2007-01-20 04:09:27 · 7 answers · asked by victorybased 1 in Food & Drink ➔ Cooking & Recipes
Balsamic vinegars is a red wine vinegar from Modena in northern Italy. Its distinctive sweet and sour taste is achieved after it has been left to mature in wooden cases for between 3 and 12 years, or preferably even longer for a richer taste. Fish, chicken, Veal, or other meat lends itself well to the different flavors & taste of the balsamic vinegar.
2007-01-24 00:43:23 · answer #1 · answered by W0615 4 · 0⤊ 0⤋
I have tried this with several types of meat and in marinades. Yes, chicken probably absorbs the flavor best so that would be my first choice..it actually is very good with pork also. I cook my porkchops or roast in a slow cooker, mix Balsmic Vinegar with water and some McCormick seasoning, pour over chops or roast... don't use too much, it gives a very nice flavor without hiding the meat flavors...Try this with several types of meat.
2007-01-20 04:20:28 · answer #2 · answered by blondie 2 · 0⤊ 0⤋
Chicken. I use Balsamic vinegar in my chicken marinade. Between the marinade and the savory flavor of cooking on a grill, it's always a huge success!!
2007-01-20 04:15:22 · answer #3 · answered by Lady Butler 3 · 0⤊ 0⤋
Considering your lack of additional information, I am just going to list my personal favorite - chicken. It adopts the taste of the balsamic very nicely, and doesn't overpower it.
2007-01-20 04:13:15 · answer #4 · answered by riffers21 4 · 0⤊ 0⤋
It seems to work best with chicken
http://homecooking.about.com/od/chickenrecipes/r/blpoul43.htm
2007-01-20 04:19:21 · answer #5 · answered by scrappykins 7 · 0⤊ 0⤋
i think beef is besr and it makes it tender if you soak it in it first
2007-01-20 04:14:28 · answer #6 · answered by Tina Tegarden 4 · 0⤊ 0⤋
Veal!!!!!!!!! yummy
2007-01-20 04:14:36 · answer #7 · answered by meemadee2000 3 · 0⤊ 0⤋