Smoked Balsamic Vinegar
Traditional balsamic vinegar is enriched with a fascinating smoky note through gentle cold smoking with cherry wood. The combination of sweetness, acidity, and smoke makes this vinegar a unique culinary element. Ideal for salad dressings, reductions, and as a finishing touch for grilled meats.
Ingredients(for 1 kg)
Instructions
Preparation
5 minutesPour the balsamic vinegar into an acid-resistant, shallow glass dish with a large surface area. Place the dish in the prepared, cold smoker. Ensure the smoking temperature does not exceed 25 °C.
Cold Smoking
3-4 hoursUse cherry wood chips in the cold smoke generator and smoke the vinegar for 3-4 hours. Gently stir the vinegar after each hour. The vinegar should develop a slightly darker color and a noticeably smoky aroma.
Bottling and Storage
12 hours resting timeFilter the smoked balsamic through a fine sieve into a sealable glass bottle. Let it rest for at least 12 hours before use. Store cool and dark; keeps for up to 6 months.
Pro Tip
Use only high-quality Balsamico di Modena IGP or better. Cheaper balsamic creams with caramel are less suitable as smoke notes are overpowered by artificial flavors. After smoking, the vinegar can be reduced into a glaze.
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