This spice is known in ancient times. It is a colorless transparent liquid with a sharp sour taste and a specific odor. Vinegar is divided into natural and synthetic.
Vinegar is natural, more precisely, the preparation of vinegar is based on food acids (acetic, citric, malic, etc.), aldehydes, esters and complex alcohols. The whole combination of these substances creates a unique aroma and flavor bouquet of vinegar.
Synthetic vinegar is obtained by diluting concentrated acetic acid. This liquid has no aromatic properties, but it has a specific smell of acetic acid itself. How to make vinegar at home? As for wine, everything is simple here: wine, turning sour, turns into vinegar.
When we cook at home, we often use apple vinegar, alcohol vinegar, wine vinegar, as well as raspberry vinegar and strawberry vinegar. Among the varieties of natural vinegar there are also flavored with natural spices and plant extracts, balsamic vinegar made from grape materials by long-term aging in wooden barrels, whey, malt and other types of vinegar.
In cooking, it is recommended to use mainly wine, aromatic and fruit and berry vinegar. This spice is used in the preparation of marinades, for
salad dressings
. It is also added to herring dressings and to acidify borscht. Vinegar is also indispensable in the manufacture of table mustard.
Vinegar in cooking is used for marinating meat, during the primary processing of champignons. This spice gives the products a sour taste.
Depending on the degree of sharpness that needs to be given to the dish, the norms for laying vinegar vary.
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Related and additional categories:
- Fast and tasty
- Homemade dinner
- Salads
- Vegetables
- Spices seasonings spices
- Fats and oils
- Pepper
- Salt
- Vinegar
- Vegetable oil
- Without heat treatment
- Cooling
- Eggless salad
- Vegetable salads
- Salad with vegetable oil
- Snack
- Dishes in 30 minutes
- From cabbage
- From onion
- No eggs
- Raw food
- Low-calorie recipes
- Balanced nutrition
- Vegetarianism
- Lean table