean. Kinda wished I was the camera man!!

    Keep cooking!
    Sharon

  7. Here is another tip on balsamic..
    Take the cheaper stuff we all eat, put it in a sauce pan and reduce slowly to a syrup.
    Does the trick for me!!

  8. Connie said: On Jul 23, 2011

    You know Michael, I understand what you’re saying about “balsamic” vinegar. The cheap stuff is merely red vinegar. The good stuff is, well you’ll have to tell me.
    Most Canadians will never taste $1500.00 per bottle balsamic, but please don’t make us feel like idiots because we enjoy the taste of the $10.00 per bottle “President’s Choice” brand.

    • caitlin said: On Sep 18, 2012

      He also basically called himself “silly” for buying it.

    • Jen said: On Oct 24, 2012

      The “PC” brand stuff that flashed was the cheap stuff. The good PC is a much smaller bottle, and it’s darn tasty for the price! (Though I really really enjoy stuff from the Oliv Tasting Room, about $20 a bottle and WORTH EVERY PENNY)

  9. Eveline said: On Apr 27, 2011

    Michael,

    I love balsamic vinegar, and I buy the best that I can afford. I put it in all kinds of food – fruits, vegetables, steak, chicken, seafood, etc. Yes, I knew that there is such a thing as a 100-year old vinegar that cost $1,500; I’ve been longing to have a bottle since I saw it on one of the shows many years ago.

    I live in California and I used to watch “Chef-at-Home” when they aired it here. I don’t see it anymore. I think they stopped airing it. I’m looking forward to watching your new show.

    Thanks for the tip on the ice cream topped with a drizzle of vinegar. I will definitely try it.

    Eveline

  10. Norma said: On Mar 25, 2011

    Your Brown Butter potatoes sound wonderful and I will try them tonight.

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