Monday, February 10th, 2014 2:46pm
Everyone knows about cooking with vinegar but, do you really know how to use it when you cook?
Vinegar differs from the normal cooking oil and thus, it needs to be handled differently for the best results due to its chemical consistency. The main compound of vinegar is 8% acidic acid, a chemical compound which gives it a strong taste. The problem here is that acidic acid is quite strong and mildly unpleasant in the mouth when undiluted and sometimes may dominate other ingredients instead of bringing them out. Thus, we need to use vinegar the right way in order to make the most of it.
Vinegar is often considered by most a simple salad dressing ingredient. In fact vinegar can be also used among others for meat tenderizing and deodorizing, creating homemade buttermilk, keeping poached eggs in place, perking up to white and brown sauces and adding flavor to condiments like ketchup and chutney. Without vinegar for example, mignonette sauce on oysters would taste a bit flat and blunt. Furthermore, we can use vinegar for parchment cooking, or roasting as it makes the food more tender and flavorful. If you hesitate to try vinegar in your cooking, you can find many recipes with vinegar in our recipe sections to see the right dosage for great dishes.
In general, vinegar used in the right amounts can really enhance the flavor of a dish and its value should never be underestimated.
Not only vinegar is great for cooking, it is also great for your health when used as a part of a healthy diet, especially apple cider which has a tonic and detoxifying action. Unfortunately, lot of people resort to fast food and precooked meals or artificial flavor enhancers but this is quite harmful for your health long-term. Some others may buy basic and natural ingredients from the supermarket, but they often buy more than they need and the product stays on the shelf unused. In the case of vinegar or olive oil, do not buy a dozen of bottles if you only use it sparingly, few times a year. You have to plan ahead and buy only the amount you will use—otherwise you will waste your money. This is important because even though vinegar and oil have long shelf lives, their flavor starts to weaken over time and using them for flavor will be almost pointless.