I was at Trader Joes yesterday and saw something different I'd never seen
before....White Balsamic Vinegar.

I bought it specifically for pasta salads. I love Pasta Salads in the
summertime for work lunches, and I really love the flavor of balsamic
vinegar but hate the ugly color it turns the pasta. So I know I'll use it
in my pasta salad dressing. (which is often just Good Seasons Italian made
according to package ingredients, with extra garlic added)

What else is White Balsamic Vinegar good for?

Does anyone have any sauteed chicken breast recipes that call for White
Balsamic? I'll bet it would be great with wild mushrooms, like portobellas
or shitakes.

Sheryl Rosen wrote:

> What else is White Balsamic Vinegar good for?
>
> Does anyone have any sauteed chicken breast recipes that call for
> White Balsamic? I'll bet it would be great with wild mushrooms,
> like portobellas or shitakes.

Have you tried it yet? How does the flavor compare with
regular b.v.? White pepper lacks certain flavors present
in black pepper and certainly cannot be substituted
indiscriminately one for the other. Is it that way with w.b.v.?

I haven't made this yet, but it's on my list to try:

http://www.cdkitchen.com/recipes/rec...ken69007.shtml

"Sheryl Rosen" > wrote in message
...
>I was at Trader Joes yesterday and saw something different I'd never seen
> before....White Balsamic Vinegar.
>
> I bought it specifically for pasta salads. I love Pasta Salads in the
> summertime for work lunches, and I really love the flavor of balsamic
> vinegar but hate the ugly color it turns the pasta. So I know I'll use it
> in my pasta salad dressing. (which is often just Good Seasons Italian made
> according to package ingredients, with extra garlic added)
>
> What else is White Balsamic Vinegar good for?
>
> Does anyone have any sauteed chicken breast recipes that call for White
> Balsamic? I'll bet it would be great with wild mushrooms, like portobellas
> or shitakes.
>
>

White BV is not real BV - it is ordinary vinegar with sugar and other
flavorings added to make it taste vaguely like BV. Real BV is unavoidably
dark because it absorbs color from the wood casks it is aged in. If you like
the white stuff that's fine, just know what it really is.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Sheryl Rosen wrote:

> What else is White Balsamic Vinegar good for?
>
>

Puree ripe avo with salt, pepper, white balsamic vin. and as much olive
oil you think it needs on top of the oil in the avo. Good over strong
tasting lettuce, like mesclun.
blacksalt

On 2-Jul-2005, "Peter Aitken" > wrote:

> "Sheryl Rosen" > wrote in message

<snip>

> >
> >
>
> White BV is not real BV - it is ordinary vinegar with sugar and other
> flavorings added to make it taste vaguely like BV. Real BV is unavoidably
> dark because it absorbs color from the wood casks it is aged in. If you
> like
> the white stuff that's fine, just know what it really is.
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

My Alessi White Balsamic Vinegar contains White Wine Vinegar, Grape
Musts. The nutrition facts include 3g of sugar per 1 tbsp serving. Not much
else. .

So what's the point? We're not paying $5/Oz for the real stuff? We know
that without being told.

--
The Brick® said that (Work harder; millions on welfare depend on you. )

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"Sheryl Rosen" > wrote in message
...
>I was at Trader Joes yesterday and saw something different I'd never seen
> before....White Balsamic Vinegar.
>
> I bought it specifically for pasta salads. I love Pasta Salads in the
> summertime for work lunches, and I really love the flavor of balsamic
> vinegar but hate the ugly color it turns the pasta. So I know I'll use it
> in my pasta salad dressing. (which is often just Good Seasons Italian made
> according to package ingredients, with extra garlic added)
>
> What else is White Balsamic Vinegar good for?
>
> Does anyone have any sauteed chicken breast recipes that call for White
> Balsamic? I'll bet it would be great with wild mushrooms, like portobellas
> or shitakes.

I find it very similar to rice or white wine vinegar.

Sushi Rice, Japanese noodles (yakisoba) Pantry cole slaw.

Dimitri