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 Post subject: Food Item: Vinegar
PostPosted: Mon Mar 12, 2007 5:46 pm 
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Food Item: Vinegar-Storage


From Alan's Stuff: Prudent Food Storage ... l#Dry_Milk

There is vinegar and then there is vinegar and it is not all alike. The active ingredient in all vinegars is acetic acid, but how the sour stuff was made can vary widely. The most common vinegar is white distilled which is actually diluted distilled acetic acid and not true vinegar at all. It keeps pretty much indefinitely if tightly sealed in a plastic or glass bottle with a plastic cap. The enamel coated metal caps always seem to get eaten by the acid over time. It is usually about 5-6% acetic acid and for pickling it is the type most often called for.

The next most common is apple cider vinegar which is available in two varieties. A cider flavored distilled acetic acid type and a true cider vinegar fermented from hard cider. Either will store indefinitely at room temperature until a sediment begins to appear on the bottom. Non-distilled vinegar will sometimes develop a cloudy substance. This is called a mother of vinegar and it is harmless. As long as the liquid does not begin to smell foul it can be filtered out through cheesecloth or a coffee filter and rebottled in a clean container. The mother can even be used to make more vinegar. If it begins to smell bad, however, it's gone over and should be tossed out.

The more exotic wine, balsalmic, malt, rice and other vinegars can be stored like cider vinegar. Age and exposure to light and air, however, eventually begin to take their toll on their delicate flavors. Tightly capped in a cool, dark cabinet or refrigerator is best for their storage.

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 Post subject: Re: Food Item: Vinegar
PostPosted: Mon Nov 15, 2010 3:55 am 
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Vinegar-Food Uses



By Linda Gabris

Call me a sourpuss, if you will, but I love vinegar and can’t imagine a day going by without calling upon one type or another for cooking, curing, or cleansing purposes.


On the table

Old World wilts. Grandma always packed a wilt in her picnic basket because she claimed that cider vinegar destroyed bacteria in the digestive system. So if by chance anything got tainted in the sun, the wilt would ward off illness. I like wilts because they are refreshingly good. Wilts are versatile and easy to make. Just shred lettuce, cabbage, dandelion leaves, spinach, cucumber, or a mix of greens and put in an earthen or glass bowl. Boil 1 part cider vinegar to 2 parts water and sweeten with honey. Pour over greens and let steep until cold. Drain before serving.

Light, bright salads. You can cut down or eliminate oil by simply tossing greens with a shake of organic store-bought or homemade herbal vinegar. Making your own is as easy as pairing a herb with a vinegar and finding a neat little bottle with a tight fitting cork. See recipes.

Guilt-free desserts. In Italy, it is common practice to dip fresh strawberries into a little bowl of balsamic vinegar before eating. This is truly a must-try treat. Unlike traditional chocolate or caramel dunks, balsamic vinegar actually draws out and enhances flavor rather than masking it. Try sticking other fruits like banana slices, apple wedges, peach, or pear slices on toothpicks and dipping in balsamic for exciting variety.

Thirst quencher. Stir a tablespoon of apple cider or fruit vinegar (see recipes) into iced water for a tantalizing thirst quencher said to regulate body temperature and clear up bad complexion.

Diva dip. Cider, balsamic, or herbal vinegars poured into the dip bowl make a delightfully light substitute for sour cream, mayonnaise, and other fatty dips. You can dunk veggies until your heart’s content.

Balsamic dip for bread. Here’s a super quick and delicious Old World dish from Italy. Combine 1/2 cup balsamic vinegar, 3 tablespoons extra virgin olive oil, 5 cloves of roasted mashed garlic, and 1 teaspoon of freshly grated black pepper into a jar. Shake well and let draw in the fridge until the flavors meld. Serve with chunks of crusty bread for dipping. This makes a very elegant appetizer, easy picnic, or impromptu supper.

Getting the most out of soup stocks. Adding a squirt of white wine or apple cider vinegar—about 2 tablespoons per pound of bones—to the stock pot helps leach valuable calcium from the bones. There will be no sour taste, and you’ll be on the plus side of calcium.

Potassium-rich tea. If your stamina needs improving, you may need more potassium in your diet. One teaspoon full of cider vinegar per cup of herbal tea can fill the bill. A dash in place of lemon perks up tea.

Salt substitute. Fill a small-holed salt shaker with cider, malt, or herbal vinegar and use in place of salt on raw onions, tomatoes, poached eggs, steamed vegetables, pasta, or anything else that normally draws you to the shaker. When not in use, keep tightly capped in the refrigerator.

Produce wash. Mix three parts distilled white vinegar to 1 part water in a spray bottle. Use to blast away germs from produce. After spraying, rinse well under cold running water. Store leftover spray, tightly capped, in fridge.

Making your own herb vinegar. Gather a few sprigs of fresh garden herbs—more for stronger vinegar. Basil, dill, rosemary, sage, tarragon, thyme, mint, chives, or whatever is handy in your herb patch. Wash, pat dry, and put in a sterilized bottle. Cover with apple cider, malt, or any wine vinegar or blend of vinegars you desire. Let draw for two weeks, then strain and bottle. Peeled garlic cloves, shallots, peppercorns, chilies, juniper berries, or other spices and seasonings can be added.

Fruit vinegar. Use raspberry, cranberries, blueberries, or choice of fruit in place of herbs. Create unique flavors by adding orange peel, lemon zest, pomegranate seeds, nutmeg pod, cinnamon stick, or other sweet things to the bottle. For the very best in fruit-infused vinegar, use white wine or Champagne vinegar.

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 Post subject: Re: Food Item: Vinegar
PostPosted: Sat Aug 24, 2013 1:35 am 
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Joined: Tue Nov 21, 2006 2:42 pm
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1001 Uses for Vinegar



For thousands of years, different cultures across the world have used vinegar as a cooking ingredient, a curative, a cleaner and much more. From ancient Rome, to early China and the Middle East, vinegar was valued for its medicinal and cleaning qualities much as it is today.


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