There are those who hardly use vinegar and those who do not know how to live without it … If until recently we used the typical wine vinegar and little else, today we have become more sybarite and it is common to have several types
There are those who hardly use vinegar and those who do not know how to live without it … If until recently we used the typical wine vinegar and little else, today we have become more gourmets and it is common to have several types of vinegar at home (Modena, apple , of flavors …) Vinegar is a dressing that can give us a lot of play in the kitchen but is also used as a preservative in food. Find out!
- Varieties: there are many, like vinegars of wine, rice, apple … even honey.
- Benefits: in addition to seasoning, vinegar hinders bacterial activity and therefore can be used as a preservative.
- Ideal in: salads, pickles, dressings of meat dishes, vegetables, fish …
What is vinegar?
When we speak simply of vinegar, without adding more specifications, it is because we are talking about wine vinegar. Wine vinegar is obtained by the acetic fermentation of ethyl alcohol, which gives rise to acetic acid. We know that the wines used to produce vinegar should not have more than 20% water and between 5 and 11% alcohol by volume.
In the market we find a great variety of vinegars that are classified fundamentally according to the raw material used to make them. Among them, possibly the main difference is the concentration of acetic acid. In Spain the most common vinegar is wine, but for example in Asia rice vinegar is widely used, in Latin America the mostused is cane alcohol, and in the United States vinegars are made from different cereals. The most common vinegars are:
– White or red wine vinegar. Depending on the type of grape from which it comes, we can find some or other varieties, such as Jerez.
– Apple or cider vinegar, which is made from apple pulp or its juice or from cider.
– The rice vinegar. It is the most used in Asia and here it is increasingly known for being part of the famous sushi.
– White distilled vinegar, which generally comes from sugar cane and is the strongest, is used to make pickles and commercial sauces.
– Flavored vinegars:There are vinegars, especially vinegars from white wine that are flavored with herbs, fruits, etc. For example, with dill, tarragon, rosemary, thyme, garlic, pepper, chili peppers, raspberry, apple, banana, orange, pineapple, blackberries, lemon … and, sometimes, they can include other condiments such as sugar or honey.
– Others: there is even honey vinegar which is nothing other than vinegar made from mead (an alcoholic drink obtained from the fermentation of a mixture of water and honey).
How to take it
Vinegar is used mainly to dress raw dishes, salads, cabbages, carpaccio … but also for elaborate dishes because it is a good dressing for meat, fish … We must choose the most suitable vinegar in each case and we can also prepare vinaigrettes with oil and other components such as honey, fruit juices, etc. It is also used for the preparation of sweet and sour sauces and, of course, in preserves such as pickles and pickles.
In Spain there are two types of vinegar that have a designation of origin. They are vinegar from Jerez and vinegar from the county of Huelva. Another vinegar with designation of origin is the famous balsamic vinegar of Modena, “aceto tradizionale”. If we really want to taste one of these special vinegars, we must carefully review the labeling, looking for the distinction of designation of origin, so that we are not given a hoax.
Buying and conservation advice
When choosing a vinegar we must make sure that its appearance, color, cleanliness and presentation are correct. We will reject vinegars that are cloudy or bottled in damaged containers.
In addition, it is essential to take into account the purpose of buying vinegar, since with the great variety that exists we must choose one type or another depending on the use that we are going to give it: softer, sweeter, more bitter, etc.
Although vinegar has preservative properties, mainly because of its acidity, it is preferable that to preserve its integrity and optimal conditions we keep it protected from light and closed, without contact with air.
Vinegar has been used since ancient times to extend the shelf life of food. It is the key to pickles, marinades and pickles, and is used in these as its acidity hinders bacterial activity and this gives it properties as a preservative.
Spinach salad with beet carpaccio, apple and goat cheese
Soft goat cheese
Apple cider vinegar
clean and chop the spinach and serve them at the bottom of the plate. We slice the cooked beet very thinly, just like the apple and we place the slices on the bed of spinach. We cut the cheese into small pieces and sprinkle it on the slices of apple and beet and do the same with the raisins and sliced almonds and also with some raspberries. To prepare the dressing we mix a tablespoon of apple cider vinegar, two tablespoons of olive oil and 2 tablespoons of raspberry juice that we have previously obtained. Once the mixture is made, we season and enjoy!