Tip of the Day : Aceto Balsamico

The most important rule of the kitchen is know your condiments.
Don't just know them, make love to them.
Once you're best friends and lovers, you'll realize the world of possibilities that just opened up in your cooking.

We'll start with aceto balsamico - or like you know it, balsamic vinegar.

A little history... yes, you guessed it ! It's from Italy !
It is a reduction of cooked grapes... there is no actual vinegar involved.

Why it's so awesome?
Because you can use it for everything.
Making a salad? Dressing? Dip? Marinade?
Use some balsamic vinegar.
Having some antipasto?
Use some balsamic vinegar.
Having dessert?
Use some cream and a little balsamic vinegar.
Cooking fish? meat? eggs?
Yup.. that's right... Use some balsamic vinegar !

 

My trusty little aceto balsamico

Now just because it is awesome, doesn't mean you have to overdo it.

Balsamic vinegar is extremely strong, so be careful. Always start with a tiny little bit and increase from there.

If you want to start experimenting, feel free to try other kinds of balsamic vinegars, like raspberry. 

You can't go wrong !!