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Balsamic Vinegar

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Am I the only one tired of it or is Balsamic vinegar being overly done to death? Everytime someone suggests a dressing without it someone suggests changing the recipe to Balsamic. There are a lot of good vinegars out there and it seems that they are being under used. There are so many good other flavors but it seems that so many people have thier blinders on when it comes to vinegar. Enough with the Balsamic already especially when most of them are not the real thing or under aged.

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  1. Here, here!

    1. Yeah, quality balsamic is wonderful but overuse leads to boredom.

      I like the HC thread where hounds gave their fave vinegars. Can't find it at the moment...

      And what about good ol' lemon juice or other citrus like yuzu? Makes a nice change.

      1. The Asian markets -- Korean, Chinese, Japanese -- are rich with various kinds of vinegars, from brown rice to red vinegars, and they all have their own personalities! Since it is usually an inexpensive item, it is fun to try a new one every now and then!

        1. It does seemed to be the popular vinegar these days and everyone is using it in everything. I like it, but I also love champaign vinegar, apple, rice,sherry,etc. vinegars and they all seem to have their own uses. I almost always reduce a cheep balsamic and then it becomes a whole different item.

          1. Lately, I've given up vinegar completely on salad - just enjoying high quality extra virgin olive oil and a bit of sea salt. Yum!

            4 Replies
            1. re: sivyaleah

              Oooooh...this is so simple and sounds so good!

              1. re: liu

                Especially if you use really fresh arugula, some thinly sliced red onions, shaved parmesean reggiano or goat cheese and a dusting of black pepper :-)

                Laurie

                1. re: sivyaleah

                  I do the same but add a bit of acidity with just a small squeeze of any type of fresh citrus including: lemon, lime, orange, grapefruit, pomelo, etc. The acid/citrus makes the salad a little bit more light and fresh tasting.

                  1. re: JMF

                    The same light touch (as in a few drops) of a light vinegar such as champagne vinegar or even plain "white" vinegar is a tasty variation on the touch of citrus approach. Think of both as ways of bringing out the flavor of the olive oil, not as adding another flavor. Works nicely with good olive oil.

            2. A petty concern, but balsamic vinegar is ugly to boot! A salad is much prettier with a lightly colored vinegar or citrus for flavoring. And the lighter flavors are much more refreshing in the summertime.

              1. I've switched to verjus...comes both white & red...no acidity to clash with your wine...light & delicious...

                1. a very little bit of the cheap balsamic is really good when you're cooking cherries.

                  1 Reply
                  1. re: FED

                    If you can find some Minus 8 vinegar try that. It is expensive but worth the expense. It is made in Canada and the grapes for the vinegar are harvested at -8 Celcius. Ice wine vinegar, and great with not only fruit but foie gras or sipping like an apperitif.

                  2. Lately, I've been using apple cider vinegar with olive oil, some reduced apple juice, and sea salt. It's a simple and refreshing dressing for the summer - especially good tossed with chunks of Grafton cheddar, grilled chicken, Braeburn apples, and some baby greens.

                    1. I'm all about the sherry vinegar or the fresh lemon or lime juice these days. B. vinegar DOESN'T go w/everything, and it can be cloying.