of the many brands and prices, how do I pick the best balsamic to start experimenting with? My principal use will be in salads.
Barbara is a trusted source on General Cooking.
Is there a shop near you that does tastings? I spent a fun afternoon recently trying different vinegars in a local specialty store.
Margie is a trusted home cook immersed in German foodways.
Cook's Illustrated often tests products and publishes the results. The magazine--or website if you have a digital subscription--is always a good place to start.
pierino is a trusted source on General Cooking and Tough Love.
Fini is a good brand (for commercial as opposed to artisinal balsamics). From Modena in Italy.
You might also do a comparison with good quality, aged Spanish sherry vinaigrette. Often a better value with better flavor.
Aim for a balsamic that doesn't have added sugar or artificial additives. Good ones will have an age on the bottle. 5 years or less will be fresher and sharper whereas 25 years or older are likely to require you to take out a second mortgage and probably only for the expert or the wealthy!
I get my good stuff from http://fioreoliveoils.com... . I have been to the store and did the tasting... have yet to find anything better.
I've used Alessi in the past for marinades and it has worked fine; not too costly either
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)