On less expensive balsamics vs. "Aged"

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Post #431,292 by hnick 10/16/19 7:20:17 AM 10/16/19 7:20:17 AM Reply	On less expensive balsamics vs. "Aged" In the late 90's my wife sent me to a local (Italian) cooking school. We were given the aged balsamic vinegar to taste and compare with the cheaper off-the-shelf-anywhere type. Then Loretta (the teacher) took the cheaper stuff and reduced it by about half over low heat and the taste was remarkably similar. Apparently aging just filters off water and concentrates the vinegar which you can do manually. "Religion, n. A daughter of Hope and Fear, explaining to Ignorance the nature of the Unknowable." ~ AMBROSE BIERCE (1842-1914)
Post #431,304 by Ashton 10/16/19 3:01:27 PM 10/16/19 3:01:27 PM Reply	Makes whole day ..one lovely case of Insight, then Action. :-)
Post #431,329 by Andrew Grygus 10/19/19 10:07:16 PM 10/19/19 10:07:16 PM Reply	Probably true for her selected conditions . . . . . but probably not across the board. Aged balsamics vary a whole lot. The minimum 3 years in oak barrel is not the same as more years in multiple barrels of different woods. The ratio of must to vinegar varies greatly, including some aged balsamics that are 100% must, like the real expensive stuff. Those with a high proportion of must are generally less than 6% acidity.
Post #431,870 by Ashton 12/6/19 9:19:35 PM 12/6/19 9:19:35 PM Reply	Umm, is it usual for reviewers/tasters of such to omit pH? Me not grok-well "%".
Post #431,876 by Andrew Grygus 12/7/19 3:15:44 AM 12/7/19 3:15:44 AM Reply	You imagine reviewers and tasters know what pH is? Since I'm not either of those esteemed and highly paid worthies, I do own a pH meter, but I haven't had a need yet, so I haven't bought the calibration reagents yet.
Post #431,882 by Ashton 12/7/19 8:13:58 PM 12/7/19 8:13:58 PM Reply	Heh.. even That-bad with these Worthies too? ..then ƒall, Cæsar.. :-/

I'm doing Italian right now, so . . . - (Andrew Grygus) - (10) - Oct. 14, 2019, 08:01:04 PM EDT

Thanks, knew some of this but not all - (drook) - (9) - Oct. 14, 2019, 08:23:27 PM EDT

Thanks, all fixed. - (Andrew Grygus) - (8) - Oct. 14, 2019, 09:27:03 PM EDT

I probably find them easier than you - (drook) - (1) - Oct. 15, 2019, 08:07:18 AM EDT

Yeah, olive oil too . . . - (Andrew Grygus) - Oct. 15, 2019, 11:33:47 AM EDT

On less expensive balsamics vs. "Aged" - (hnick) - (5) - Oct. 16, 2019, 07:20:17 AM EDT

Makes whole day ..one lovely case of Insight, then Action. :-) -NT - (Ashton) - Oct. 16, 2019, 03:01:27 PM EDT

Probably true for her selected conditions . . . - (Andrew Grygus) - (3) - Oct. 19, 2019, 10:07:16 PM EDT

Umm, is it usual for reviewers/tasters of such to omit pH? Me not grok-well "%". -NT - (Ashton) - (2) - Dec. 6, 2019, 09:19:35 PM EST

You imagine reviewers and tasters know what pH is? - (Andrew Grygus) - (1) - Dec. 7, 2019, 03:15:44 AM EST

Heh.. even That-bad with these Worthies too? ..then ƒall, Cæsar.. :-/ -NT - (Ashton) - Dec. 7, 2019, 08:13:58 PM EST

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