Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Aged Balsamic

Hawg Fan
Hawg Fan Posts: 1,517
in EggHead Forum
I just got back from Tucson and while I was there I bought some aged balsamic vinegar.  I took Henapple's  advice and glazed some rib eyes with the dark and they were just as good as advertised.  I had some of the aged white on strawberries and it was delicious.  I'm thinking this stuff can enhance the flavor of just about anything.  





Any road will take you there if you don't know where you're going.

Terry

Rockwall, TX
· Share on FacebookShare on Twitter

Comments

  • Fireman_Joe
    Fireman_Joe Posts: 298
    Nice

    Gambrills,Maryland

    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Those are some cool pics. 

    Balsamic is good too!
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Looks like you've got some nice product there. 
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Nice.  Catalina ?  
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • berndcrisp
    berndcrisp Posts: 1,166
    Balsamic vinegar (BV) aged 12 years or more is fantastic. It is pretty thick and you don't need very much. There is a gourmet tasting room/shop in town, "Savor the Olive", that has infused olive oil and BV, expensive but worth the treat and experience.
    Hood Stars, Wrist Crowns and Obsession Dobs!


    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    A friend of mine cooks what he calls steak florentine, he brought this back from Italy.  He marinates t-bones in a healthy amount of balsamic overnight, then a couple of hours before he's going to cook them, he pulls them out and uses a fork to jaccard them and back into the balsamic.  He cooks them over an infrared sear burner to rare/med rare and they're absolutely  amazing.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Hawg Fan
    Hawg Fan Posts: 1,517
    Legume said:
    A friend of mine cooks what he calls steak florentine, he brought this back from Italy.  He marinates t-bones in a healthy amount of balsamic overnight, then a couple of hours before he's going to cook them, he pulls them out and uses a fork to jaccard them and back into the balsamic.  He cooks them over an infrared sear burner to rare/med rare and they're absolutely  amazing.
    I'll have to give this a try with rib eyes or NY strips.  Sounds really good.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
    · Share on FacebookShare on Twitter

Categories