Like wine, vinegars improve with age -- everybody knows this, but not everybody wants to shell out the nearly 60 dollars per ounce that good balsamic can cost. America’s Test Kitchen has a solution. (Don’t they always?) In this video, they show us a way to turn supermarket grade vinegar into something that at least mimics the flavor profile of the fancy stuff. Because no one has 12 years to wait around.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
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