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
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!!
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.
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.
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
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
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
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!!
Thank you for the tip. I did it this way and put over strawberries .delicious!!!
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.
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
Your Brown Butter potatoes sound wonderful and I will try them tonight.