The Main Ingredient Vinegar

 Somehow vinegar is not a favorite ingredient save for salad dressings. Yet its'differet varieties can be used in a number of savory and sweet dishes. It;s a tangy change up that add to any dish.A dash of vinegar gives a recipe much needed dzing.

Before you use any vinegar keep in mind that there are several different types. There is distilled white vinegar that's perfect for cleaning bathrooms and windows but it's also excellent for pickling and canning.It does have a neutral flavor so it may not hold up to other flavors like onion or chicken.Many home  chefs, like myself prefer using apple cider vinegar in all sorts of cold and hot dishes(it's my go to vinaigrette ingredient)It made from fermented apple juice and has a fruity tart flavor.It;s perfect for slaws ,marinades and health tonics. The one that most people use and are familiar with is red wine vinegar.Its made from red wine and has a punchy flavor.It pairs well with hearty meat dishes and tomatoes ones.It;also makes for a very flavorful vinaigrette. A lot of trendy home chefs use balsamic vinegar which is more syrup.It's made from pressed grape must or juice  that's been aged in wooden casks.It's dark sweet and syrupy, perfect for roasted veggies , salad dressings and glazes. A lighter choice is white wine vinegar.This is made from fermented white wine andh has a mild, delicate slightly sweet taste. Use it from chicken  dishes,There is also malt vinegar made from barley or beer and rice wine vinegar made  from fermented rice wine.

One of the best dishes to makes, especially during Savoy cabbage season is  avariation of the Piedmontese cold weather dish pescoi. Our recipe is taking uncooked polenta ,wrapping it  in the cabbage leaves.These are tightly bundled with heavy sewing thread and fried in a mix of oil and butter.They're later pickled in a bath of red wine vinegar , garlic cloves and salvia leaves.The tart vinegar tastes make the rolls taste so wonderful.It gives the buttery  flavored cabbage and polenta that much needed zing. Another dish is vinegar chicken.There are two ways of   vinegar chicken - Italian and French.The Italian version  call for chicken breasts to be sauteed in a rich wine and vinegar sauce. The chicken is lightly floured to give it a lovely brown look while its'being first roasted.The sauce is a blend of red wine vinegar and dry white wine.A tablespoon of granulated white sugar is also used .Add chicken stock and an onion to this .As it;s simmering then add the chicken pieces.Cover the pan and place in a  preheated 350 degree Farenheir oven for twenty minutes.The French version is  rich with cream, butter and tomato paste along with a mix of white wine vinegar and white wine.It;s basically cooked the same way.

Vinegar is an ingredient that should be used in more dishes.It has a rich tang that elevates any dish.Try it to have a tastier, zingier dinner.