Did anyone try balsamic vinegar? it tastes so good and it's not the stinging as the usual vinegar.

But I've heard it has an amount of alcohol, so is that true?


Thanks :)

Really? I'm a fan of it and it's delicious with turkish bread. However, I've never heard that it contains alcohol. I don't think so because my family have it as well and they never mentioned anything of that sort...

what iz balsamic vinegar? ?

It appears that they use grapes to make it (like alcohol), and it's left for 12 years to even 150 years, but no where does it mention that it's alcohol. Here is an extract which conveys that:

alsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting "must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old.

Link (http://whatscookingamerica.net/balsamic.htm)

However this answers your question directly and according to the following site, there is sometimes 6.5% of alcohol :os

Link (http://answers.google.com/answers/threadview?id=719494)


but then it says that most vinegars are made of wine (traditionally), does that mean that some common vinegars are haram as well?

Balsamic vinegar is manufactured from the juice of white grapes (typically, trebbiano grapes) boiled down to approximately 50% of its original volume to create a concentrated must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated.

Commercial grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (3 – 5 years) are used in salad dressing while mid-aged balsamic vinegars (6 – 12 years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries

I think its made the same way in terms of storage but the process is different from actual wine. Not sure how exactly but i doubt it being the same.

We use it all the time at home with a lot of dishes and salads.

See this, page 66:
http://www.ourfood.com/foodsafety/FoodSafetyAndControlSystem7.pdf

I have been googling and found several resources that say that say it's haram.

So, wouls some try to invistigate how it's made and let us know.
I have been avoiding it ever since, and it was one of my favourites.


Thanks

I can't stand the smell, so I don't use it in anything :os

I too can't stand the smell of it. :mmhmm:

i dont deal with viniger in the first place.. n this is the first time that i hear about blasmatoc vinegar !

hehee i never use vinegar in food!! i only use it in the last rinse, when rinsing ma hair lool it adds a shine to the hair!! :p (try it sounds odd but the results r outstanding! ohh make sure to mix da vinegar with water vinegar alone is too strong)

never heard of it

can some one post a picture

this is so good in salad :love:

http://www.bienmanger.com/images/genre/1320_Vinaigre_Balsamique_Traditionnel_Modene_Ans_A ge_Minimum.jpg

yep balsamic vinegar has a certain amount of red wine if im not mistaken..