The Sweet Side Of Vinegar

Vinegar is the much maligned condiment. It's also second a s in oil and vinegar. People talk about sour type s that have a vinegar personality or face. yet, this kitchen necessity is very much needed for all sorts of dishes. Its gives everything from dressings to marinades their wonderful flavor.
Vinegar has been around for about 10,000 years. The ancient Babylonians used it to preserve foods while Hannibal used it to crumble rocks during his passage through the Alps. even Cleopatra drank pearls dissolved in vinegar to win a bet. Vinegar is an all natural by product of aerobic bacteria mixing with wine or cider. You can even use it for cleaning because it gets rid of germs and bacteria easily. There are several different kinds from red wine to balsamic along with malt and apple cider. My favorites are the red wine and cider. I'm a big fan of the last because you can make a wonderful light Waldorf salad with it. Balsamic vinegar, that delight of foodies the world over has been around since the medieval period . It originated in Emilia Romano and is made through an aging process of twelve years It also involves pouring older vinegar in with freshly made ones.

Vinegar is not just for salads You can also use it in pickling which was it;s original use. Chutneys and relishes call fo r it as do slaws. The famed German dish sauerbraten starts off with a vinegar marinade. A lot of barbecue recipes call for marinating the meat in red wine vinegar. This produces a much more tender texture and it's perfect them for mixing with the actual sauce Vinegar is also used in making the well known Chinese hot and sour soup. A few tablespoons of rice wine vinegar gives the soup its' famous bite.

Vinegar doesn't mean sourness. It's a great addition to any dressing or dish. Try all sorts from balsamic to red wine to cider. Soon enough you'll be adding it to everything