Vinegar and Vinegar

There are so many varieties of vinegar available that you do not know which one to use for which purpose. Trust me, when it comes to adding fat free flavor to cooking to clean cooking, vinegar is your best friend. You can make vinegar from pretty as much any food that contains natural sugars.. all it takes is a little fermenting. The acetic acid that remains after fermentation retains the flavor characteristics of the pre fermented original food. Here’s my navigation through the wide variety of vinegars available on the rack.


Apple Cider
Adds subtle, tart, fruity flavor. Best for salad dressings, marinades and chutneys. It is an all purpose pantry staple.


Red and White Vinegar
Use red for beef and pork and white for chicken and fish. It is best for accentuating dishes containing fruits such as salsas, vinaigrettes and sauces.


Balsamic Vinegar
It has balanced sweet and sour flavors. It pairs well with salty food, such as goat cheese and parmesan, or sweet flavors in fruits such as strawberries and raspberries. Also great as a dressing for dark greens such as spinach or in marinades.


Coconut Vinegar
Sharp, potent, acetic and slightly yeasty. It is widely used in Thai cooking for marinades and sauces.


Malt Vinegar
Assertive, pungent, lemony flavor. Good for chutneys and pickling.


White Vinegar
Strong and tangy flavor best suited for pickling and as a natural cleaning agent for your home. It is not well suited for cooking.


Rice Vinegar
It is a staple for South East Asian Cooking. A low acetic acid content delivers a light flavor perfect as a drizzle on salads and delicate vegetables such as tomatoes and cucumbers.


Sugar cane Vinegar
Slightly acidic and sweet. A must in the Indian Kitchen. It is widely used for pickling and in chutneys.

 
 
 
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