Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains. This creates acetic acid, which gives the liquid a sour flavor. Unopened, most vinegars will last for …
There’s no need to spend money on packaged salad dressing when making your own, preservative-free version is easy. Jess Dang at CookSmarts offers this handy infographic that will help you make a variety of dressings. To make a vinaigrette, the simple formula is: 60 per cent oils, 30 per cent acids and 10 per cent …
Disinfect cutting boards with vinegar.
Kitchen disinfectant: 2 spray bottles, 1 with distilled white vinegar, 1 with hydrogen peroxide. Spray both on surface, leave for a minute, wipe and let dry. No nasty polluting chemicals.
Using sherry vinegar instead of balsamic vinegar, which he recommends to all of his noncook friends for general use: “Most vinegar sold as ‘balsamic’ isn’t even ‘balsamic.’ It’s sweet, fake BS
After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.Didier Elena – New York City
Keep flavoured vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.Art Smith – Table Fifty-Two, Chicago; Art and Soul, Washington, D.C.