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Balsamic Vinegar is like wine, some is aged for years in oaken casks and can cost thousands per litre...most is actually mixed with less expensive vinegars and sold at popular prices...Any acidic(vinegar, citrus, wine) used in a marinade starts the tenderizing and cooking process and helps to infuse the other flavors(herbs, mushrooms etc)...Just remember the more delicate the meat(fish, chicken, veggies) the less time in the marinade.
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