There are secrets of the culinary arts, which are not well known. One such product is wonderful balsamic cream. At its core, this balsamic vinegar, but it is much more dense and tough. These qualities that make it indispensable in decorating desserts and cooking meat. Balsamic cream invented by chefs from England.
Initially, this meant someone to decorate and improve the taste of various dishes. Cream prepared by boiling balsamic vinegar with the addition of flour. As a result, we can obtain a thick balsamic vinegar, which was named balsamic cream. This method has two drawbacks that necessarily need to consider if you want to cook balsamic cream at home. First, the process of boiling vinegar takes a lot of time. Second, increased acidity of the product, which is not very useful for the human body.
This is how the concept of balsamic cream. Its main features: less time on the reduction, the balance between sour and sweet, bright appearance of the product and the density. Classic balsamic cream preserves the taste and flavor of balsamic vinegar, but its advantage is in the thick consistency, which is achieved through the attractive appearance of food. Balsamic cream is excellent in as a condiment for almost any type of food. This is an excellent marinade for meat, poultry and even fish. It can also be used in the preparation of desserts, especially ice cream. Balsamic cream are different both in composition and in color. They are: classic, pink, white, with figs or berries, and honey. With the help of this unique cream can decorate delicious desserts and a delicious marinate meat. By varying the additives and their number, the producers of real Italian balsamic cream can create its different varieties and species.