How to cook vinegar
Information for vinegar in our free cooking ingredients collection.
Vinegar
Vinegar is used in almost every culture as a condiment. It can be made from a wide range of foodstuffs, from grains, fruits, wine, or even ethyl alcohol. Essentially, the process to turn any of these into vinegar is the same. Bacteria is added to an alcohol solution to convert the alcohol in acetic acid. The liquid is then processed and pasteurized to kill any organisms in it that might be harmful to humans. It also may be distilled before it is bottled for consumer use.
Vinegar’s tart, acidic flavor makes it a versatile ingredient. It is often used to make vinaigrette dressings, mustards, or marinades, as a condiment for seafood, or to flavor dishes in which beans are the primary ingredient. In addition, it can be used to pickle and preserve foods.
How vinegar is used depends on what type it is:
Balsamic vinegar - Considered the finest of all vinegars, balsamic vinegar is added to salads, pasta, and cooked vegetables. It has a dark color and rich flavor with herbal and wine undertones. Balsamic vinegar is traditionally made in northern Italy in the provinces of Modena and Reggio. Look for the word “tradizionale” on the label. This indicates that the vinegar has been aged at least 12 years. Balsamic vinegar from Modena that uses the term “vecchio” on the label means the vinegar has been aged 12 years or more. “Extra vecchio” is vinegar that is 25 years old or more. The vinegars from Reggio are color-coded according to quality: red label (highest), silver, and gold. These “real” balsamic vinegars are expensive. Commercial balsamic vinegars are not regulated and are quite different. Some chefs enhance the flavor of the vinegar by adding brown sugar or by boiling it to intensify its flavor.
Cider vinegar - As the name suggests, this vinegar is derived from fruit juices, usually apple. It retains an apple flavor and is often used for pickling.
Malt vinegar - This type of vinegar is made from malted barley. Malt vinegar is typically colorless. However, brown coloring is often added. It has a strong, sour flavor and is frequently used as a condiment for fish and chips.
Rice vinegar - Made from sake, a Japanese rice wine, rice vinegar is used in many sweet-and-sour recipes for Asian cuisine.
Wine vinegar - This type of vinegar can be made from various red or white wines. It is thought to have the most “bite” of any vinegar. Wine vinegar is most often used as an ingredient in cooking, particularly soups and stews.
Flavored vinegars are popular in gourmet shops. But it is easy to make your own. Choose your herbs, preferably fresh ones, blanch them, and pat dry. Transfer the herbs to a food processor and then add 1/2 to 2/3 cup of vinegar, one with a less intense flavor. Process until you have achieved the desired consistency. Transfer the mixture back into the bottle of vinegar. Let the mixture sit overnight, and then strain the vinegar before putting it back into the original container. A sprig of your chosen herb can be added to the bottle for decoration. Although vinegar is acidic and is pasteurized, introducing herbs does contaminate it. The risk for illness is not high. Make flavored vinegar in small amounts, refrigerate it, and use it within a week to maintain freshness. Or, better yet, purchase one of many commercial varieties, which have been heat-treated.
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