Amabanga, asebentisa, nokugcina
Iviniga ye-balsamic ibe yinye yezindlela zokudla ezishisa kakhulu eminyakeni engamashumi amabili edlule, naphezu kokuba isetshenziswa kabanzi e-Italy ngezizukulwane. Njengoba ukwanda kwemfuno, amamaki aphansi ngisho nokulingiswa sekuqale ukulima. Sebenzisa lo mhlahlandlela eya ezinhlobonhlobo zeviniga ebhalsamu ukuze uhlole amashelufu esitolo sokudla futhi wazi imikhiqizo oyithengayo.
Konke Kulobuli
Umehluko omncane emazwini amalebula eviniga bhalamu kungasho ukuthi umehluko omkhulu phakathi kokuphakathi kwebhokisi.
Kunezigaba ezintathu eziyinhloko zamaviniga ebhalsamu : uviniga wase- balsamic wendabuko, uviniga wasebhaleniki webhizinisi lokuhweba, futhi ubeke uviniga obhejamu. Izinhlobo eziningana zingatholakala ngaphakathi kwebanga ngalinye.
Uviniga waseBalsamisi wendabuko
Iviniga yama-balsamic yendabuko ingase ibhalwe ngokuthi "i-Aceto Balsamico Tradizionale di Reggio Emilia" noma "i-Aceto Balsamico Tradizionale di Modena." AmaVinegars abhalwe ngalezi magama kumele akhiqizwe kunoma yiziphi izifunda zaseModena noma eReggio Emilia, e-Italy. Inqubo eyenziwa ngayo le miviniga yendabuko ithatha iminyaka futhi ikhiqiza umkhiqizo omangalisayo, ogqamile, othakazelisayo. I-Trebbiano noma i-Lambrusco kuphela yamagilebhisi asetshenziselwa ukwenza lolu hlobo lweviniga ebhalsamu. Ijusi elivela kulezi zithelo zomvini likhulile emigodini yemithi iminyaka engu-12 kuya kweyishumi nane ukuthuthukisa ukunambitheka kwalo okuyingqayizivele. Amagregre wendabuko bendabuko yibanga eliphakeme kakhulu elitholakalayo futhi lithwala umthamo omkhulu wamanani.
I-Vinegaric yeBhizinisi-Ibhiliki
Ama-vinegars amabhizinisi ama-barkamic amabhizinisi amaningi akhiqizwa futhi asebekhulile isikhathi esincane, uma kunjalo.
Lezi zivinivini zenziwe ngewayini eliviniga futhi ngokuvamile ziba nombala we-caramel, ama-thickeners, ne-flavour. Amagregre amabhizinisi ama-balsamic amabhizinisi angabhalwa nje ngokuthi "uviniga waseBalsamic weModena" uma eqinisweni akhiqizwa kuleyo ndawo. Amagilegitha asekhaya ase-United States noma kwezinye izindawo azikwazi ukuthwala igama le-Modena.
Lezi vinigazi zinekhanda elimnandi elimnandi futhi elimuncu futhi lilungele ngokuphelele ukugqoka isaladi , ama- marinades nama-sauces.
I-Condiment-I-Balsamic UVinegaric
Le ilebula inikezwa ezinhlobonhlobo zamagilegars angabhekane kahle nezidingo ezinzima okumele zibizwa ngokuthi iValgaric Yendabuko, kepha kunesikhathi esengeziwe nokunakekelwa ngaphandle kwamamaki ezentengiselwano. Ngokwesibonelo, ama-vinegars asebenzisa izindlela ezifanayo njengeValgarini Yendabuko yamaValgami kaModena, kodwa akhiqizwa ngaphandle kwaleyo ndawo angase abizwe ngokuthi i-condiment grade balsamic uviniga. AmaVinegars ezenziwe ngezindinganiso zendabuko nasezindaweni ezikhethiwe zase-Italy, kodwa asebekhulile iminyaka engaphansi kwengu-12 nazo zibhekwa njengezinga lokuhleleka. I-Condiment grade balsamic vinegar ingase ithwale amalebula "Iviniga yeBalsamic yeModena PGI," "condimento balsamico," "salsa balsamica," noma "salsa di mosto cotto." Lezi viniga zihlinzekela ukunambitheka okujulile okufana noviniga bhaliyamu wendabuko , kodwa ngethegi elithe xaxa.
Isitoreji seVinegaric
Iviniga yama-balsamu ingagcinwa ngokungenamkhawulo esitsheni esivaliwe ekamelweni lokushisa. Nakuba umbala ungase ube mnyama kancane kanye neziqhumane zingase zifinyelele, lokhu kuyinto evamile futhi akubonakali ukuphahlazeka.
Ukuze ulondoloze ukunambitheka okungcono kakhulu, gcina phakathi kuka-40 no-85 degrees Fahrenheit.