I have a question about the recipe "Brisket with Saba, Apricots, and Figs" from Valerio Farris. I can't find Saba, so I'll have to use balsamic as the base for the marinade. Do I need to dilute it with anything to account for the acidity?
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Valerio is a Staff Writer at Food52.
No need to dilute the vinegar. You can use the same amount as called for by the recipe. The taste will be slightly different, but not worse. Enjoy!
Thank you! Much to my surprise, I went to a specialty store this afternoon to buy fig and apricot balsamic and found Saba! So I'll be able to follow the recipe as written.
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