Use Balsamics and Vinegars for Cooking and Dining
Balsamics and Olives are some of the world’s most commonly used culinary herbs, for their aromatic, delectable flavor and medicinal values. In fact, in Greece, they are called Side dishes or Psillikis, while Egyptians called them Khadduri and the Persians used them as preservatives to preserve food. The popularity of Balsamics in the Mediterranean area is due primarily to their health-giving and tasty value, but also because they tend to be low in cost compared to olive oils and may be preserved longer. Balsamics have been in existence since the earliest centuries of history, having been mentioned in Egyptian papyrus as early as ca. 3000 B.C.
Balsamics are made by steaming dry fruits, seeds, nuts, herbs and spices. Common ingredients in the traditional recipe of balsamic include ginger, cloves, cinnamon, cardamom, nutmeg, fennel, anise, and nutmeg. In addition, specialty oils such as Rosemary, basil, oregano, lemon verbena, thyme, ginger are also used. Although the exact origin of the word “balsam” is not known, it is generally believed to be derived from the Arabic word “basm” (the plural of absam, anise) and was assumed to be a preparation of foods preserved with a mixture of herbs and spices.
Balsamic can be found in numerous forms today, and they come in a wide variety of varieties and styles. You can use them as an alternative to your more expensive kitchen and cooking oils for a number of recipes. Some of the more popular recipes that can be prepared with these oils include: hot dogs, salami, stuffing, crackers, cornbread and pizza. Although most recipes for which you will use this oil will call for the freshest extra virgin oils available, you may find recipes online that call for something that has a little bit of a shelf life, such as apricot kernel oil or even peach flower oil. Regardless of what extra virgin oils are utilized, one thing that should always be remembered when using balsamic is that they are not to be used on uncovered skin.
As mentioned earlier, these flavorful vinegars are created by steaming and drying different kinds of fruit, leaves, bark, stems, seeds, peelings and other ingredients until they become very smooth. After that, they are often added to alcohol for fermentation, such as Rosemary, mint, sherry or brandy, and they can also be used as a coloring agent. The great thing about these oils and vinegars is that they have a very wide range of uses and appeal. In fact, they are so versatile that they can be added to a variety of recipes, regardless of whether they call for grapeseed, grapefruit or carrot oil. They will still provide the flavor and aroma that are desired.
For example, many salad dressings and recipes call for oils and vinegars with a balsamic flavor. Olive oils are generally the most common oils used in these recipes, but you can also use them in place of olive oils in a wide range of fruit salads, vegetable dishes, breads, crackers and dips, sauces and desserts. The same holds true for vinaigrette dressings and recipes. You can also use balsamics for a wide range of meats, fish, poultry and seafood dishes. You can even use these flavors for desserts, such as ice cream, sherbets, sorbets and punch.
Balsamics and vinagris are not only good when it comes to flavored foods and dressings, but they also taste great on their own. They have a pungent and earthy taste, which is reminiscent of mustard and steak. The flavors are distinct, but they do not have a strong smell, like that of an alcohol vinegar, like Rosemary or anise seeds. This versatility makes them a popular addition to cooking and dining parties.