• When using balsamic vinegar, do not use aluminum pots or containers. The pan or marination container should be non-reactive.

• Balsamic vinegars are not recommended for pickling or herb infusion purposes.

• Check the label if you are allergic to sulfates. Not all balsamic vinegars have sulfates, but many less expensive choices do.

• Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process.

• A teaspoon or two of balsamic vinegar can wake up the flavor in a bland soup, stew, or sauce.

• If you must, substitute sherry vinegar or red wine vinegar for balsamico. It won’t be the same, but it will give you a hint on how good it could be if you used balsamic vinegar.

• A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavor of the fruit and will have you addicted.

Source: http://homecooking.about.com/od/howtocookwithcondiments/a/balsamictips.htm

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