|
|
 |
VinegarVinegar (from Old French vinaigre, meaning "sour wine") is a sour-tasting liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. It can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol (see acetic acid). Commercially available vinegar usually has a pH of about 2.4. Vinegar production may be started by the addition of mother of vinegar to wine or cider. Vinegar is a dilute form of acetic acid, ranging typically from three to five percent by volume for table vinegar and higher concentrations for pickling. 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 oxidation is carried out by acetic acid bacteria, as was shown in 1864 by Louis Pasteur. Modern systems work with vinegar bacteria at the liquid and bringing the air into the vinegar with a venturi pump system or with a turbine. These systems have a production time between 38 hours and three days to get the ready vinegar. Vinegar is commonly used in food preparations, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. It is also often used as a condiment. So-called "white vinegar" (actually clear) can be made by oxidating a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water. It is used for culinary as well as cleaning purposes. 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. A cheaper alternative, called 'non-brewed condiment', is a solution of 4-8% acetic acid colored with caramel. There is also around 1-3% citric acid present. Australians, British, Americans and Canadians commonly use malt vinegar on fish and chips. Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries, Germany, and other countries. 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 flavor. Champagne vinegar is made from champagne, and Sherry vinegar, produced in Spain, is made from Sherry. These last two are correspondingly expensive. Apple cider vinegar, sometimes known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color. It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below). Some countries, like Canada, prohibit the selling of vinegar over a certain percentage acidity. In terms of cooking, cider vinegar is not good for delicate sauces, but is excellent for use in chutneys and marinades. It can be used to pickle foods, but will darken light fruits and vegetables. Check out the following recipes that are tagged "Vinegar":
|