vinegar - one of the oldest products.The earliest mention of vinegar refers to the ancient Babylon and dates back to 5000 BCThe ancient Babylonians made vinegar from dates, along with palm wine.Vinegar can be natural and synthetic.In cooking, it is added to salads, soups, main courses of meat of domestic and wild animals, as well as sauces, dressings, condiments, sauces, mustard.
Balsamic vinegar (aceto Balsamico)
Grape juice is heated up until it becomes a thick dark syrup.Then, the syrup is mixed with wine vinegar and kept in the attic in wooden barrels.Used barrels of three kinds: the smallest - from ash and oak, medium - chestnut and cherry, and more - from the mulberry tree.Part matured balsamic vinegar of the smallest drums added to the contents of the second barrel, mix, gain little vinegar out and added to the third barrel, and so forth.Each manufacturer uses its own spices.The period of maturation of vinegar for at least 3 years and the best of its varieties can withstand up to 50 years.
usual balsamic vinegar is used in the preparation of various dishes: soups, salads and desserts, even for marinating fish.However, Aceto Balsamico Tradizionale di Modena is perceived more as a refined sauce that complements and accentuates the taste of cheese, fruit, and even ice cream.
Vinegar is of two types - red and white.Classic red wine vinegar made from Bordeaux wine (grapes cabernet, merlot, malbec).The characteristic color and flavor achieved long aging in oak barrels.In cooking, red wine vinegar is used primarily for cooking sauces, marinades and classic salad dressing.
White wine vinegar is produced from the white dry wines, it is considered easier to taste than red.With white wine vinegar and cook a variety of salad dressings, use it in the preparation of meat dishes.Furthermore, if the white vinegar add some sugar, they can be replaced in the white wine sauce almost any recipe.
This vinegar is especially rich in amino acids, moreover, it is not as strong as Apple or alcohol, he sweet scent reminiscent of a little flavor of balsamic vinegar, but with more pronounced woody flavor.
There are several varieties of rice vinegar: bright, red, black, sweetened and seasoned.The Chinese have used a light vinegar for various sweet and sour dishes, and black, especially soft - as table seasoning.
in traditional Japanese cuisine rice vinegar called su and use it very widely: rice for sushi and vegetables it gives a characteristic light, slightly sour taste and flavor, they are seasoned salads sunomono, add it to sauces, marinades for meat and even drinking, dilutingwater - it's great thirst quencher.
cider vinegar, lighter and softer than wine and malt, is made from apple cider.Apple cider vinegar is considered to be very useful: all sorts of diets, "beauty recipes", courses of rejuvenation and healing vying offer options for its use.The fact that it contains 20 essential minerals and trace elements (potassium, sodium, calcium, phosphorus, copper, iron, silicon, fluorine, and so on. D.), Organic acids (acetic, propyne, lactic and citric acid), pectin,a number of enzymes and amino acids, the vitamins A, B1, B2, B6, C, E, F and provitamin beta-carotene.Nutritionists recommend that even healthy people take daily solution spoons of honey and a spoon of apple cider vinegar in a glass of water.
Apple cider vinegar is good to use for broths of fish, crustaceans and shells, as well as dishes from chicken, and finally, acidification of sauces and drinks, such as apple compote.
Articles Source: gastronom.ru