Vinegar has been around for thousands of years, roughly 2500, so it with great certainty that men and women have drinking roughly the same amount of time. The reasoning behind this is because vinegar is a byproduct of over fermentation of alcohol. So one day in some Egyptian town roughly 2500 years ago some poor guy drank a bad bottle of wine and accidentally dropped it on his cucumber and tomato salad and said wow this isn't so bad, red wine vinegar is created. There are two places that vinegar come from Fruits and Grains.
The most popular grain vinegars are ones you probably use everyday distilled white vinegar which is primarily used for pickling and household cleaning. Don't laugh it makes wood floors shine better than any wood cleaner i have ever used.
The second is rice vinegar which if you have ever eaten Chinese food it is the vinegar of choice and also is extensively used in Asian cuisine. There are many other grain vinegars and come to think of it if you can ferment the grain and let it sit it will eventually turn to vinegar.
Then there are the fruit vinegars, the most popular that are out there are balsamic, wine, and cider.
Now before i get into uses i need you to understand that with vinegar "YOU GET WHAT YOU PAY FOR" I know this sounds obnoxious but because vinegar is an accent piece to the final product you have to make the decision on where it is going to be used in the dish.
The largest disparity has been with balsamic and cider vinegars. There is an enormous range in quality and price when it comes to these two.
When it comes to uses some are used in different areas more than others: For example wine vinegars are mostly used for meat marinades and some dressings, the same goes for balsamic and cider vinegars. However cider vinegars also have medicinal uses.
Balsamic is by far the most popular and also has a great range in quality and price, usual range can be from ten to two hundred dollars.
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