VINEGARS

By JJCR

Vinegar breaks down protein fibers, so adding it to marinades or braising liquids will help tenderize meat.

To cut calories, make vinaigrettes from milder vinegars like balsamic, champagne, fruit, or rice wine vinegar. Since they're less pungent, you can use higher ratio ov vinegar to oil.

Vinegar will dissolve reactive metals like aluminum, iron, and copper. When cooking with vinegar, use pots and utensils made of stainless steel, glass enamel, plastic, or wood.

It's easier to peel hard-boiled eggs if you add a tsp. of vinegar and a tbsp. of salt to the water they cook in.

Vinegar can reduce bitterness and balance flavors in a dish.

Adding vinegar to a pot of water improves the color of any vegetables you're cooking.

VARIETIES: There are many different kinds of vinegars, most of them associated with regional cuisines. The French like RED WINE VINEGAR & WHITE WINE VINEGAR, which are tangy and great for vinaigrettes and marinades.
ITALIANS: BALSAMIC VINEGAR, which is dark, complex, and slightly sweet.
SPANIARDS: Smooth yet potent SHERRY VINEGAR.
ASIANS: Use RICE VINEGAR, which is relatively mild.
AMERICANS: favor CIDER VINEGAR, which is tangy and fruity.
BRITISH & CANADIANS: Prefer MALT VINEGAR, which has a distinctive, lemony flavor.
The biggest seller of all is WHITE VINEGAR,which is distilled from ethyl alcohol. It's cheap but somewhat harsh tasting, so while it's great for making pickles, acidulating water, and cleaning out coffee pots, it's not a good choice for most recipes.

SUBSTITUTES: LEMON JUICE(as a flavoring or for acidulating water) OR lime juice(as a flavoring or for acidulating water) OR BRANDY (for deglazing pans) OR FORTIFIED WINE (for deglazing pans and perking up sauces) OR WINE (for deglazing pans and perking up sauces) OR ASCORBIC ACID( mixed with water) OR AMCHOOR OR TAMARIND PASTE

Ingredients

• ACIDULATED WATER : pronunciation: uh-SIJ-uh-lay-tid
• BALSAMIC VINEGAR: Popular Italian vinegar is prized for its sweet, fruity flavor and mild acidity.
• SUBSTITUTES: brown rice vinegar or Chinese black vinegar (cheaper) OR red wine vinegar+ sugar or honey or sherry vinegar or fruit vinegar.
• Cheaper commercial brands are watered down with wine vinegar
• to to notes: This light & mild vinegar is a good choice if you're wanting to dress delicately flavored salads or vegetables. Mix it with nut or truffle oil to make a sublime vinaigrette.
• SUBSTITUTES: white wine vinegar (not as mild) OR rice vinegar (not as mild) OR raspberry vinegar (not as mild) OR apple cider vinegar (not as mild)
• APPLE CIDER VINEGAR: Made from fermented apples, this fruity vinegar is inexpensive and tangy. It works well in chutneys, hearty stews, and marinades.
• SUBSTITUTES: MALT VINEGAR or WHITE VINEGAR (a good choice for pickles)OR WINE VINEGAR (not for pickles
• RED WINE VINEGAR: This assertive vinegar is a staple in French households. Used in vinaigrettes and for making marinades, stews, sauces. SUB: white wine vinegar (very similar), OR balsamic vinegar, OR apple cider vinegar OR rice vinegar, sherry vinegar
• RICE WINE VINEGAR: ASIAN They're sweeter, milder, and less acidic than Western vinegars. The Chinese use red rice vinegar in sweet and sour dishes and black rice vinegar in stir fries and dipping sauce
• to 3/4 1/4 2 sugar and salt. Use to dress salads, vegetables, and other dishes. SUB: 3/4 CUP WHITE RICE VINEGAR PLUS 1/4 cup sugar plus 2 tsp. salt.
• to VINEGAR: Notes: This is used to make Bearnaise sauce and vinaigrettes. SUB: White wine vinegar, champagne vinegar, or apple cider vinegar
• to VINEGAR: Spains answer to balsamic vinegar.
• It's assertive yet smooth. SUB: Balsamic vinegar OR red wine vinegar (add alittle sugar if you wish) OR rice vinegar
• to WINE VINEGAR: a moderately tangy vinegar that French cooks use to make Hollandaise and Bearnaise sauces, vinaigrettes, soups, and stews. SUB: red wine vinegar (This has a stronger flavor) OR champagne vinegar OR rice vinegar OR cider vinegar

Preparation

Step 1

WHITE VINEGAR=DISTILLED VINEGAR= DISTILLED WHITE VINEGAR=WHITE DISTILLED VINEGAR: This cheap vinegar gets all the mundane jobs, like making pickles, cleaning out coffee pots, and washing windows. Distilled fromithyl alcohol, it's a bit too harsh for most recipes.
UME PLUM VINEGAR=PICKLED PLUM VINEGAR=PLUM VINEGAR: This Japanese vinegar is quite salty, and it has a distinctive, slightly fruity flavor. It's typically used in dips and salad dressings. SUB: red wine vinegar (Since this isn't as salty as umeboshi vinegar, you may want to add salt or soy sauce to the dish.)