Original Blaze: Acetum
$7.09
OUT OF STOCK:
Blaze by Acetum, The First Glaze with Balsamic Vinegar of Modena.
Net Contents 7.3oz.
Product of Italy
To reach a perfect result the experts reduce Balsamic Vinegar over low fire for a long period, often adding other ingredients like butter, sugar, flour, ect., so to obtain a sauce, or glaze, dense and shining, syrupy and flavorful. A consumer wishing to obtain the same sauce at home has to face similar process, which is time and work-consuming, for a result which is often uncertain: for this reason, Balsamic Vinegar is more often used simply as a salad dressing, or in drops to falvor vegetables and other dishes.
Blaze is ready to use!
It can be added at the end of the cooking process because it doesn't need to be heated further.
It is ideal to decorate the classic filet with Balsamic Vinegar or escalopes, it's special with grilled meat, with stewed fish and white meats.
It's savory on rice salad and on cold pasta salads, on chips and on Parmesan cheese. It can be used instead of Balsamic Vinegar over grilled vegetables and for a very special risotto we suggest to add 2 oz. of mascarpone cheese and one small spoon of Blaze at the end of cooking.
An exquisite and original combination is obtained pouring few drops over ice cream.
Blaze by Acetum, The First Glaze with Balsamic Vinegar of Modena.
Net Contents 7.3oz.
Product of Italy
To reach a perfect result the experts reduce Balsamic Vinegar over low fire for a long period, often adding other ingredients like butter, sugar, flour, ect., so to obtain a sauce, or glaze, dense and shining, syrupy and flavorful. A consumer wishing to obtain the same sauce at home has to face similar process, which is time and work-consuming, for a result which is often uncertain: for this reason, Balsamic Vinegar is more often used simply as a salad dressing, or in drops to falvor vegetables and other dishes.
Blaze is ready to use!
It can be added at the end of the cooking process because it doesn't need to be heated further.
It is ideal to decorate the classic filet with Balsamic Vinegar or escalopes, it's special with grilled meat, with stewed fish and white meats.
It's savory on rice salad and on cold pasta salads, on chips and on Parmesan cheese. It can be used instead of Balsamic Vinegar over grilled vegetables and for a very special risotto we suggest to add 2 oz. of mascarpone cheese and one small spoon of Blaze at the end of cooking.
An exquisite and original combination is obtained pouring few drops over ice cream.