I had new idea about all these things about balsamic vinegar. While I was watching I had to pause and run down to my fridge to get my bottle. I have a basic balsamic vinegar of Modena. That's what I find in the grocery store and I only use it to make salad dressing. But now you have opened up a whole new world of possibilities for me. Thank you
Ditto, same here! My husband and I very much enjoy the (one leaf) balsamic we get, but now I am interested in seeking out and trying the stronger stuff!
Many thanks for this information, i love balsamic and use it a lot in various dishes, bucket list treat I've just got a bottle of traditional balsamic 25 years old, I'm saving it for something really special, probably strawberries later in the year.
Thank you so much. I really needed this course. I was so happy to check my store cubbard at my balsamic vinegar to check the ingredients and it was grape must, grape must concentrate and last wine vinegar. I now have on my wish list to try the 50 years of age balsamic ($300.00).
That is so informative. I just read my bottle even though it is Balsamic Vinegar of Modena the first ingredient is wine vinegar and them concentrated grapes must. Thanks for the education.
Now I know the difference between all these 😊. Thank you for taking the time to explain and introduce what they are. My favorite BV is the aged one. Next time I will look for traditional. I don't like the glaze, as you said it has many other ingredients to make it thick. In fact, the aged BV is thick and dense enough for me to drizzle over the desserts and icecream. Thanks.
Thank you so much for educating me on balsamic vinegar. I was able to look at two brands in my cupboard and one of them the first ingredient is wine vinegar. The Costco Kirkland brand has the Four Leaves rated, with the first ingredient being concentrated grape must, the second ingredient is wine vinegar. The only negative is it contains sulfites.
Thank you for the video. I may have had balsamic vinegar in restaurants but never made anything with it at home. Will definitely try grilling vegetables with this.
Awesome video! I had no ideas there was a rating system. Pretty sure I’ve never had anything other than a one leaf. Can’t wait to try some others now that I know what to look for!
Great information! Just what I was looking for. I have never bought balsamic vinegar before, and you provided everything I need before I go shopping! Thank you! I also just subscribed. Have a great day!
I had a great time learning from this video, which is not only super informative but also well-edited. I'm in Italy right now, and as a huge Balsamic fan, I wondered what stands behind the different pricing, ingredients, and bottle shapes. Thank you very much Ivo!
Sitting outside the local Italian deli which I came to today for Balsamic vinegar, now I know what to look for. 😄 And NONE of then had leaves on them. I made sure to only consider ones that listed grape must first. They did have "traditional", at $125 a bottle. I settled for one just under a hundred. 😮
Thank you most educating. I would like you to share how to make an olive oil and balsamic vinegar dip please. I read that you should also add garlic to this. Your thoughts on a menu would be helpful
I like to dip fresh bread in an olive oil, balsamic blend and I use a ratio of 1:1 but you can vary this ratio to your taste. You can add garlic if you want, but just adding a bit salt and black pepper is also very good!!
I get the 4 leaf and the cheap Ken's Balsamic salad dressing. I mix in the Ken's first and then drizzle a shot of the 4 leaf over it. Yummy but not too strong.
Ponti 3 year aged balsamic is so delicious. Its not hugely expensive and easy to find here and ticks all of those boxes. Whip that up into a dressing with olive oil, a little brown sugar and dijon mustard and you can make a little go a long way. Depth of flavor is insane.
Thank you for letting me know the rating system and what is balsamic vinegar made out of, I just wanted to know what else taste good to pair up with balsamic vinegar. I do love olive oil and balsamic vinegar of Modena lil bit of salt , pepper, minced garlic and basil in it one of many new flavors I'm getting myself into**
I had absolutely no idea this rating system existed. Very interesting. Are you likely to find 4 leaf at a normal grocery store or do you have to start going to specialized stores like Italian delis, etc….
I got a traditional basalmic vineger of moderna last year and it was great, just today i got a new bottle, this one from reggio Emilia, i havnt tried it yet, probably will tomorrow
What is the name of the 4 Leaf balsamic vinegar? it is difficult to impossible to read the name, would love to know, many thanks for your making this video!
There are many different brands of 4 leaf balsamic - this one is actually a store brand, but imported from Italy, and the brand name is "Irresistibles" - it's excellent!!
I absolutely loved this video!!!Now, could I interest you in an educational video on EVOO (extra virgin olive oil)? It’s another confusing product on grocery store shelves which you enjoy cooking with. Many thanks!
I have two in my closet and neither has the rating system. One is Trader Joe’s it just says Aceto Balsamico and the the other is Pompein and it says aged in casks- and the ingredients list says : Balsamic Vinegar 6% acidity- so shady!! 😫
I got curious about balsamic vinegar when I saw a bottle of of "tradizionale" balsamic 100 years old on a supermarket shelf the other day. The price was over $1000 for 100ml so I had to ask who would pay that much for vinegar and why. Searching online, the cheapest traditional balsamic I could find was $200. Perhaps I'll try it one day in my life.
Thank you for explaining the leaf grading! The new balsamic vinegar we got was very thin, so we decided to go into learning a bit about balsamic vinegar. The bottle is 2 leaves. But we also found old one from Costco which has 5 leaves. What does this mean? One big leaf in the middle with two small ones on each side
that is most likel;y a 4-leaf or a 2 leaf (the large one in the middle must be just for show) Check the ingredients and you will know right away if itr is a 2 or 4 leaf :)
and they stomp the grapes with their feet, yummy. Anyways, i commented the other day on your olive oil video and after buying 2 bottles, and using most of one, i got a really bad gallbladder attack with paralyzing pain. The third one i have had in my life. The other two after i cooked with hog lard. And so i am swearing off oil, grease, fat, meat, eggs of any kind and going to try the whole food vegetarian diet. I have had chronic fatigue for 20 years with a long list of misery and symptoms. I am hoping an all plant, no fat diet like caldwell esselstyn talks about, will help me feel better. Not sure what to do with the unused olive oil. Your videos are a great help for understanding what to buy, thanks
...there are other brands that make a 4 leaf balsamic as well - perhaps your local store may have some? The irresistibles brand is an excellent one though and one of my favorites :)
Well, I just surely enjoyed this. But it did give me some questions. Would you store it in the cupboard or refrigerator? Am I to understand vinegar never expires?
It’s hard for me to understand what’s actually happening. The only way to get a vinegar is a 2 stage fermentation, to go from the sugars to ethanol and then from ethanol to acetic acid. I don’t understand that there doesn’t seem to be a primary fermentation for balsamic, so where does the acidity come from. All I can think is that the sugars are so concentrated that they stop the primary yeast fermentation, rather like a syrup or a jam won’t ferment. So it’s almost an aged grape must syrup. But where is the acidity from?
@@CookingwiththeCoias so there isn’t any fermentation at all? So it’s not really a vinegar as, for example, a red wine vinegar is. Correct? Thanks. So it’s more like a pasteurised and concentrated grape must that is just aged to develop flavours and just happens to be a little sour from the starting ingredients, not from a secondary process..
@@yp77738yp77739 they are both vinegars...the balsamic vinegar is cooked down then naturally fermented but contains no alcohol. Then it is aged in barrels. Wine vinegar is made from wine, that contains alcohol, but loses almost all its alcohol when it transforms into wine vinegar
@@CookingwiththeCoias Thanks. I’ve just gone and checked the process for TBV. It is first an anaerobic fermentation with yeast to form an alcohol, a wine but with unfermented sugars left. Then an aerobic fermentation with acetic acid bacteria, to convert the alcohol to acetic acid. So it is not that different to a wine vinegar., just sweeter and aged longer. Then a long wooden cask ageing process for 25 years. Thank you for a fascinating documentary, I used to visit Monza many times on business, such an elegant area, I wish I had visited the distilleries when I was there.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I had new idea about all these things about balsamic vinegar. While I was watching I had to pause and run down to my fridge to get my bottle. I have a basic balsamic vinegar of Modena. That's what I find in the grocery store and I only use it to make salad dressing. But now you have opened up a whole new world of possibilities for me. Thank you
Ditto, same here! My husband and I very much enjoy the (one leaf) balsamic we get, but now I am interested in seeking out and trying the stronger stuff!
Want this everyday . Thank you , will follow your lesson❤
This has been the most informative, nuanced and comprehensive video on balsamic vinegar on all of UA-cam
Absolutely wonderful I was wanting to learn about it and you gave a great video about it ❤❤❤❤
So disappointing when manufacturers try to fool the consumer! You really need to take the time to educate yourself. Thanks for the great video.
Many thanks for this information, i love balsamic and use it a lot in various dishes, bucket list treat I've just got a bottle of traditional balsamic 25 years old, I'm saving it for something really special, probably strawberries later in the year.
That's going to be a fantastic balsamic!!
Thanks sooooo much for this lesson, i love working with food and there is so much to learn and create !!!
Thank you! I do have a flour leaf bottle from Costco. But now I will try to use it more. Learned so much about balsamic vinegar.
Thank you so much. I really needed this course. I was so happy to check my store cubbard at my balsamic vinegar to check the ingredients and it was grape must, grape must concentrate and last wine vinegar. I now have on my wish list to try the 50 years of age balsamic ($300.00).
I don't ever use it but I did enjoy you explaining it so well. It is always good to learn new things.
Very well explained. Thank you!
That is so informative. I just read my bottle even though it is Balsamic Vinegar of Modena the first ingredient is wine vinegar and them concentrated grapes must. Thanks for the education.
Thank you for this great video, I learned a lot. I did not know how to read the bottle, most helpful thank you
so glad you enjoyed this balsamic vinegar episode and that it was helpful :)
Now I know the difference between all these 😊. Thank you for taking the time to explain and introduce what they are. My favorite BV is the aged one. Next time I will look for traditional. I don't like the glaze, as you said it has many other ingredients to make it thick. In fact, the aged BV is thick and dense enough for me to drizzle over the desserts and icecream. Thanks.
I’m so glad you enjoyed this balsamic vinegar episode and thanks for writing in 👍
Such an informative video about Balsamic Vinegar, no idea about the grades and rating. Thanks !
Thanks for the lesson 👍🏼, excellent video
Many thanks. Greetings from Mazatlán, Sinaloa, México.
Great to hear from you in Mexico :) :) :)
Thank you so much for educating me on balsamic vinegar. I was able to look at two brands in my cupboard and one of them the first ingredient is wine vinegar. The Costco Kirkland brand has the Four Leaves rated, with the first ingredient being concentrated grape must, the second ingredient is wine vinegar. The only negative is it contains sulfites.
thankyou i never knew this. i recently started making glazes and plan to use it to make a hotsause hybrid with the glaze
I will have to drive to Whole Foods and see what they carry with the four-leaf! Many thanks for the education! Best wishes to you!
Very clearly explained!
Thank you for the video. I may have had balsamic vinegar in restaurants but never made anything with it at home. Will definitely try grilling vegetables with this.
Sounds like a great idea!
Awesome video! I had no ideas there was a rating system. Pretty sure I’ve never had anything other than a one leaf. Can’t wait to try some others now that I know what to look for!
Glad you enjoyed this episode and thanks for writing in 👍
@@StephC1516 if you haven't already bought any there's not a huge huge difference between 1 and 3 leaf, but four leaf really starts to shine
Excellent explanation!
Great information! Just what I was looking for. I have never bought balsamic vinegar before, and you provided everything I need before I go shopping! Thank you! I also just subscribed. Have a great day!
I had a great time learning from this video, which is not only super informative but also well-edited. I'm in Italy right now, and as a huge Balsamic fan, I wondered what stands behind the different pricing, ingredients, and bottle shapes. Thank you very much Ivo!
Sitting outside the local Italian deli which I came to today for Balsamic vinegar, now I know what to look for. 😄
And NONE of then had leaves on them. I made sure to only consider ones that listed grape must first. They did have "traditional", at $125 a bottle. I settled for one just under a hundred. 😮
Very nice - well done!!
@@CookingwiththeCoias And, it's so flavorful, best I've ever had.
Thankyou so much for all the information!
thank you sir ... very helpful ... stay well
Thanks for explaining, I learnt a lot
Thank you most educating. I would like you to share how to make an olive oil and balsamic vinegar dip please. I read that you should also add garlic to this. Your thoughts on a menu would be helpful
I like to dip fresh bread in an olive oil, balsamic blend and I use a ratio of 1:1 but you can vary this ratio to your taste. You can add garlic if you want, but just adding a bit salt and black pepper is also very good!!
@@CookingwiththeCoias 👍
Thank you
I get the 4 leaf and the cheap Ken's Balsamic salad dressing. I mix in the Ken's first and then drizzle a shot of the 4 leaf over it. Yummy but not too strong.
Thanks for sharing your tips with us 👍👍
Ponti 3 year aged balsamic is so delicious. Its not hugely expensive and easy to find here and ticks all of those boxes.
Whip that up into a dressing with olive oil, a little brown sugar and dijon mustard and you can make a little go a long way. Depth of flavor is insane.
Thank you. Good to know.
Some says company name "Napa valley natural " from Italy making of the great Balsamic vinegar
Thank you for letting me know the rating system and what is balsamic vinegar made out of, I just wanted to know what else taste good to pair up with balsamic vinegar. I do love olive oil and balsamic vinegar of Modena lil bit of salt , pepper, minced garlic and basil in it one of many new flavors I'm getting myself into**
I had absolutely no idea this rating system existed. Very interesting. Are you likely to find 4 leaf at a normal grocery store or do you have to start going to specialized stores like Italian delis, etc….
should be able to find it at a normal grocery store 👍🙂
Very informative .Thank you ,very much.
Great lesson. How is white balsamic different? Color or coyrse, sweetness, thickness? Thanks!
The white balsamic is typically lighter and not as sweet👍
Very nice info. Kudos.
I got a traditional basalmic vineger of moderna last year and it was great, just today i got a new bottle, this one from reggio Emilia, i havnt tried it yet, probably will tomorrow
...i'm betting it will be a good one :)
I really enjoyed this thanks 👍
Very nice. The subtitles are not always correct. Check 10:50. Fructose is fruit cows etc :-)
...thanks...its an automatic feature that translates and you are correct - it sometimes gets things wrong :)
really very helpful, thanks.
This video is amazing, thank you so much
I will buy the Irresistible brand! Thank You!
Good choice!
Very interesting.....My question is which would have the less sugars.
....check the labels as sugars may vary by company
@@CookingwiththeCoias Thanks.
What is the name of the 4 Leaf balsamic vinegar? it is difficult to impossible to read the name, would love to know, many thanks for your making this video!
There are many different brands of 4 leaf balsamic - this one is actually a store brand, but imported from Italy, and the brand name is "Irresistibles" - it's excellent!!
Have you ever tried the AGED version of Monari Federzoni ? it has a nice flavor
I'll put that one on my list - thanks👍
I absolutely loved this video!!!Now, could I interest you in an educational video on EVOO (extra virgin olive oil)? It’s another confusing product on grocery store shelves which you enjoy cooking with. Many thanks!
so glad you enjoyed this episode and EVOO is on my list - as you know, I use EVOO all the time and yes, there are differences :)
I have two in my closet and neither has the rating system. One is Trader Joe’s it just says Aceto Balsamico and the the other is Pompein and it says aged in casks- and the ingredients list says : Balsamic Vinegar 6% acidity- so shady!! 😫
I got curious about balsamic vinegar when I saw a bottle of of "tradizionale" balsamic 100 years old on a supermarket shelf the other day. The price was over $1000 for 100ml so I had to ask who would pay that much for vinegar and why. Searching online, the cheapest traditional balsamic I could find was $200. Perhaps I'll try it one day in my life.
Thank You!! Knew none of this!!
Thank you Shalom.
Wjat fo you use for charcuterie boards
You can definitely use a good quality extra virgin olive oil with your charcuterie board and even some good balsamic as well👍
Thank you for explaining the leaf grading! The new balsamic vinegar we got was very thin, so we decided to go into learning a bit about balsamic vinegar. The bottle is 2 leaves. But we also found old one from Costco which has 5 leaves. What does this mean? One big leaf in the middle with two small ones on each side
that is most likel;y a 4-leaf or a 2 leaf (the large one in the middle must be just for show) Check the ingredients and you will know right away if itr is a 2 or 4 leaf :)
O. M. G. this is gold
Thank you for sharing 💚
and they stomp the grapes with their feet, yummy. Anyways, i commented the other day on your olive oil video and after buying 2 bottles, and using most of one, i got a really bad gallbladder attack with paralyzing pain. The third one i have had in my life. The other two after i cooked with hog lard. And so i am swearing off oil, grease, fat, meat, eggs of any kind and going to try the whole food vegetarian diet. I have had chronic fatigue for 20 years with a long list of misery and symptoms. I am hoping an all plant, no fat diet like caldwell esselstyn talks about, will help me feel better. Not sure what to do with the unused olive oil. Your videos are a great help for understanding what to buy, thanks
Thanks for sharing your experiences with us and I wish you all the absolute best of good health ahead👍👍
Sugar content really changes the tast aswell, i prefer 1% to 2%. Masserie disanteeamo is pretty good
Thanks your feedback 👍
Wow. This was informative. Thank you. ❤ PS: Maybe I'll try two or three leaves. 😂
So glad you enjoyed this balsamic vinegar episode and happy to hear you are going to try a 2 or 3 leaf version 👍
Thanks ! 👍👍👍👍👍👍
wood barrels?
Yes👍👍
The irresistibles is only available in Canada, they will not ship to USA....bummer.
...there are other brands that make a 4 leaf balsamic as well - perhaps your local store may have some? The irresistibles brand is an excellent one though and one of my favorites :)
😄Thanks!
This was great information. Can you do one on olive oil?
I have an olive oil episode and I think you will really like it - here's the link ua-cam.com/video/BRn45v1VeVo/v-deo.htmlsi=rhFloMjHw9-XSyZb
Well, I just surely enjoyed this. But it did give me some questions. Would you store it in the cupboard or refrigerator? Am I to understand vinegar never expires?
it doesn't need to be refrigerated....I leave mine in the Kitchen cupboard :)
It’s hard for me to understand what’s actually happening. The only way to get a vinegar is a 2 stage fermentation, to go from the sugars to ethanol and then from ethanol to acetic acid. I don’t understand that there doesn’t seem to be a primary fermentation for balsamic, so where does the acidity come from. All I can think is that the sugars are so concentrated that they stop the primary yeast fermentation, rather like a syrup or a jam won’t ferment. So it’s almost an aged grape must syrup. But where is the acidity from?
The acidity still comes from the grapes....the grape must is cooked down so it becomes concentrated and thus the sweetness.
@@CookingwiththeCoias so there isn’t any fermentation at all? So it’s not really a vinegar as, for example, a red wine vinegar is. Correct?
Thanks. So it’s more like a pasteurised and concentrated grape must that is just aged to develop flavours and just happens to be a little sour from the starting ingredients, not from a secondary process..
@@yp77738yp77739 they are both vinegars...the balsamic vinegar is cooked down then naturally fermented but contains no alcohol. Then it is aged in barrels. Wine vinegar is made from wine, that contains alcohol, but loses almost all its alcohol when it transforms into wine vinegar
@@CookingwiththeCoias Thanks.
I’ve just gone and checked the process for TBV.
It is first an anaerobic fermentation with yeast to form an alcohol, a wine but with unfermented sugars left. Then an aerobic fermentation with acetic acid bacteria, to convert the alcohol to acetic acid. So it is not that different to a wine vinegar., just sweeter and aged longer. Then a long wooden cask ageing process for 25 years. Thank you for a fascinating documentary, I used to visit Monza many times on business, such an elegant area, I wish I had visited the distilleries when I was there.
🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾❤️❤️❤️
🙏👍👍👍
The glaze sounds like Teriyaki sauce .
Is it halal for Muslim dear?
yes, you can find halal extra virgin olive oil :)
@@CookingwiththeCoias i am not taking about extra virgin olive oil. It's ok, i got my answer.
Thank you! This was very helpful.