Watch This Before You Buy Aged Balsamic or Just make it.

Рет қаралды 18,459

Күн бұрын

Before you spend $30, $120 or $1000 on aged balsamic vinegar, know what you are buying... or should you age the balsamic yourself?? Learn the difference between the different types and learn how to make aged balsamic vinegar on the cheap!
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0:00 Intro
4:32 $20 roaster
9:00 Siphon / Vacuum brewer
10:43 Taste Test
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Winning Fake Aged Recipe:
113 grams Organic Balsamic Vinegar
15 grams Organic Maple Syrup
15 grams evaporated Sandeman 20 yr. Tawny Port
#hellenicsnackbar #awarehousechef #balsamic #balsamicvinegar

Пікірлер: 176

@TheRealJBMcMunn 6 ай бұрын

Amazing work! I've been to one of the businesses in Modena. It was started in 1860 and they still have the original battery. It's really impressive. The must is monitored at first until it reaches 30% sugar. They have to make sure it doesn't accidentally turn into wine (aceto balsamico pulls the UNO reverse card on wine 😄). Then it's placed in a "battery", a series of barrels in diminishing sizes. The first barrel is the largest and called the mother barrel. The barrel lies on its side with an opening on the opposite (upper) side. After the must is poured, the hole is covered with a cloth so oxygen can get in for the bacteria that does the conversion. After a year the contents are pumped into the next barrel, which is smaller since the must has partially evaporated. This continues until it reaches the last barrel. Meanwhile new must is put in the mother barrel. In this way the battery has a constant cascade of must in various stages. Unlike wine, the balsamic process involves leaving batteries exposed to all kinds of weather, both hot and cold. The place I visited had a tradition where whenever a baby was born they were given their own battery with their name on it. The baby would receive the proceeds from sales from that battery for their whole life. The bulbous bottle was designed and copyrighted to distinguish artisanal balsamic from industrial IGP stuff. The product must be taste tested by a certified official before it can be sold as DOP. You're not paying for them to sit on a barrel for 25 years. You're paying for the repeated transfers and other work, which is done by hand. I've tasted up to 50 year old balsamic and I can taste the differences between vintages. I happen to have some of the world's least sophisticated taste buds so I'm sure everyone else will be able to appreciate it. Once again, strong work. Liked and subscribed.

@AwareHouseChef 6 ай бұрын

Thank you so much (immensely) for sharing your experience. I am so intrigued by this process. How someone can have the wherewithal and patience to create one thing boggles my mind! It’s an amazing culinary world. I’m glad you subscribed and I appreciate your kindness. Stay in touch and all the best!

@TheMatrix0022 Жыл бұрын

You knocked it out of the park with this video. Thx!

@AwareHouseChef Жыл бұрын

Thank you! My pleasure! I appreciate your kindness. Cheers!

@Kathleen67. Жыл бұрын

Oh my, I have had this very question for about twenty years. I love the respect you show for the traditional; and, what a treat to have your friends weigh in. Do you think you'll ever put a cookbook together? I'd pay the big bucks for such a treasure. I can hardly wait to make this one. We use Organic Hidden Springs Grade B maple syrup from Vermont and buy by the gallon for $64.99. Thanks, for another great video.

@AwareHouseChef Жыл бұрын

Thank you Kathleen! I appreciate you always. Love Vermont maple syrup! Lucky enough to be able to get some each year. I’m maybe one day I’ll put together a cookbook. Your copy will be on me. Cheers!

@williamboyd8146 Жыл бұрын

So interesting. Thank You! Cant wait to get started!!

@AwareHouseChef Жыл бұрын

Let me know how you was turns out! Thank you for reaching out. All the best!

@Michael-nz9bq Жыл бұрын

Thank you for making this! It was very helpful!

@AwareHouseChef Жыл бұрын

My pleasure! Thank you for your kindness. All the best!

@user-cb6om3tf5l 3 ай бұрын

I like you was gifted some of the traditional and ever sense then I have been buying it as gifts for my friend's and family as gift very special

@monteceitomoocher 3 ай бұрын

Finally got my first bottle of the traditional, waiting for some local strawberries now, really looking forward to cracking it open..

@anthonyfootball80 Жыл бұрын

I hit that notification bell! and can't wait to make this one day soon.. I love this channel keep the videos coming.

@AwareHouseChef Жыл бұрын

Thanks for the encouragement Tony! Keep in touch. Let me know when you make the balsamic. All the best.

@JesusIs8740 Жыл бұрын

One day I look forward to trying this. Thank you so much for sharing your knowledge.

@AwareHouseChef Жыл бұрын

My pleasure and thank you for your kindness! All the best!

@gailjohnson1205 Жыл бұрын

So interesting. Thanks!

@AwareHouseChef Жыл бұрын

My pleasure!

@richardrobson561 Жыл бұрын

I just stumbled across your channel, and when looking at how many subscribers you had I was shocked, with the quality of your content and for how amazing they all are my partner and I swore that you would of had millions. You have new fans from Canada! Keep up the truly amazing work!

@AwareHouseChef Жыл бұрын

I can’t thank you enough for your kindness Richard it is important to have that level of encouragement. It takes quite a bit to make these videos. Thank you! Feel free to make any suggestions about content you would like to see. All the best!

@broth0076 Жыл бұрын

what an awesome video, very well done

@AwareHouseChef Жыл бұрын

My pleasure! Thank you!

@semaj1360 2 ай бұрын

Brilliant idea to get the wood flavors of the barrels with the port. Thanks for this!

@AwareHouseChef Ай бұрын

You bet!

@jharrison38 2 ай бұрын

Awesome of you to share the knowledge, I want to make some so bad I can taste it thank you for the video going to show my wife I had no idea of all this information. John

@AwareHouseChef 2 ай бұрын

My pleasure! Thank you for reaching out!

@bjkjoseph Жыл бұрын

Good video, looks like you put a lot into it and it shows

@AwareHouseChef Жыл бұрын

Thank you’ I really appreciate that. All the best!

@SouthernCoastalCookingTM 11 ай бұрын

thank you so much for this video you just got a new sub. I really like how you brought in some super-qualified experts to help in the tasting

@AwareHouseChef 11 ай бұрын

My pleasure! All the best!

@frankkeltch5260 Жыл бұрын

I love melted vinegars and this info is really cool. Thank you

@AwareHouseChef Жыл бұрын

My pleasure. I hope you’ll let let me know if you try it. All the best!

@user-fh9vr6ux9t 11 ай бұрын

I definitely want to try to make this!!

@AwareHouseChef 11 ай бұрын

I definitely want to know how it turns out! Cheers!

@RealJonzuk Жыл бұрын

Truly an underrated creator, Never a moment do I regret watching any of your videos when I need to learn something with food items

@AwareHouseChef Жыл бұрын

That’s super-kind!! Thank you so much. I really appreciate the encouragement. All the best!

@annetteannette3808 Жыл бұрын

LOVE IT. THANK YOU

@AwareHouseChef Жыл бұрын

Thank you! My pleasure.

@nutritionalyeast704 Жыл бұрын

ok this video was mind blowing. you are very good at this

@AwareHouseChef Жыл бұрын

Thank you! Let me know how yours turns out. Cheers

@therealnancycarol Жыл бұрын

Wow! Very impressive. Congratulations. 💕💕💕

@AwareHouseChef Жыл бұрын

I appreciate that. Thank you. All the best!

@robertcarnot9015 Жыл бұрын

Interesting. Love Your videos. Grettings from Denmark 😄

@AwareHouseChef Жыл бұрын

Greetings and welcome! Your country is one of my bucket list destinations. Looking very much forward to visiting. All the best!

@bobbijomielke2986 Жыл бұрын

Interesting! I love balsamic vinegar. Thanks!

@AwareHouseChef Жыл бұрын

My pleasure. Give it a try and let me know!

@F6Hawk Жыл бұрын

George, thank you SO MUCH for this!! I love a good balsamic, but they are expensive. But the difference between a quality one and a cheap one is about the same as the difference between a good Cabernet and AC vinegar. I will be giving this recipe a try very soon, as my last bottle is running dry. And thanks for for Parmesan tip. I bet it would pair well with Asiago as well. I have drizzled mine on salads, tomatoes, and especially watermelon, but never cheese. As always, a great video with superb info, thanks again!

@AwareHouseChef Жыл бұрын

Thank you so much, Dave! A little sidenote, the expensive, aged balsamic, for some reason tasted really bad on mozzarella! That same balsamic tastes spectacular on Parmesan. It’s crazy. The mozzarella brings out all the barrel flavors and hides all the fruit notes. I was really surprised. Thank you for reaching out! All the best.

@lovewenwin Жыл бұрын

Thx

@fishesfromtupperware 19 күн бұрын

Great vid! Thanks! As you said knowledge is out there for pretty much everything. I was just about to run down this same rabbit hole to make something that tastes good, but wouldn't fix my mouth to call balsamic, and I found your vid. I'm going a slightly different fast track route. Reducing a gallon of Lambrusco by about half (or too thick to continue), bringing up the sugar to at least 30%, add some vinegar mother, and fast ferment it with aeration. I'll let you know how it goes.

@AwareHouseChef 18 күн бұрын

I’m excited to find out how your was turned out! All the boys all the best!

@rsharma5901 Жыл бұрын

Wow! One of your best comparisons and review. Always had questions on the hype of the true DOP Italian balsamic vinegar. Thanks as always for the education!! :-)

@AwareHouseChef Жыл бұрын

Thank you Rohit! Always great to be of service and I really appreciate hearing from you. All the best and thank you for the encouragement!

@susanfitch8698 9 ай бұрын

Thank you

@susanfitch8698 9 ай бұрын

For not jealously guarding YOUR receipt

@AwareHouseChef 9 ай бұрын

@@susanfitch8698 my pleasure

@nazimunsal1 20 күн бұрын

Süper . Greetings from Istanbul 😊

@AwareHouseChef 20 күн бұрын

Thank you! All the best!

@Lduymo53 Жыл бұрын

Awesome

@AwareHouseChef Жыл бұрын

Thank you!

@barbaraazuree8397 9 ай бұрын

you are AMAZING

@AwareHouseChef 9 ай бұрын

Thank you. I am really glad you liked it. Cheers!

@duncanjames914 Жыл бұрын

I remember the first time I tried aged balsamic at my sister's Inn near Perugia many years ago. A few drops of 18-year old on a slice of pear and some aged Parmigiano-Reggiano. I thought I had died and gone to heaven. Thank you for sharing this information. There's a wide range of culinary applications between different ages (dessert to savoury), but at least one (12-year-old) should be in any serious foodies pantry. Thanks for sharing. 🙂

@AwareHouseChef Жыл бұрын

My pleasure and thank you for sharing your wonderful experience. I live for moments like that

@joniangelsrreal6262 10 ай бұрын

Wonderful …Information new subscriber………😊

@AwareHouseChef 10 ай бұрын

Thank you and welcome! All the best!!

@Blackstarling11 4 ай бұрын

What were the relative brix of each of them? I remember tasting some of the older ones and because the brix had increased they lost their perception of barrel characteristics similar to the effect from over reduced stocks, high proof spirits, dried fruits, over dried cheese or charcuterie. In which case the addition of water will open them back up. I also noted that 'miso burn' occurred in some of the long aged ones in which case the quality was lower from too intense a maillard reaction.

@ZenCatBat 4 ай бұрын

I might be late to the show. Thanks for the great information. At what temperature did you dehydrate for 14 hours? Thank you very much :)

@AwareHouseChef 4 ай бұрын

Thank you! Never too late to encourage someone. Much appreciated. I believe I did “fruit” on my dehydrator which was around 140F. Cheers.

@BestPathUSA 2 ай бұрын

Great experiment! very clever. I wonder what would happen with different sweeteners like palm sugar, honey, molasses, etc....

@AwareHouseChef 2 ай бұрын

Thank you! Molasses gave it a very dingy kind of a flavor. Not good. I think honey would dominate. I actually sell at my restaurant an imported balsamic vinegar that’s infused with honey. It’s a nice balance but it’s quite strong. Give the other sugars a try and let me know!all the best

@leedoss6905 Жыл бұрын

I have an extremely old bottle of the real thing in my house. My late beloved wife bought it for me 20 years ago for Christmas. I think it was aged 25 years.

@AwareHouseChef Жыл бұрын

Oh man that’s great stuff!

@jakethemedic1 6 ай бұрын

Thank you for your video! Out of curiosity, how far off were the other (cheaper) port wines with the maple syrup reduction/dehydration? Do you have a budget port wine suggestion? Thanks!

@AwareHouseChef 6 ай бұрын

Well, they were not bad, just different. An older port will simulate the aging process that occurs naturally in the barrel. Tawny did this the best. Maybe you can get a shot from a bar and pour it in a Togo cup when no one is looking 😂.

@Mr_Dopey 8 ай бұрын

I enjoy Pepsi. I recently purchased on of those machines that you can make your own soda. I am now addicted to balsamic soda.

@Julius_Engels-Greer_the_Third 9 ай бұрын

Great video and impressive job with the "clone"!

@AwareHouseChef 9 ай бұрын

Thank you! I appreciate your kindness. Cheers!

@sleepyhead7391 9 ай бұрын

Nice shirt!

@AwareHouseChef 9 ай бұрын

Thank you!

@maria369 Жыл бұрын

The price of aged balsamic vinegar sure made an impression on me when I first visited Italy. The one I use is cheap and flavoured with figs 😁 I tried many and liked its taste the best. I usually serve it on grilled vegetables. I like what you did with the video today. Longer videos can have adds so that's better for you. I never miss any of the videos by channels I'm subscribed to because I have system. I've selected to only have videos displayed and not stories or anything else (there's an option for that) and then I scroll down through the videos and hide the ones I watch or am not interested in watching(there's an option for that too) that way only the videos I haven't watched are available for me at any time I chose to go back to them.

@AwareHouseChef Жыл бұрын

Good system! (both with the balsamic and the videos) always good to hear from you, Maria! All the best

@maria369 Жыл бұрын

@@AwareHouseChef Thank you George! All the best for you too my friend!

@matlepak9694 6 ай бұрын

That's a great little experiment. That thing about saying WITHOUT conviction about Alex.. 😁

@AwareHouseChef 6 ай бұрын

Thank you!

@kseniaolk2625 Жыл бұрын

Costco is king!!

@lordschokostange4679 4 ай бұрын

Now you started a fire in me that i cant extinguish I LOVE myself some good Balsamic. But im too stingy too spend 100+$ for expensive ones. But now i will try this

@AwareHouseChef 4 ай бұрын

I just eat too much of it to afford the aged stuff. Let me know how yours turns out!

@doodyaviv 8 ай бұрын

Thanks for the video, what about 5 years aged leonardi 100% grape must? Is it a good balance between great and price?

@AwareHouseChef 8 ай бұрын

Never had it. Thank you for the tip!

@litestreamer Жыл бұрын

You can come cook in my kitchen any day. Cheers!

@AwareHouseChef Жыл бұрын

It would be my pleasure. All the best!

@anthonykeve8894 7 ай бұрын

I’ve gained greater respect for balsamic vinegar. You’ve inspired me to continue to consider using other balsamics in my vinaigrette. See below I enjoy my* 6 ingredient balsamic vinaigrette daily both for health** and flavor. It’s the Kirkland BV that’s the key flavor ingredient that took it to the next level from a cheap house brand balsamic. It pairs well w/added fresh basil and most any Italian cheese and milder cheddars. *mine because I developed it from scratch w/out any input from anyone. **health because I chose every ingredient for heath reasons, their portions for flavor

@AwareHouseChef 7 ай бұрын

Thank you for reaching out and sharing! All the best!

@RealJonzuk Жыл бұрын

I'm gonna try the wholefoods premium super dense balsamic it has the golden top and DOP

@AwareHouseChef Жыл бұрын

Cool! Let me know!

@dustinhsiao3681 Жыл бұрын

You always come up with the most interesting and unexpected content! It's really well researched and produced. I wish I had a dehydrator to try this out.

@AwareHouseChef Жыл бұрын

Thank you so much Dustin! What is the minimum temperature your oven will drop down to? You might be able to rig something up! All the best.

@dustinhsiao3681 Жыл бұрын

@@AwareHouseChef Hi George! I just checked. The lowest true temperate is 80C / 176F. I don't know how well that holds. There is also a "keep warm" function that the manual says varies unpredictably from 70-80C / 158-176F. I might just be able to use that, especially if I keep the door open a bit. Thanks for the idea. Didn't think about it.

@AwareHouseChef Жыл бұрын

@@dustinhsiao3681 try to get a fan to blow into the oven. Air movement can speed things up a bit. Hope it works!

@dustinhsiao3681 Жыл бұрын

@@AwareHouseChef My oven has a convection setting that uses a tiny fan mounted in the back. It may be too weak though. I'll try using an additional fan. Thanks for all the advice!

@AwareHouseChef Жыл бұрын

@@dustinhsiao3681 that is actually perfect. My dehydrated doesn’t have a very powerful fan either.

@suecampbell4811 Жыл бұрын

So, how many times did you watch the loop of your friend choosing your balsamic glaze over the others? C'mon, admit it! I'd be impressed that my recipe was so well received. George, we have a bottle of Guiseppi Guisti 3 medal and 5 medal (our fav) "balsamic". Push aside the cheese and serve strawberries with a drizzle of balsamic. OMG. Well, I know what we're having tomorrow...Love ya, mean it!

@AwareHouseChef Жыл бұрын

I hope you give me a recipe a try, Sue! It’s really really good. Thank you for reaching out! Always great to hear from you.

@tomchernota8051 6 ай бұрын

My guru from now..

@AwareHouseChef 6 ай бұрын

Humbled. Much appreciated. Cheers!

@johnathankrage83 11 ай бұрын

I'm going down the rabbit whole of Balsamic vinegar, so fascinating! Loved your video!!! Subscribed! I'm curious have you tried Calivirgin's Balsamic Vinegar? I just ordered a gallon bottle after reading up on it and seeing countless glowing reviews. $125 for a full gallon! Only 10 calories and 2g of sugar per tablespoon, imported from Italy, made of only grape must, a mixture of various batches aged in wooden barrels up to 18 years (I'm assuming they buy excess bulk amounts from various producers). Seems like the best bang for your buck for true single ingredient Italian basalmics. Almost seems too good to be true considering the prices of the others. Worth a try at least! Now I do intend to try making your version! Though what stands out to me the most is that yours is made with the Costco vinegar that already has 9g of sugar per tablespoon (60% sugar), and you added more through the maple syrup along with the wine who's sugar content I'm not aware of, and then reduced all of that another 20% or so through evaporation. So the Calivirgin allegedly authentic variety is only 13.33% sugar, while what you made is closer to 80% sugar if my loose math estimation is correct. No wonder it was rated the best considering the sugar content! Still, I intend to make yours and have it along side the calivirgin bottle as I'm sure both taste incredible and will have their uses. But I'd love to know what your take on Calivirgins offering is, cause it really seems too good to be true. I'll get to try it myself on Monday, but as I've never tried any of the others I won't know if it's truly as good as the reviews say. But I'm sure you'd be able to explore that! Thank you!

@AwareHouseChef 11 ай бұрын

Thank you for sharing that with me and thank you for subscribing! I did a quick search for Calivirgin Balsamic on Amazon and could not find the specific one you’re talking about. Can you post a link? I would imagine that the Sandeman Port has quite a bit of sugar in it. Don’t forget to burn off the alcohol and please let me know how yours turns out. All the best!

@johnathankrage83 11 ай бұрын

Another question, what was the time and temperature of your dehydrator for the winning batch to get it to the desired consistency?

@richardcernava4139 5 ай бұрын

How did the Calivirgin balsamic go? No where on their website does it say 100% grape must. But what I’ve see on the bottle is, 100% barrel aged balsamic vinegar. There is so much word smithing when it comes to balsamic that this leads me to believe this is not as you believe.

@mohammadzahid8733 10 ай бұрын

Very good information sir. After apple which will be the most beneficial. ?

@AwareHouseChef 10 ай бұрын

Thank you. I am not sure I understand your question.

@mohammadzahid8733 10 ай бұрын

Sir apple cider vinegar is good but after that which is best. Examples like red wine or balasm.

@AwareHouseChef 10 ай бұрын

I understand now! My apologies. There are many great vinegars out there. I would stay away from processed, manufactured vinegar’s like white and red. If you’re going to purchase a wine vinegar, I would make sure that it came from a reputable source that made it from wine that contains no sulfites and is also organic. I do like organic rice wine vinegar as well.

@mohammadzahid8733 10 ай бұрын

Thanks sir. 👍

@tomektomek9836 5 ай бұрын

You don’t have to silence the gaps in between the dialogue, it makes a somewhat annoying effect. Other than that perfect video! Going to try your recipe:))

@AwareHouseChef 5 ай бұрын

Ok thanks!

@CeeTeeUSA 5 ай бұрын

I mix glaze with a splash of the higher quality balsamic and achieve a close match for a fraction of the price..

@suspicionofdeceit 3 ай бұрын

lol

@Jayfoxpox 10 ай бұрын

I don't have a dehydrator but have a air fryer that goes to as low as 175f would this have any negative impact on the balsamic? Aside from the risk of burning it.

@AwareHouseChef 10 ай бұрын

175 is pretty high. It will most likely take less time then at a lower temp . I would try it and see how it tastes

@BlackhawkPilot Ай бұрын

I would have loved to seen the test also run with Parmesan cheese.

@AwareHouseChef Ай бұрын

Thanks! I can vouch for the homemade version with Parmesan. Cheers!

@battiekoda 5 ай бұрын

Where can I find that sweater you're wearing?!

@AwareHouseChef 5 ай бұрын

Here ya go: www.hardcoreitalians.com/products/mozzarella-tee

@MidnightatMidian Жыл бұрын

Your sweat shirt kick .ss!!

@AwareHouseChef Жыл бұрын

Thank you!

@TheNewLooter 11 ай бұрын

that's pretty crazy. I wonder if the glaze you've made has similar longevity to the traditional stuff.

@AwareHouseChef 11 ай бұрын

Mine is still fine from six months ago! Cheers!

@mossdale4591 11 ай бұрын

George, I noticed that on the label for the Costco balsamic you use, it says 45 calories per tablespoon, and I thought what the heck--so I looked at the reviews for it, and found that a lot of the postings of more recent years say that the product is different than it used to be because the chimps at Costco started adding 6g of sugar to the vinegar before bottling it. I hope you can bring me the news that they even more recently STOPPED doing that...or failing that, maybe point me towards another source for the same product of Modena vinegar that Costco has been (apparently) falsely CLAIMING to sell. I'm a keto eater, and if I had to pay five times as much, it would probably be a much better bargain for me. In any case, thanks for the wonderful and very interesting video. Cheers!

@AwareHouseChef 11 ай бұрын

Thanks for that. I bought that bottle about a year ago. Let me check Costco next week and I will let you know. It is unlikely that they added sugar without it being on the label. Thanks for bringing it to my attention

@mossdale4591 11 ай бұрын

@@AwareHouseChef Thanks so much. Look forward to imitating your imitation.

@AwareHouseChef 11 ай бұрын

My pleasure. Bear in mind also that balsamic vinegar is also a bit high in sugar

@richardjohnson7019 Жыл бұрын

Costco's Kirkland Organic Balsamic Vinegar is great straight up for us hard working normal people

@AwareHouseChef Жыл бұрын

Great, great stuff. Always a bottle on hand. Cheers!

@BinxyBrown 11 ай бұрын

Can you produce this in bulk and put it back in the cupboard? Im just wondering it the wine can naturally age into vinegar or does mixing them together stop that?

@AwareHouseChef 11 ай бұрын

I’m not sure what you quite mean by bulk. I guess you can do like 8 ounces.

@thomasb1943 2 ай бұрын

I'm going to try your recipe this weekend. I will report back.

@AwareHouseChef 2 ай бұрын

Please do!!

@thomasb1943 2 ай бұрын

I have it in my dehydrator for 130 degrees F. I didn't know what evaporated port meant, so i put it in straight from the bottle. (hope that doesn't ruin it) I am estimating to check it in about 12 hours to check progress.

@AwareHouseChef 2 ай бұрын

@thomasb1943 yeah you had to boil off the alcohol from the port. It won’t be bad but you will taste the alcohol. Sorry I wasn’t more clear about that

@thomasb1943 2 ай бұрын

@@AwareHouseChef I just tried it this morning and it is delicious! I'm already planning on trying to pair it with a ton of foods. Do you have any suggestions around storage? Do I need to store it in the fridge? About how long do you think it lasts? (I think I'm going to eat all of this first batch, but I'm thinking about having some on hand in the future)

@AwareHouseChef 2 ай бұрын

@thomasb1943 that makes me so happy! No fridge needed! Put it on everything including Kirkland vanilla ice cream! Cheers!

@slewone4905 7 ай бұрын

I was, like, if you add ginger to it, that's basically my Ginger balsamic reduction.

@littlepotato2741 Жыл бұрын

Hmm... It almost seemed like the first chef preferred the lighter tasting balsamic. Perhaps this is due to using high quality ingredients and thinking of the balsamic as an addition to those ingredients? Preferring that that balsamic be an undertone and complimenting flavor to the primary ingredients? I don't know... maybe I'm reading too much into him saying that it had a lighter taste. I will definitely try this in the future.

@AwareHouseChef Жыл бұрын

It lends itself to his cooking style as well. He is a great, great chef. He focuses on simple clean and fresh. All the best!

@plektosgaming Жыл бұрын

Many people all over the world have "Balsamic" imprinted onto their brain to mean the stuff we typically buy for $10. So what he's looking for in cooking is probably the more acidic brighter profile we see on salads and so on. Which nobody uses the traditional types for. The second chef was obviously using it as an accent and focused on the umami notes.

@michaeld2716 11 ай бұрын

@losdeldostacos8007 3 ай бұрын

The way he's saying Modena is making me crazy.

@rtm6930 2 ай бұрын

The instructions need to be a little clearer please. Picked everything up and I assuming that only the port was reduced and the recipe weight is the reduction weight. And also there was no reduction with the vinegar

@AwareHouseChef 2 ай бұрын

My apologies. Here are the proportions as a recipe on my website: awarehousechef.com/assets/files/Balsamic.pdf Reduce the entire balsamic to 30% of its original weight

@rtm6930 2 ай бұрын

@@AwareHouseChef ok excellent mix everything together at those proportions and then reduce to 30% of original weight 👍🏼

@AwareHouseChef 2 ай бұрын

Correct

@rtm6930 2 ай бұрын

@@AwareHouseChef OK, I went down the Rabbit hole, with a bottle of La Secchia 25 year next to me for reference. I was trying to produce 750 grams to fill up an empty bottle of 1942. (Started with 1071 total grams at proper proportions) took 60 minutes of constant stirring on low heat and when I felt crystallization I killed the heat and turned it back on a minute later. Where I finally ended up with was about 610 grams, just slightly over a 40% reduction but dam... yummy. I would highly recommend trying it with this reduction. It would seem at 30% it was still a lightly acidic when compared to the La Secchia 25 year.

@AwareHouseChef 2 ай бұрын

@rtm6930 so you did it without a dehydrator? Glad it worked out! And thank you for letting me know!

@X1GenKaneShiroX 7 ай бұрын

Time equals money, so therefore the one that has been aged for the most amount of time, like literally a century, is going to cost the most money to purchase. It’s not rocket science here.

@timothybrown7779 9 ай бұрын

Hmm could not find the recipe. Go to your recipes click on the picture and that’s all there is. Is a picture.

@AwareHouseChef 9 ай бұрын

I have to fix that. Carefully click on the title

@abelfaia5101 9 ай бұрын

Hello Chef, Fantastic Videos. I love the attention to detail. The Presentation and dialogue are excellent. Having said that, I also can't get/find the recipe and I'm dying to try it. I do see what you are referring to... if you're not careful, you get a pic. On other recipes I get the option to download a pdf. In this case it's either the pic, or when clicked correctly, it just goes to the KZfaq video. Any suggestions? Subscribed and sharing!!! Thank you.

@AwareHouseChef 9 ай бұрын

@@abelfaia5101 thank you. I think it is finally fixed but here is the link: awarehousechef.com/assets/files/Balsamic.pdf

@abelfaia5101 9 ай бұрын

Thank you very much! Are the indicated weights for the Porto and Balsamic before or after reduction?

@snowdoggieii Жыл бұрын

reggio emelia : am i a joke to you?

@AwareHouseChef Жыл бұрын

Ha. Reggio Emelia probably would have watched to the end of the video…

@chandie5298 5 ай бұрын

There are actually two things going on here. 1. you were attempting to emulate the most expensive product......and you accomplished that. 2. The judgement of "the best" is too broad. Best for what? Best for salads? Best for its vinegar quality? Best for a condiment? etc etc etc There are multiple uses for varying types of things called "balsamic vinegar". I would not use the super high quality in a salad dressing for instance. The different flavor profiles of the different products yield a better result depending upon how they are going to be used. Certainly there is a more expensive product.....the process requiring far more time and effort and thus the higher cost, BUT this does not mean that that product is best or most appropriate for every use. A $5 bottle of balsamic vinegar is probably better for use in most salad dressings than the most expensive balsamic from italy. I think what I am trying to point out is that the more expensive thing does not necessarily mean that it is a better product. Whether the product is "the best" or not completely depends upon the intended use. The most expensive product is the most expensive due to the process to manufacture it (including the certifications etc) but that does not make it "the best" choice for every scenario. In the US, we are a capitalists culture and it is often (incorrectly) assumed that the most expensive is the best, period...end of story. But that is not nearly "the whole story". The proper product for the proper use.

@AwareHouseChef 5 ай бұрын

The chef, Alex, who I featured in this show, is well on his way to receiving either James Beard award or a Michelin star. And clearly he chose the least expensive of the lot, based on his experience with balsamic vinegar, and his taste profile in his cooking. So yes, there are many different factors. Clearly, I was trying to replicate the most expensive one, calling it the best. But everything is subjective. I truly appreciate your commentary and that you’ve reached out. Thank you for the kind compliments!

@anthonykeve8894 7 ай бұрын

“Giusti” pronounced ju-stee.

@AwareHouseChef 7 ай бұрын

Thanks!

@jammin6816 Жыл бұрын

With all due respect, I think you should’ve chosen Italian chefs to judge the balsamic vinegars, or people who work in the industry (I’m neither Italian nor work in the industry). If a chef’s palate is not properly trained it doesn’t matter how many awards he has, he’s not going to be a good judge.

@AwareHouseChef Жыл бұрын

I actually did. None of them wanted to go on film.