Iviniga yama-balsamu ingagcinwa ngokungapheli
Ungayikhumbula yini isikhathi ngaphambi kwe-vinaigrette ye-balsamic? Noma into eboshwe nge-balsamic glaze? Nakuba amaNtaliyane ayelokhu esebenzisa uviniga wobhalsamu amakhulu eminyaka, abapheki baseMelika bebelokhu bejabulela iminyaka embalwa nje kuphela. Futhi ukubonga okuhle ukuthi sekuyingxenye ye-cuisine yethu-i-flavour edijithali yokuvutha iviniga iyenezela ukujula nokucebile kwesidlo. Uma ukhetha uviniga wobhalsamu, uzoba namamaki amathathu ongakhetha kuzo-amasiko, amakhodi, kanye nebanga lokuhweba.
Kuye ngokuthi uhlela kanjani ukusebenzisa uviniga wobhalsamu nokuthi kungakanani ongathanda ukuyisebenzisa kuzonquma ukuthi uluphi uhlobo oluthengayo. Intengo ngokuvamile izobeka ikhwalithi, ngakho khumbula, uthola lokho okukhokhayo. Ezinye izimpahla ezishibhile zisebenzisa ama-sulfites njengengezo zokulondolozwa, ngakho-ke uma uthola ukwelashwa, qaphela ngokucophelela ukufunda ilebula.
I-Balsamic yendabuko
Iviniga ye-balsamic yendabuko yenziwe ngamagilebhisi kuphela (wonke amagilebhisi acindezelwe) futhi akhiqizwa ngendlela yendabuko. Yenziwa eReggio Emilia naseModena, e-Italy, ngaphansi kokubuka okuqinile neziqondiso, lapho kuphekwe khona ukunciphisa isigamu, bese ishiya ukuvotshwa amasonto amathathu, bese igcinwa ukuvuthwa futhi inqande iminyaka emihlanu noma okungenani iminyaka engu-12 kuye ngokuthi yiluhlobo luni lomgqomo osetshenziswayo.
Ukuvumelana okufana nesiraphu kubumnyama kakhulu futhi kubushelelekile olimini. Ama-flavour (izithelo zomkhiwane, i-cherry, i-prune), kanye ne-ushokoledi nama-molasses, akhona, futhi uviniga wendabuko wendabuko ukhulu kakhulu futhi awuncane kakhulu kunezinguqulo zezohwebo.
Ukushisa uviniga kuyomonakalisa ukunambitheka kwawo, futhi ukuxuba ekugqokeni isaladi kungukungcola ikhwalithi yendabuko yendabuko. Esikhundleni salokho, sisebenzise njengendlela yokuqeda ama-berries kanye noshizi, ngisho nama-dessert njenge-ayisikhilimu.
Uma ufuna into yangempela, qiniseka ukuthi ibhodlela ibhalwe nge- aceto balsamico tradizionale futhi ihlanganisa i-DOP
("Denominazione di Origine Protetta") isitembu, okusho ukuthi izinga, imvelaphi, kanye nokukhiqizwa kwezithako kuqinisekiswe yi-European Union. Ibhodlela le- aceto balsamico tradizionale lingadala noma yikuphi kusuka ku-$ 40 kuya ku-80, kepha ungathola futhi ku-$ 200 ehambayo.
I-Condiment (Condimento) Ibhalsamu
Nakuba ibhalsamu yendabuko ingaba yilokho okukhiqizwa ngaphansi kweziqondiso ze-DOP, i-condiment balsamic yenziwa ngaphansi kwamazinga amancane okuvimbela. Iyaziwa ngokuthi yi-balsamic esemgangathweni yokuthi uma kwenziwa ngaphandle kokulandela yonke imithetho ethile ye- aceto balsamico tradizionale- yayikhiqizwa ngaphandle kwaModena noReggio Emilia, yayingakaze ibe yinde noma ayizange ikhiqizwe ngaphansi kokuqondisa okulungile . Kodwa-ke, njengoba ingalawulwa, ibhalsamu encane ingabhalwa ngokuthi "i-condiment" futhi. Ngakho kubalulekile ukuthi ufunde ngokucophelela ibhodlela ngaphambi kokuthenga.
Ungabheka ukuhlukaniswa okubili kwelebuli: isitembu se-IGP ( indicazione geografica geetfica protetta ) noma uphawu lwe- Consorzio di Balsamico Condimento , iqembu eliqapha ikhwalithi ye- condimento . Ukuhlola uhlu lwezithako kuyindlela yokuhlola ibanga lesiganga kufanele libe isithako sokuqala (futhi uma kungumlenze kuphela owuphawu olukhulu); iwayini iviniga lilungile, kodwa akufanele libe ngowokuqala ohlwini.
I-balmamic emihle yokudida kufanele ibe yinyene futhi icebile futhi ibe nomxube omuhle we-sweetness, i-asidi, kanye nama-flavour izithelo zomhlaba. Kuzobe kubiza kakhulu, kuzungeze u-$ 40 ibhodlela. Yisebenzise ngendlela efanayo ozoyenza ngayo ibhalsamu yendabuko-nakuba ingaphansi kwemali ongase ube yinto ekhululekile kakhulu futhi usebenzise ukugqoka isaladi.
Iviniga ye-Balsamic ye-Modena IGP
Lona uhlobo lokubhalisamu olutholakala ngobuningi kakhulu esitolo sakho sokugcina esitolo. Ukuhlangabezana nesidingo esikhulu seviniga ebhalsamu e-United States, abakhiqizi kwakudingeka bakhiqize indlela yokukhiqiza elula futhi esheshayo. Ngakho-ke, ayikho isiteji sokuvuthwa ngesikhathi sokukhiqiza-kuphela ukupheka kanye nenqubo ende yokuguga. Ngakho-ke, kufanele iqukathe uviniga iwayini ukulinganisela i-acidity. Khumbula, noma kunjalo, ukuthi akukho mingcele emalini ngakho izinhlobo ezithile zingaqukatha uviniga iwayini elingamaphesenti angu-50.
Zingafaka futhi izithasiselo zombala kanye nama-thickening agents. Ngaphandle kokufunda uhlu lwezithako, ufuna ukubheka i-IGP kule ilebula-lokhu kuqinisekisa ukuthi umkhiqizo wenziwa ngamagilebhisi ahlukahlukene atholakala ku-Modena.
Ngenxa yokuthi lolu hlobo lweviniga lungenziwa ngezindlela eziningi ezahlukene, ukubukeka nokunambitheka kungase kuhambe kancane. Kungaba mnandi (kodwa lokho kungase kube kokungenelela okufakiwe) futhi kube mnyama, noma mncane futhi ukhanyise umbala. Lezi zihlukahlukene ziningi kakhulu kunezendabuko kanye ne-balsamic. Uzothola amabhodlela avela ku-$ 5, uphelele ukupheka nokuxuba ekugqoka izaladi.
Ukugcina uviniga waseBalsamic
Into enhle mayelana nalezi zinhlobonhlobo zeviniga ye- balsamic ukuthi ingagcinwa kuze kube phakade. Akukho ukukhathazeka uma uvula ibhodlela kusukela i-oksijeni ingabangeli ukulimala noma ishintshe umkhiqizo nganoma iyiphi indlela. Gcina uviniga bhalsamu endaweni epholile, emnyama ngaphandle kokushisa. Ungabona isilwane ebhodleleni-lokhu kungumkhiqizo wemvelo wenqubo futhi akulimazi.