...worcestescehercshsihshier...
I'd say use it the same way you would something more akin to adding worcestescehercshsihshier (Aw, you know, that stuff).
Balsamic seems to be sweeter, thicker, and provides more flavor than regular vinegar.
I don't think I would use it as a direct substitute for 'regular' vinegar. Particularly if you were going to jar or store the sauce. The acidity levels can be pretty important for that.
I would cook up some nice calamari then after it is cooled I would slice it thin and pour the vinegar over it liberally a little salt and fresh ground pepper. Leave it covered in the frig over night and enjoy as an appetizer. Used order the dish back in the day in Fan Fran. Served with a little sourdoug on the side. mmmmmmmmmmm mmmmmmmmmmmmmm. Good stuff
Ok...first, Don, I had Calamari steak last weekend. Second...stay on point...I'm talking about "WHITE" balsamic...it's filtered to remove the color, and I'd like a BBQ sauce idea...no squid this week.I would cook up some nice calamari then after it is cooled I would slice it thin and pour the vinegar over it liberally a little salt and fresh ground pepper
I'm no expert, but I'm pretty sure you spelled that word wrong. You left out the third "sh". Common error.
That third "sh" is what gives worcestescehercshsihshishier it's unique flavor.
I'm no expert, but I'm pretty sure you spelled that word wrong. You left out the third "sh". Common error.
My Dad, and now I, always pronounced it "Wooster" without the Shire...
Anyone ever try substituting white balsamic for white wine or apple cider vinegar?...
My Dad, and now I, always pronounced it "Wooster" without the Shire. And I was born in England, and for a while worked for the licensed Canadian manufacturer of Lea & Perrins Worcestershire Sauce. Oddly, it and HP sauce are tremendously popular in Quebec. You wouldn't think they would use a maudit sauce anglais just on principle alone.