Ingredient: Vinegars
Category: Vinegars
Season: All
Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid.
The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less.
Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.
The pH of vinegar is typically in the range of 2.5 to 3, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4[
White vinegar
White vinegar can be made by oxidising a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid and salt in water.
Most commercial white vinegars are 5% acetic acid solutions,
Athough some US states such as Virginia have laws prohibiting the sale as vinegar of any product not made from acetous fermentation of alcohol. They are made from grain (often maize) and water.
White vinegar is used for culinary as well as cleaning purposes.Vinegar can also be used for getting rid of germs
Malt vinegar
Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in colour.
A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid coloured with caramel (usually E150).
There is also around 1-3% citric acid present.
Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the Temperance movement.
Wine vinegar
Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe.
As with wine, there is a considerable range in quality.
Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavour.
Wine vinegar tends to have a lower acidity than that of white or cider vinegars.
There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.
Apple cider vinegar
Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow colour; it often contains mother of vinegar.
It is currently very popular, partly due to its beneficial health and beauty properties.
Due to its acidity, apple cider vinegar can be very caustic, even burning the throat.
If taken straight (as opposed to usage in cooking ), it should be diluted (e.g. with fruit juice) before drinking.
Some dilute it with warm water and add some honey.
There have been reports of acid chemical burns of the throat in using the pill form.
Fruit vinegar
Fruit vinegars are made from fruit wines usually without any additional flavouring.
Common flavours of fruit vinegar include apple, black currant, raspberry, quince, and tomato.
Typically, the flavours of the original fruits remain tasteable in the final vinegar.
Most such vinegars are produced in Europe, where there is a growing market for high price vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavours).
Persimmon vinegar is popular in South Korea, and jujube vinegar is produced in China.
Umeboshi vinegar, a salty, sour liquid that is a by-product of umeboshi (pickled ume) production, is produced in Japan but is technically not a true vinegar.
Balsamic vinegar
Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety).
It is very dark brown in colour and its flavour is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia).
Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century.
True balsamic is aged between 3 - 12 years.
One can sometimes even find balsamics that have been aged for up to 100 years, though they are very expensive.
The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar.
However produced, balsamic needs to be made from a grape product.
Balsamic has a high acid level, but the sweetness covers the tart flavour, making it very mellow.
Rice vinegar
Rice vinegar is most popular in the cuisines of East and Southeast Asia.
It is available in white (actually light yellow), red,and black variants.
The Japanese prefer a light and more delicate rice vinegar for the preparation of sushi rice and salad dressings.
Red rice vinegar is traditionally coloured with red yeast rice, although some Chinese brands use artificial food colouring instead.
Black rice vinegar (made with black glutinous rice) is most popular in China, although it is also produced in Japan (see East Asian black, below).
It may be used as a substitute for balsamic vinegar, although its dark colour and the fact that it is aged may be the only similarity between the two products.
Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavourings.
Coconut vinegar
Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer), as well as in some cuisines of India.
A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
Cane vinegar
Cane vinegar, made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it is also produced in France and the United States.
It ranges from dark yellow to golden brown in colour and has a mellow flavour, similar in some respects to rice vinegar, though with a somewhat "fresher" taste.
Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar.
In the Philippines, it is often labeled as sukang maasim, although this is simply a generic term meaning "sour vinegar."
Raisin vinegar
Vinegar made from raisins is used in cuisines of the Middle East, and is produced in Turkey.
It is cloudy and medium brown in colour, with a mild flavour.
Date vinegar
Vinegar made from dates is a traditional product of the Middle East.
Beer vinegar
Vinegar made from beer are produced in Germany, Austria, and the Netherlands.
Although its flavour depends on the particular type of beer from which it is made, it is often described as having a malty taste.
That produced in Bavaria is a light golden colour, with a very sharp and not overly complex flavour.
Honey vinigar
Vinegar made from honey is rare, though commercially available honey vinegars are produced in Italy and France.
East Asian black vinegar
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof.
It has an inky black colour and a complex, malty flavour.
There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel colour.
The most popular variety,Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China and is also produced in Tianjin and Hong Kong.
A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called kurozu.
Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of amino acids.
Flavoured vinegars
Popular fruit-flavoured vinegars' include those infused with whole raspberries, blueberries or figs (or else from flavourings derived from these fruits).
Some of the more exotic fruit-flavoured vinegars include blood orange and pear.
Herb vinegars are flavoured with herbs, most commonly Mediterranean herbs such as thyme or oregano.
Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-coloured, mild tasting vinegar such as that made from white wine is used for this purpose.
Sweetened vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices.
Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavoured with chili peppers, onions, and garlic.
Job's Tears vinegar
In Japan, an aged vinegar is also made from Job's Tears; it is similar in flavour to rice vinegar.
Kombucha vinegar
Kombucha vinegar, also referred to as probiotic vinegar, is made from kombucha, a symbiotic culture of yeast and bacteria.
The bacteria produce a complex array of nutrients and populate the vinegar with symbiotic bacteria, which some claim promote a heathy digestive tract, though no scientific studies have shown this to date.
Kombucha vinegar is primarily used to make a vinaigrette, it is flavoured by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.
Culinary uses
Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings.
It is an ingredient in sauces such as mustard, ketchup, and mayonnaise.
Vinegar is an essential component of chutneys.
It is often used as a condiment.
Marinades often contain vinegar.
Condiment for fish and chips, in the U.K. they commonly use malt vinegar (or non-brewed condiment) on chips; it may be used in other territories where British-style fish and chips are served.
Flavouring for potato chips (Crisps), iIn the case of American-style chips or crisps, many manufacturers of pre-packaged potato chips/crisps feature a variety flavoured with vinegar and salt.
Condiment for French Fries, particularly in the North-eastern United States
Vinegar pie, is a North American dessert made with a vinegar to one's taste.
Pickling, any vinegar can be used to pickle foods.
Cider vinegar and sauces, cider vinegar is not usually suitable for use in delicate sauces.
Substitute for lemon juice, cider vinegar can usually be substituted for lemon juice in recipes and obtain a pleasing effect.
Saucing roast lamb, pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a tasty sauce.
Sweetened vinegar is used in the dish of Pork Knuckles and Ginger Stew, which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.
Sushi rice, japanese use rice vinegar as an essential ingredient for sushi rice.
Red vinegar , is sometimes used in Chinese soups
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