Vinegar is acetic acid in chemistry terms, a liquid produced from the fermentation of ethanol. Praised for its nutritive value, vinegar is used as a preservative and also in cooking, given its virtues of protecting the body against tumours and cholesterol. Its taste can provide satiety to any meal. Cuisines all around the world tap the potential of different vinegars– from apple cider vinegar to balsamic vinegar.
Apple cider vinegar is mild and an inexpensive one. It is a good choice for marinating fish. It is also good for making flavoured vinegar and is the best for a condiment. This variant of vinegar adds a subtle and tart fruity flavour to your cooking. Contrary to this, Balsamic vinegar is one of the expensive variants and is aged for an extended period of time. They are used to drizzle over cheese and greens and work well as a garnish. It can be used for light-coloured salad dressing.
Speaking about wine vinegar, red and white wine vinegar are everyday vinegar. They are good for marinades. For heartier flavours and foods like beef and vegetables, go for red wine vinegar. Red wine vinegar is flavoured with natural raspberry flavouring. White wine vinegar is good for chicken and fish dishes. This light-coloured vinegar is good for dressing foods like pale greens, chicken and fish.
The mildest of all with less acidity is rice vinegar which can be used extensively in Asian and Chinese cooking. Made from sugars found in rice, its flavour is a combination of sweet and tart. It can be sprinkled in stir-fried dishes. The red rice variant of rice vinegar is good for soups and noodle dishes. The black rice vinegar works as a dipping sauce and in braised dishes.
Malt vinegar is inexpensive as compared to other variants. It is best used for pickling and as an accompaniment to fish and chips. The malt variant of vinegar is used as the basic type of cooking vinegar in Britain and makes for a great gastrique.
Get an understanding of the distinct personalities of different kinds of vinegar and add a splash of them to brighten the flavours of almost any dish.
Vinegar is acetic acid in chemistry terms, a liquid produced from the fermentation of ethanol. Praised for its nutritive value, vinegar is used as a preservative and also in cooking, given its virtues of protecting the body against tumours and cholesterol. Its taste can provide satiety to any meal. Cuisines all around the world tap the potential of different vinegars– from apple cider vinegar to balsamic vinegar.
Apple cider vinegar is mild and an inexpensive one. It is a good choice for marinating fish. It is also good for making flavoured vinegar and is the best for a condiment. This variant of vinegar adds a subtle and tart fruity flavour to your cooking. Contrary to this, Balsamic vinegar is one of the expensive variants and is aged for an extended period of time. They are used to drizzle over cheese and greens and work well as a garnish. It can be used for light-coloured salad dressing.
Speaking about wine vinegar, red and white wine vinegar are everyday vinegar. They are good for marinades. For heartier flavours and foods like beef and vegetables, go for red wine vinegar. Red wine vinegar is flavoured with natural raspberry flavouring. White wine vinegar is good for chicken and fish dishes. This light-coloured vinegar is good for dressing foods like pale greens, chicken and fish.
The mildest of all with less acidity is rice vinegar which can be used extensively in Asian and Chinese cooking. Made from sugars found in rice, its flavour is a combination of sweet and tart. It can be sprinkled in stir-fried dishes. The red rice variant of rice vinegar is good for soups and noodle dishes. The black rice vinegar works as a dipping sauce and in braised dishes.
Malt vinegar is inexpensive as compared to other variants. It is best used for pickling and as an accompaniment to fish and chips. The malt variant of vinegar is used as the basic type of cooking vinegar in Britain and makes for a great gastrique.
Get an understanding of the distinct personalities of different kinds of vinegar and add a splash of them to brighten the flavours of almost any dish.
