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/ck/ - Food & Cooking

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10522969 No.10522969 [Reply] [Original]

What does /ck/ use it for? Used if for salad and some pork loin recently, but I don't want to believe this is all it's good for.

>> No.10522973

>>10522969
>vinegar
Fuck. Great start.

>> No.10522997

I've got a bottle of balsamic vinegar in my pantry, I think it's been there for about 4 years.
I think I bought it to use in a goulash recipe.

>> No.10523005

>>10522969
I fry red bell pepper, onions and garlic add literally two drops of baslamic and let it almost avaporate.
Add ham or bacon and make omlette.
I dont really use it for anything else because it makes shit smell like feet.

>> No.10523010

>>10522997
Goulash with baslamic ?
I really hope person which you got the recipe from is dead.

>> No.10523011

>>10522969
are we talking real Traditional Balsamic Vinegar, or the cheaper Balsamic of Modena?
the Traditional one is fantastic on all kinds of things, drizzle on salad, pasta dishes, ice cream, cheese, but only use it raw, never cook it.
Most people can't afford £100 a bottle though.

>> No.10523015

>>10523011
Definitely the cheap one. Poorfag here.

>> No.10523020

Bruschetta, balsamic/olive oil dip for bread, caprese, and a dish that currently escapes my mind

>> No.10523043

>>10523015
No problem.
The cheaper Balsamic Vinegars are still pretty versatile. Use to flavour sauces, salad dressings and dips. Glazes and marinades for BBQ.
Not good with sweets, unlike the Traditional kind.

>> No.10523094

>>10522969
feesh n chips
salads
and the occassional steamed fish with chives and garlic

>> No.10523113

>>10523010
You take that back! It was chef john from foooood wishes for com

https://youtu.be/nJzDfRIb9T0

>> No.10523156

>>10523094
>feesh n chips
Definitely going to have to try that.
>>10523113
Looks like a big time commitment. Maybe another time.


Right now, thinking of mixing it with olive oil and a little garlic hot sauce to saute for about 10 minutes with some Gruyere cheese sausage I got. Maybe add some crushed garlic. At the end, mix in some spinach to cook lightly. Remove from heat and mix with chopped tomatoes and pepper. Cut roll/buns halfway and toast. Hope this turns out tasty.

>> No.10523265

I mostly use it to drizzle on roasted vegetables. Brussels sprouts and asparagus are my favorites.

>> No.10523286

>>10523265
I do this, as well. I just fry up some vegetables in some olive oil, and put the vinegar in the pan right before I turn off the heat.

>> No.10523291

>>10522969
Great dip to serve with a cheese platter. Does amazing things to Pecorino.

>> No.10523312

>>10523291
The real stuff does. It's nice and syrupy.
Cheap Modena vinegar just runs right off, and doesn't taste the same anyway.

>> No.10523321

>>10523312
Yeah, I meant the syrupy stuff. Just serve it in a small bowl with a twig of rosemary or thyme, which you use to slightly brush it onto the cheese.

>> No.10523350

I mixed a bit into my loose meats sandwhich last night and everyone loved it.

>> No.10523425

1 part balsamic vinegar, 1 part kikkoman soy sauce and multiple cloves of crushed garlic is my go to dip for dumplings

>> No.10523443

Slice some tomatoes and mozzarella cheese, make little mozz+ tomato stacks, drizzle balsamic on them.

>> No.10523457

>>10523265
this
roast brussels sprouts in the oven with a bit of oil and maybe shallots, finish with balsamic vinegar

>> No.10525061

A slice of parmegiano reggiano cheese with a piece of bread, a few drops of balzamic vinegar and you're in heaven.

>> No.10525076

sometimes I see the balsamic in my pantry and just take a few sips
that shit is delicious

>> No.10525283

>>10522969
I use it in glazes and rubs, mostly. I will sometimes chuck it over a salad if appropriate, and I find it also goes well with bruschetta.

If I happen to have a bottle of the really expensive shit on hand I'll put it on strawberries.

>> No.10525298

>>10523043
>Not good with sweets
Sure it is, but you gotta cheat and add a teensy bit of sugar to it when you reduce it.

>> No.10525357

>>10522969
>What does /ck/ use it for? Used if for salad and some pork loin recently, but I don't want to believe this is all it's good for.
I always have it, but really only use it for a couple of things.

I splash it on top of assorted planks and slabs of onion, zucchini, bell pepper, eggplant, portobellos, with olive oil and rosemary, and grill alongside the steaks or whatever else I'm grillling. They get better grill marks and a good flavor when it caramelizes. I might toss them back into the marinade when they come off the grill hot.

Balsamic vinegar adds nice acidity to tomato salads, from caprese to a premade bruschetta topping of ripe tomatoes, garlic, olive oil, basil to spoon over toasts.

Every now and then I'll deglaze a pan when sauteeing onions with my main protein with vinegar for a moment, thinking german style because it gives a nice tang to the onions and leaves the wine flavor on the meat, but not the tartness there. I'll use sherry vinegar and apple cider vinegar as much as balsamic.

I buy white raspberry balsamic for use during the holidays for fast cranberry chutney. Canned whole cranberries in sauce, pinch of 5 spice and the raspberry balsamic is delicious.

>> No.10525360

>>10523113
oh I get it, you literally just responded so that you could shill a youtuber and make 1.50$. You're a fucking piece of shit man, I hope you get pancreatic cancer

>> No.10525639

>>10522969

I use it as a flavour enhancer everywhere. I'm addicted to that shit. I use it for onion confit. I fart very often.

>> No.10525657

I'm a wop, so maybe I'm just biased, but I get plenty of use out of it.

Salads, marinades for steak or chicken, atop some creamy, fresh mozz with tomato and basil, over roasted eggplant or other veggies, as a dressing on deli sandwiches.

I love that shit.

>> No.10525794

A bowl of olive oil mixed with balsamic for dipping bread in on a Mediterranean style platter with cheeses and assortment of deli meats is the best