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📚 Videos & Sources mentioned:
▪ America’s Test Kitchen Article – https://www.americastestkitchen.com/articles/3233-how-to-make-your-cheap-balsamic-vinegar-taste-like-a-300-bottle
▪ Official Balsmic Website (Italy) https://www.balsamicotradizionale.it/il-prodotto/la-storia/
▪ Balsamic of Reggio Emilia Regulations -https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/3%252Fa%252F2%252FD.5a2ca1222aa99db92fda/P/BLOB%3AID%3D3345/E/pdf
▪ Balsamic Consortium – https://www.consorziobalsamico.it/balsamic-vinegar-of-modena/how-it-is-produced/?lang=en
▪ How Balsamic Vinegar of Modena is Made ➡ https://www.youtube.com/watch?v=9nF5D6PUlx4
▪ How to produce the true Traditional Balsamic Vinegar of Modena ➡ https://www.youtube.com/watch?v=l1VFODB1yOs
▪ Balsamic Vinegar | Meet The Makers | Waitrose ➡ https://www.youtube.com/watch?v=naU1D8xGvwo&t=5s
▪ How Certified Balsamic Vinegar Of Modena Is Made ➡ https://www.youtube.com/watch?v=bFnQwZoXo_8
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⏱ TIMESTAMPS:
0:00 Intro
3:55 4 Categories of Balsamic Vinegar
7:08 Taste Test: Cheap to Expensive Balsamic
9:58 Can you make cheap balsamic taste like expensive balsamic?
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31 Comments
Hey Ethan! Video pro here. Love your videos. Great stuff. Super well-shot, well thought-out, interesting, etc. Audio is great too. Just a small note, I'd recommend you purchase and use a pop filter in front of your mic, it will prevent those 'p', 't' and other plosive sounds from coming through the microphone. Keep up the great work!
I've found some pretty good ones in the 25 – 40 range. I wish there was a way to tell how much grape must is used versus relying on price which one can only hope means something
he got stand stats for balsamic vinegar
I don't think I've ever experienced a larger gap in quality on the more expensive version of a product than with balsamic vinegar.
With that being said I think a slightly less expensive IGP certified balsamic and a DOP certified balsamic are very comparable.
You could probably get closer to the traditional using techniques used to synthetically age alcohol, the simplest being to add wood chips and stick the bottle in an ultrasonic cleaner
Add msg?? 😮
I wonder if you could use the oak sticks made for cheap whiskey. Those things will smooth out low end alcohol, i wonder if they would add the missing wood age flavors
Density and viscosity are completely different attributes, and are independent of one another. Viscosity is how thick something is, and density is weight per unit volume. You can have very thin liquids with very high density, and vice versa.
It seems that the standard is a reference to a minimum density, but when the density is mentioned in the video, it is nearly always really referencing the viscosity of the vinegar.
Of course, these could always go hand in hand with balsamic vinegar (higher density=higher viscosity) but I have no idea
Love these vidoes!! Two more ideas for you. A comparison on Grass-fed vs regular butter! And Eggs, normal, vs free range vs farm etc. Good luck and thanks!
I really like the Pokemon comparison
Why are you blindfolded?
You know exactly what you are tasting.
You have my absolute respect for publishing this unit of a case study. Very informative and interesting.
What you did at the end was just creating you own balsamic glaze… Which you can just buy
Ok I have to ask, why did you blindfold yourself during the first half? Not like the initial tastings were blind lol.
I'm not a fan of the sound in your recent videos. The content is still good and that's what really matters.
I’m new to the channel. Do you have videos talking about the best types or flour and starches? There’s so many used for different stir frying meats in Asian recipes. Like chickpea, rice, potatoes, etc. these are something I’d like to learn the differences of and what do each bring to a meal. My small town only has All Purpose, but I want to know the purpose for the others.
You should try and put the vinegar in an ultrasonic bath with suitable woodchips before making the glaze, replacing the port with grape juice and eliminating the sugar almost completely. My guess is that it would get you more subtle wood notes
🥵 You are making my toenails curly, cook the vinegar? Sugar? MSG? you must be in need.
Just get the real thing, it's food. You go and pay thousands on rubbish that you realy can't do anything with but when it comes to what you are putting inside your body, you suddenly want to safe money? Don't know but get your prioritys set straight, becaus you are drifting into an abys you will likely not find your way out without help.
Giving people the advice to diy Balsamic vinegar, come on I did respect your opinion under noal sercomstances but to far is to far and I have to speak out. Sefe tradition and respect the process. You want to have a good product, you are going to have to put in the ingredients, time and passion ir requires. Cuting corners like that is never good and will lead to the downfall.
Dam I just can't get over what I jus seen. Shame on you.
Why am I so invested into this series
Y'all notice the pube at @ 7:11 ?
And now get a 60+ year one. Funnily enough those go by the same price as your 40 year one here (shared border to italy).
Ethan! Great work, interesting topic but I feel like there is soooo much repetition and too little info.
Tried to make my own balsamic, tasted like a level 5 diglet
At least, mult vinegar/non-brewed acetic acid solution with sugar and flavorings didn't make the list. I have no idea why is it advertised as balsamic vinegar sometimes.
I feel in act 3, with sweet foods it's going to be night and day, but a bit of vinegar works well with a big hunk of meat.
Great work Ethan. Haven't really tried much of the cheap balasamics and guess will have to try more. Nonehtless, your conent has enlightened me with so much objective information
keep up the good work
What age group are these analogies for? 😅
Did you try simply reducing the 4 leaf buy itself without adding anything? My thought would be to evaporate some of the vinegar and concentrate the sugars.
Cool video, thank you. Viscosity rather than density..
"Why it's almost impossible to make Perfect Chicken Breast at home". When are you going to finish the episode? Salt, brining, etc.? Thx!
Pokémon? Really? 😢