I was at Trader Joes yesterday and saw something different I'd never seen before....White Balsamic Vinegar.
I bought it specifically for pasta salads. I love Pasta Salads in the summertime for work lunches, and I really love the flavor of balsamic vinegar but hate the ugly color it turns the pasta. So I know I'll use it in my pasta salad dressing. (which is often just Good Seasons Italian made according to package ingredients, with extra garlic added)
What else is White Balsamic Vinegar good for?
Does anyone have any sauteed chicken breast recipes that call for White Balsamic? I'll bet it would be great with wild mushrooms, like portobellas or [censored].
Does anyone have any sauteed chicken breast recipes that call for White Balsamic? I'll bet it would be great with wild mushrooms, like portobellas or [censored].
Have you tried it yet? How does the flavor compare with regular b.v.? White pepper lacks certain flavors present in black pepper and certainly cannot be substituted indiscriminately one for the other. Is it that way with w.b.v.?
"Sheryl Rosen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I was at Trader Joes yesterday and saw something different I'd never seen before....White Balsamic Vinegar.
I bought it specifically for pasta salads. I love Pasta Salads in the summertime for work lunches, and I really love the flavor of balsamic vinegar but hate the ugly color it turns the pasta. So I know I'll use it in my pasta salad dressing. (which is often just Good Seasons Italian made according to package ingredients, with extra garlic added)
What else is White Balsamic Vinegar good for?
Does anyone have any sauteed chicken breast recipes that call for White Balsamic? I'll bet it would be great with wild mushrooms, like portobellas or [censored].
White BV is not real BV - it is ordinary vinegar with sugar and other flavorings added to make it taste vaguely like BV. Real BV is unavoidably dark because it absorbs color from the wood casks it is aged in. If you like the white stuff that's fine, just know what it really is.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
Puree ripe avo with salt, pepper, white balsamic vin. and as much olive oil you think it needs on top of the oil in the avo. Good over strong tasting lettuce, like mesclun. blacksalt
White BV is not real BV - it is ordinary vinegar with sugar and other flavorings added to make it taste vaguely like BV. Real BV is unavoidably dark because it absorbs color from the wood casks it is aged in. If you like the white stuff that's fine, just know what it really is. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
My Alessi White Balsamic Vinegar contains White Wine Vinegar, Grape Musts. The nutrition facts include 3g of sugar per 1 tbsp serving. Not much else. .
So what's the point? We're not paying $5/Oz for the real stuff? We know that without being told.
-- The Brick® said that (Work harder; millions on welfare depend on you. )
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"Sheryl Rosen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I was at Trader Joes yesterday and saw something different I'd never seen before....White Balsamic Vinegar.
I bought it specifically for pasta salads. I love Pasta Salads in the summertime for work lunches, and I really love the flavor of balsamic vinegar but hate the ugly color it turns the pasta. So I know I'll use it in my pasta salad dressing. (which is often just Good Seasons Italian made according to package ingredients, with extra garlic added)
What else is White Balsamic Vinegar good for?
Does anyone have any sauteed chicken breast recipes that call for White Balsamic? I'll bet it would be great with wild mushrooms, like portobellas or [censored].
I find it very similar to rice or white wine vinegar.
Sushi Rice, Japanese noodles (yakisoba) Pantry cole slaw.
