You could, but I wouldn't unless your going after a whole new taste treat. I would not recommend using balsamic vinegar, unless it was white balsamic known as condimente in some circles
pickel juice....or vinegar and balsamic vinegar.
no, balsamic vinegar is made from unfermented grape juice, called must.
It depends on the dish. However I use White Balsamic Vinegar as a substitute for Lemon juice in salads.
Some substitutes for vinegar in cooking and baking include lemon juice, lime juice, apple cider, white wine, and balsamic glaze.
Yes, but it depends on the recipe: cider vinegar has a sweetness to it (like apples), whereas balsamic vinegar has a really strong, tannic taste (like a heavy red wine). If you don't have cider vinegar, but you think balsamic would taste too strong, use lemon juice, plain vinegar, orange juice, dry white wine, etc. If you aren't baking with the vinegar, then you can also opt to omit it.
You cannot usually substitute balsamic vinegar for cider vinegar. The flavor profiles are quite different. However the chemical properties are similar, so the actual answer depends on the particular situation.
Balsamic vinegar is made from grape pressings which have not been made into wine. It is aged in barrels similar to wine. It is generally very deep burgundy and slightly sweet and syrupy, depending how long it has been aged. Other vinegars such as white wine or rice wine vinegar are made from wine in a controlled process. The sugar in the mixture becomes alcohol and the alcohol becomes acetic acid in order to produce vinegar.
You can replace lemon juice in a recipe with vinegar, lime juice, or orange juice for a similar acidic flavor.
You can substitute ruby port in a recipe with a combination of grape juice and a small amount of red wine vinegar or balsamic vinegar for a similar flavor profile.
You can, but it takes time. A synopsis of the process follows: Get some grapes, crush them good, boil the mess, filter out the juice and put in a wooden cask, put the cask on its side in an unheated shed, move the juice to a smaller cask each year, and continue for 20 years. 80 gallons of grape juice will evaporate down to about 80 ounces of balsamic vinegar in that time.
Any acid, such as lemon juice, apple cider vinegar, or rice wine vinegar.
white balsamic vinegar, apple cider vinegar, raspberry vinegar, rice wine vinegar, white wine, lemon juice & water mixture, just to name a few.