Balsamic Vinegar

Yes, but of course it won't taste the same.

Vinegar is a 4-6% solution of Acetic acid (CH3COOH).

pH. Vinegar is acidic, plants tend to like neutral or slightly alkaline pH.

Most Vodka is made from wheat or rye, and therefore is not kosher for Passover.

There are 3 or 4 still made from only potatoes, but you must check labels.If you want some potato Vodka for the next high Holy days, you can make some at home. We call it Polish White Lightening, but you can name yours whatever you like.

Yup, gluten free.

Sometimes the yeast starters that ferment other types of vinegar are made with malted barley (contains gluten) but not any apple ciders.

They add dried yeast to ferment the sugars from the apple juice, then the acetobacter is added to convert the alcohol into acedic acid (vinegar). Enjoy it!

It depends on storage conditions, but theoretically it can easily be stored for many years. Balsamic vinegars are aged in wood casks for many years (for the best traditional varieties from Modema, Italy) which are not completely sealed so evaporation occurs. This means that balsamic vinegar can be kept safely for many months, even years, after opening on the shelf or in the refrigerator.

Modana Italy.. for it to be a true balsamic vinegar it must be aged for a minimum of ten years. Its great in salads and on steak.

2-3.5

You should put balsamic vinegar in a saucepan using, if possible, a thick-bottomed one, to avoid the vinegar from burning or caramelizing. Place on the stove on the smallest heater you have, and let it boil softly until you reduce it to about one quarter of the starting volume. By that point, your reduction should have a syrupy texture. It will get much thicker when it cools down. If it got too thick, you can add a little water and reheat it to allow it to properly mix, then let it cool down again.

If you're in a hurry, you can add a little sugar to the balsamic vinegar before starting the reduction process, or even thicken it with a slurry made from rice flour, but the results won't be as good as with the classical method.

im pretty sure its -22 degrees Celsius?

No. Balsamic Vinegar doesn't contain salt.It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the product of years of aging in a successive number of casks made of various types of wood (ie. oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally it was a product available only to the Italian upper classes, a cheaper form of balsamic vinegar became widely known and available around the world in the late twentieth century.

True balsamic vinegar is aged for 12 to 25 years. Balsamic vinegar's that have been aged for up to 100 years are available, though they are usually very expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar, which is laced with caramel and sugar. Regardless of how it is produced, balsamic vinegar must be made from a grape product.

no. it is a vinegar so it preserves itself

No. It is made from grapes.

About 8 lbs

White balsamic vinegar is made from white wine grapes mellowed in wooden casks and has a light almost smokey/fruity aroma that accents anything it touches.
Rice wine vinegar is stronger and made from rice wine allowed to go to vinegar.

You could make this substitution but be warned that brown vinegar is not nearly as strong as white vinegar and it has a sweeter taste to it so your pavlova may taste a little different then normal.

no, balsamic vinegar is made from unfermented grape juice, called must.

yes!

It last for a longer duration, if the cap of the bottle is closed properly.

You could if you don't mind the fact that it tastes entirely different.

Balsamic vinegar is actually made from boiled white grape juice, aged for years in a series of casks of different kinds of wood. It doesn't taste much at all like a combination of red wine and distilled vinegar.

Nutrition Facts Serving Size 105.0gAmount Per ServingCalories 84Calories from Fat 59% Daily Value*Total Fat 6.5g10%Saturated Fat 0.6g3%Trans Fat 0.0gCholesterol 0mg0%Sodium 878mg37%Potassium 233mg7%Total Carbohydrates 5.7g2%Dietary Fiber 1.8g7%Sugars 2.8gProtein 2.1gVitamin A 18%•Vitamin C 80%Calcium 3% • Iron 4%* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

cause it did

well am a cosmatallagest so i should know it very good for hair loss!!

If color is not important, red balsamic vinegar would be the best substitute for white. Otherwise, a sweet white wine would be a possible replacement.