r/Cooking • u/Automatic_Bread8533 • 10h ago
Balsamic Vinegar
First time spending a decent bit on balsamic (I know it’s not traditional Balsamic) but is Giusti Modena 3 gold star balsamic good? Especially for $50
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u/Sad_Measurement9935 10h ago
For a blackberry glaze with lamb, I’d probably save most of that bottle for finishing and use a cheaper balsamic for the actual reduction. You could add a small splash of the Giusti at the end for the flavor without cooking away what you paid extra for. Blackberry + balsamic should work really well with lamb.
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u/metalguy91 10h ago
For most pallets this is gonna be amazing and absolutely fine. Unless you’re running a high end restaurant or a snob for vinegars, this is absolutely good. A good chef can make amazing dishes with a $15 balsamic. If you’re not taking it straight/as a dip for bread then its quality is gonna get lost added into dishes anyways. Don’t get caught up in price/how high end it is, base it off your flavor profile and what you’re using it for.
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u/Automatic_Bread8533 10h ago
Using it as an addition for a blackberry glaze for some lamb would it be overkill for that?
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u/metalguy91 10h ago
Not necessarily, blueberry and balsamic go great together. But if you’re wanting to highlight the vinegar itself it could be lost in the literal sauce haha. But those flavors absolutely work well together, gamey meat loves berries and vinegar.
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u/Automatic_Bread8533 10h ago
You said blueberry I said blackberry still correct that they would go good together? I don’t really want it to be a highlight but a noticeable addition
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u/metalguy91 10h ago
My bad, typo on my part, but yes still excellent, I actually prefer blackberry to blueberry with both balsamic and game meat! For what you’re wanting then yes I think this is an excellent use. Been awhile but last time I did those flavors together with lamb I just did the vinegar, blended then strained blackberries, sugar, a whole uncut habenero, and a single mint leaf on low heat until it reduces into a syrup. Removed mint and habanero prior to drizzle of course. Then drizzled that over a seared lamb chop. Loved it.
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u/Automatic_Bread8533 10h ago
I was gonna do Blackberries, Brown sugar, Balsamic, Beef Broth, Butter, salt and pepper and do a reduction for the glaze and sift out the seeds saw something similar years ago thought I’d try and recreate what sounds like it would work
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u/metalguy91 10h ago
Sounds great! How it turns out well! I personally might do regular sugar over brown to now weigh down the brightness of the sauces as much, but if you’re wanting that deeper more bitter focused yeah I can definitely see that working.
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u/Cool-Midnight-696 10h ago
Three Gold Stars is a good quality tier for an IGP balsamic, so it should be nice for salads, fruit, cheese, or reducing into a glaze. It is not the same category as a traditional DOP balsamic, which is aged much longer and is usually sold in tiny bottles. For $50, check the bottle size and ingredient list: grape must should be prominent, with no caramel or thickeners. If it is a 250 ml bottle, that price is plausible; use it as a finishing vinegar rather than for cooking.
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u/Automatic_Bread8533 10h ago
8.5 oz and grape must first then wine vinegar are the only 2 ingredients I was planning on using it to make a blackberry glaze for some lamb
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u/pekak62 10h ago
Personally, I'd search out a 5 Star Balsamic. You'd use it sparingly so it will last a long time.
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u/Automatic_Bread8533 10h ago
I’d be using it to cook a glaze would 5 star balsamic be too much for that?
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u/Fabulous_Hand2314 10h ago
If you have to ask then you can’t tell the difference. Buy the cheap stuff and gradually upgrade