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Recommend a Balsamic

post #1 of 15
8/26/07 at 2:25pm
Thread Starter 
I've been getting sick of mayo/mustard/ranch as a sandwich spread and thought I'd try to create my own. My idea was that I could get a cheapo balsamic, put a lot into a pot, toss in some shallots, and reduce down until it's a thick syrup. Combine this with chicken breast and melted Swiss cheese, and I think I may have a tasty sandwich. It could taste awful too, but I see no red-flags yet.

Would the more knowledgable of this forum recommend using a cheap balsamic or actually springing for something better? I figure since it's reducing, the quality of the balsamic does not matter at all. But then again, my cooking education comes from whatever I catch on the Food network.
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post #2 of 15
8/26/07 at 2:49pm
Trader Joes sells a 'Gold Quality' aged balsamic that is $5 or $6 a bottle and is pretty good quality for an inexpensive, readily-available vinegar.
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post #3 of 15
8/26/07 at 3:41pm
Actually, I would stick to the not-cheap stuff, as the flavor is more robust. Trader Joe's is fine, though my favorite easy-access is Colavita, I like the flavor. Beyond $15/bottle, I don't see much return (in terms of cooking). A little higher up you get more robust flavor, but at the $200+ mark that 'traditional' balsamic goes for, not interested one bit... In a similar vein to your plan, I cook chicken in balsamic vinegar quite frequently. Take a pan, put a layer consisting of 30% olive oil and 70% balsamic vinegar, cook on medium-high until the chicken (thin sliced for a sandwich) has a nice patina and the vinegar-oil mix is pretty much seared away. Throw that on toasted sourdough with pepper jack and red-leaf lettuce, and you're golden.
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post #4 of 15
8/26/07 at 4:02pm
You can get a good twelve year old balsamico for sandwiches, salats etc. for 15-20$. Make sure that you buy "Aceto Balsamico", which is the trademark and label of the original balsamico from Modena.
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post #5 of 15
8/26/07 at 5:46pm
Quote:
Originally Posted by Swann View Post
You can get a good twelve year old balsamico for sandwiches, salats etc. for 15-20$. Make sure that you buy "Aceto Balsamico", which is the trademark and label of the original balsamico from Modena.
I wouldn't use that for a reduction, though. The older you go, the thicker and more syrupy it is going to be anyway (and hence, less need for reduction). Reduce a cheap one or use a good one from Modena straight-up.
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post #6 of 15
8/26/07 at 5:55pm
Quote:
Originally Posted by Swann View Post
You can get a good twelve year old balsamico for sandwiches, salats etc. for 15-20$. Make sure that you buy "Aceto Balsamico", which is the trademark and label of the original balsamico from Modena.

+1

Also, to a chicken recipe: try taking some breasts and then scallopini them, nice and thin. Egg wash and coat in panko (Japanese bread crumbs). Med-high heat with olive oil and pan fry until golden brown. In another pan, place sliced "baby 'bella" mushrooms, or browns, or similar, into hot olive oil. Get them nicely crisping, deglaze with a little chicken broth, reduce. Layer the mushrooms on the nice crispy chicken and drizzle some good thick balsamic on. Pop a nice crisp white with a little acidity, and you have a pretty good meal IMO.
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post #7 of 15
8/26/07 at 6:00pm
Quote:
Originally Posted by TheHoff View Post
I wouldn't use that for a reduction, though. The older you go, the thicker and more syrupy it is going to be anyway (and hence, less need for reduction). Reduce a cheap one or use a good one from Modena straight-up.
Yeah, definitely just go with any cheap bottle if you're just going to reduce it - you probably wouldn't even be able to distinguish flavor differences between a cheap variety and a more expensive one after doing it. That's what many restaurants will do unless a dish needs particularly old balsamic vinegar with no reduction.
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post #8 of 15
8/26/07 at 6:02pm
Surprisingly, I've found that the 'Kirkland' brand balsamic (house brand found at Costco) is great for the price point. IMO, best bang for yer buck.
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post #9 of 15
8/28/07 at 4:38pm
It is possible to buy a cheap/industrial balsamic without additives or preservatives, too. Look for 'senza conservanti'. The one I use is called Agria which comes with a tube/cork combo to aid pouring. It's not really worth buying a traditional balsamic (which qualifies after 12 years aging) if you're going to reduce it a great deal anyway.
If you want to experience a kind of heaven, buy a 20 year old or above bottle and drip onto a chip of parmeggiano reggiano or a deliciously ripe strawberry.
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post #10 of 15
8/29/07 at 6:14pm
mmm... i love trader joes balsamic...
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post #11 of 15
8/29/07 at 6:44pm
I think the brand "Fini" is among the best, but think Kirkland or Whole Food's are the best buys out there.
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post #12 of 15
8/31/07 at 4:41am
Quote:
Originally Posted by maxnharry View Post
I think the brand "Fini" is among the best, but think Kirkland or Whole Food's are the best buys out there.


Fini is a cafe/restaurant and production empire here. They make some quality products but their balsamic can be found industrially produced. Nothing spaecial at circa. €5/bottle.
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post #13 of 15
8/31/07 at 11:49am
Whole Foods brand is fine, but don't use too much!
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post #14 of 15
9/6/07 at 11:43am
I second Kirkland Signature. It's the best value I've had.
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post #15 of 15
9/7/07 at 4:07pm
Thread Starter 
Thanks for the advice everyone; I went with Kirkland. The sandwich turned out pretty good, although not as good as I had hoped.

Side note: here's how to make the world's best sandwich, as done by Thomas Keller of French Laundry fame. It also wasn't as good as I had hoped (the sandwich, not French Laundry).

The quest continues!
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