It’s what makes a volcano science project erupt, it’s oil’s nemesis, you can clean your windows, dye eggs, make potato salad, or bake a pie with it. It makes all things pickled, and sometimes you can be full of it. Vinegar. I can’t get enough of the stuff. I dip my bread in it, glaze my pork and beef with it, dress my salad with it, eat it on fried fish, and boardwalk fries from Jersey would be nothing without it. I like a higher ratio of vinegar to oil in just about everything. One of my favorite vinegar things to make is a balsamic with raisins, figs, or dates, or all three depending what I have on hand, spread to go with my cheese plates that can be eaten with a spoon, and sometimes is. It is the perfect balance to bread, olives, and cheese. Throw chopped fruit in a pan with the balsamic, a pinch of salt and let them reduce into a thick gooey wonderful mess. You can flavor it with orange to change it up a bit, too. Would make a great sandwich spread, but it has never made it to the next day.
We sometimes take for granted the things we use most often, like salt, oil, sugar, baking soda, or vinegar. We can get them year round, almost anywhere, for the most part affordable, and in so many different varieties that some people don’t take the time to find out where they come from, why they cost what they do, and who is doing all the work to get that $8.00 bottle of vanilla into your cabinet and eventually into your favorite chocolate chip cookie. I think more and more people are interested in where the food they eat is coming from, and are starting to buy accordingly, which is great, but don’t forget the less prominent ones in the process: coffee, chocolate, bread, meat, dairy, fruits, and vegetables may get the most play, but your cornstarch needs some love, too.
–The Lonely Radish
The ancients were quick to find the remarkable versatility of vinegar. Around 5,000 BC, the Babylonians used it as a preservative and as a condiment, and it was they who began flavoring it with herbs and spices. Roman legionnaires used it as a beverage. Cleopatra demonstrated its solvent property by dissolving precious pearls in it to win a wager that she could consume a fortune in a single meal. Hippocrates extolled its medicinal qualities and, indeed, it was probably one of our earliest remedies. The Greeks also reportedly made pickled vegetables or meats using vinegar. Biblical references show how it was much used for its soothing and healing properties. And when Hannibal, a great general, crossed the Alps with an army riding elephants, it was vinegar that helped pave the way. Obstructive boulders were heated and doused with vinegar, which cracked and crumbled the barriers. By about 3000 BC, the making of homemade vinegar was being phased out and, in 2000 BC, vinegar production was largely a commercial industry. During the American Civil War, vinegar was used to treat scurvy, and as recently as World War I, it was being used to treat wounds.
Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods.
- Herbal vinegars: Wine or white distilled vinegars are sometimes flavored with the addition of herbs, spices or other seasonings. Popular flavorings are garlic, basil and tarragon – but cinnamon, clove and nutmeg flavored vinegars can be a tasty and aromatic addition to dressings.
- Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste.
Some popular specialty vinegars currently on the market include:
Balsamic Vinegar of Modena is classified as traditional or commercial grade. In the United States, products labeled as Balsamic Vinegar can also be found.
Traditional Balsamic Vinegar of Modena, Italy is made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This traditional vinegar is made from the cooked grape “must” matured by a long and slow vinegarization process through natural fermentation, followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of any other spices or flavorings. The color is dark brown, but full of warm light. The fragrance is distinct, complex, sharp and unmistakably, but pleasant acid. The flavor is traditional and inimitably sweet and sour in perfect proportion.
Production of traditional Balsamic Vinegar is governed by the Italian Law, and provides that a specific Certification Agency (Cermet) oversees all production phases, from the vineyard to the bottle. All of the product that is bottled must pass a sensory examination run by a panel of five tasting judges. The manufacturers adhere to two different Consortia: Consortium for Protection of Traditional Balsamic Vinegar of Modena (Consorzio Tutela ABTM), with over 300 members, and the smaller Consortium of Producers of Traditional Balsamic Vinegar of Modena (Consorzio Tra Produttori ABTM). Traditional Balsamic Vinegar of Modena is only bottled in the distinct bulb-shaped bottle of 100 ml. It has either a white cap (minimum age of 12 years) or gold cap (minimum age of 20 years). The bottle comes in a box with a book describing the process of manufacturer and some recipes.
The production of traditional Balsamic Vinegar is very labor intensive and time-consuming. Therefore, it is very expensive and available in limited quantities. Commercial grade Balsamic Vinegar of Modena constitutes a more economical alternative to the traditional product. In the United States, products are also allowed to be labeled as “Balsamic Vinegar” based on the U.S. labeling laws. Such products are made from the juice of grapes, but would not carry the term “of Modena” on the label. Commercial products are of high quality and suitable for use in marinades, vinaigrette dressings and in making pan sauces.
The product has a very long shelf life and can be stored in a closed container indefinitely. It is suggested to store the product at 4 – 30°C, but refrigeration is not required. Exposure to air will not harm the product, but may cause “mothering,” which causes the solids to filter out. Some sedimentation is normal for a product that contains a high level of soluble solids, but the sedimentation will disappear when the bottle is agitated.
Traditional Balsamic Vinegar of Modena is generally found in specialty stores. Commercial grade Balsamic Vinegar of Modena can be found in specialty stores,and supermarkets.
Uses: Salad dressings, sauces and gravies benefit from the addition of Balsamic Vinegar. Sprinkle on cooked meats to add flavor and aroma; season salad greens, strawberries, peaches and melons; use as an ingredient in your favorite salad dressing.
Malt Vinegar is an aged and filtered product obtained from the acetous fermentation of distilled infusion of malt and is a good example of vinegar originating from cereals. Malt is the result of grain softened by steeping in water and allowed to germinate. Germination causes the natural enzymes in the grain to become active and help digest the starch present in the grain. The starch is converted into sugars prior to fermentation. Malt has a distinctive flavor that contributes to the flavor of Malt Vinegar and brewed beverages such as beer.
Uses: Malt Vinegar is popular for pickling, especially walnut pickles. It is most famous as the companion to fish and chips. Any English recipe calling for vinegar typically uses Malt Vinegar unless otherwise noted. There are recipes using malt vinegar on the Recipes page.
Raspberry Red Wine Vinegar
Natural raspberry flavor is added to red wine vinegar, which is the aged and filtered product obtained from the acetous fermentation of select red wine. Raspberry Red Wine Vinegar has a characteristic dark red color and a piquant, yet delicate raspberry flavor.
Uses: Sprinkle Raspberry Vinegar on fruit salads; use as a marinade or basting sauce for meats; use as an ingredient in your favorite salad dressing, or use by itself on salads or cooked vegetables.
Rice or Rice Wine Vinegar is the aged and filtered product obtained from the acetous fermentation of sugars derived from rice. Rice Vinegar is excellent for flavoring with herbs, spices and fruits due to its mild flavor. It is light in color and has a clean, delicate flavor. Widely used in Asian dishes, Rice Vinegar is popular because it does not significantly alter the appearance of the food.
Uses: Dash over salads, add to a quick stir-fry dish with ginger or liven up vegetables and fruits.
White Wine Vinegar
White Wine Vinegar is the aged and filtered product obtained through the acetous fermentation of a selected blend of white wines. It is clear and pale gold, almost colorless. The taste is distinctly acidic, and the aroma reminiscent of the wine from which it comes.
Uses: White Wine Vinegar can be used to bring out the sweetness in strawberries and melons, add a twist to spicy salsas and marinades and wake up the flavor of sauces and glazes. This product is perfect for today’s lighter cooking style — replace heavy cream or butter with a splash of White Wine Vinegar to balance flavors without adding fat. The tart, tangy taste also reduces the need for salt. See our Recipes page for ideas on how to use White Wine Vinegar.
Other Specialty Vinegars
Coconut and Cane Vinegars are common in India, the Philipines and Indonesia with Date Vinegar popular in the Middle East.
What is Vinegar?
The dictionary defines vinegar as “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.”
How is Vinegar Made?
Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled.
Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor.
What is Vinegar Made From?
Vinegar can be made from any fruit, or from any material containing sugar.
What Are the Different Types of Vinegar?
Since vinegar can be made from anything with sugar, there are probably too many different types to count made in countries throughout the world. Each country may use starting materials native to their area and tailored to the specific tastes of the region.
Typical retail varieties of vinegar include white distilled, cider, wine (white and red), rice, balsamic, malt and sugar cane. Other, more specialized types include banana, pineapple, raspberry, flavored and seasoned (e.g., garlic, tarragon).
Are there Formal Standards for Vinegar?
The following varieties of vinegar are classified by a U.S. Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing:
- Cider vinegar or Apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials.
- Wine vinegar or Grape vinegar is made from the two-fold fermentation of the juice of grapes.
- Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose.
- Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses.
- Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.
- Blended Vinegar made from a mixture of Spirit vinegar and Cider vinegar is considered a combination of the products that should be labeled with the product names in the order of predominance. It is also the product made by the two-fold fermentation of a mixture of alcohol and cider stock.
- Rice or Rice Wine vinegar (although not part of FDA’s Compliance Policy Guide) has increased in popularity over the past several years and is made by the two-fold fermentation of sugars from rice or a concentrate of rice without distillation. Seasoned rice or rice wine vinegars are made from rice with the “seasoning” ingredients noted on the label.
- Balsamic vinegar (also not a part of FDA’s Compliance Policy Guide) continues to grow in market share and “traditional” and “commercial” forms are available. The products are made from the juice of grapes, and some juice is subjected to an alcoholic and subsequent acetic fermentation and some to concentration or heating. See the “Today’s Vinegar” section of the Web site for more information regarding Traditional and Commercial Balsamic Vinegar.
Can I Make My Own Vinegar?
If you attempt to make vinegar at home, we are sure you’ll develop an appreciation for the difficulty of this ancient art and science. Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don’t pickle or can with it.
What is “Mother”?
“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.
After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.
How Long Does Vinegar Last?
The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Is “Acetic Acid” the Same Thing as Vinegar?
No. The United States Food & Drug Administration (FDA) recognizes that diluted acetic acid is not vinegar, indicating that it is:
“misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar.”
Does Vinegar Have Calories or Fat?
Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration’s (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.
How Strong is the Vinegar You Can Buy at Retail?
The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4% acidity as mandated by the U.S. Food & Drug Administration (FDA). Typical white distilled vinegar is at least 4% acidity and not more than 7%. Cider and wine vinegars are typically slightly more acidic with approximately 5-6% acidity.
How Can Vinegar Clean My Counters and Flavor My Pickles?
The acid in vinegar cuts through the grease and germs on your counter tops and is also the ingredient that makes your favorite pickles so tart and safe to eat by inhibiting bacteria and mold.
Making vinegar is so easy it can be done by accident. We could even say that most of it is made without our cooperation or awareness. Making good vinegar, consistently, is another story. That requires a little effort. But the effort pays well.
Vinegar can be made from almost anything which contains sugar or starch. It is made from many different things; fruits, grains, roots even wood.
It can be made directly from sugar but is best made by first converting the sugar into alcohol and then turning the alcohol into vinegar. The conversion from starch is a little trickier, but the process shares a lot of similarities.
To make vinegar the simplest way you need to find yourself;
A container with a spout (e.g. a sun tea jar). The spout is not mandatory but it sure makes things easier. The container should also have a wide mouth to let in air as well as a way to keep out flies. Air is very important! You will be visited by vinegar flies! They are my assistants. The container should be glass or stainless steel for best results. Aluminum and iron is definitely out. Some plastics can work, some are dangerous because they react with vinegar. So, for now, I would skip plastics.
Some fresh fruit juice. Even the frozen variety will do, but I would stay away from the bottled ones because they add chemicals to keep the juice from turning to vinegar.
A starter culture. Notice I said “starter culture”. Don’t make a big deal about getting a “mother”, it will probably ruin otherwise good vinegar. What you need are the bacteria which make vinegar. Check the home-brew stores or pick up a bottle of unpasteurized, unfiltered vinegar. I have had great success with Braggs Apple cider vinegar. The vinegar in the culture keeps out the other molds and bacteria until the vinegar bacteria have had a chance to take firm control of the juice.
A dark place. You could also paint your jar or cover it . The object is to keep out the light. Light will slow the vinegar production or even kill your culture.
A warm place. The precise temperature is not so critical but it does make a difference on how fast your vinegar is made. If you feel comfortable at that temperature, most likely the vinegar bacteria will be happy also.
OK, we have a vinegar culture, a container to put it in, some food for it and lot’s of warm air available to it.
Pour about one quart of the starter into the container.
Pour about the same amount of juice into the container.
Put the mix into a warm dark place.
Keep checking it until it is as strong as you like it or it seems to be losing strength.
Bottle it in small bottles.
Leave it for at least six months before using. (You could use it right away but, this will make it smoother)
Once you have got the hang of it, you might want to try making some real special vinegar.
And Remember the Vinegar Man loves you.
When Henry J. Heinz founded his Company in the late 1869, among his product line of pure, quality products were horseradish, pickles, and various sauces. The Company also manufactured vinegar to preserve the appearance and flavor of its processed pickles and other condiments. Soon thereafter, Heinz® became the country’s first manufacturer to package vinegar in individual bottles for home use. Vinegar was also a necessary ingredient in the making of Heinz® Ketchup, first introduced in 1876.
More than 100 years later, Heinz continues the tradition of processing high quality vinegar for consumers who expect the best for their cooking and pickling needs. Sourced from corn and grapes, Heinz® Vinegar always delivers consistent, good-tasting flavors for the foods you love to eat!
In the early 1880’s, Heinz packaged its vinegar in the ever popular “paneled” bottle, with a Keystone label and a guarantee of pure, natural vinegar on the label. Vinegars were also sold to grocers in paraffin-lined oak casks. Each cask carried an end label guaranteeing the quality of the vinegar and listing numerous awards.
In the early 1900’s, Heinz sales representatives held samplings in many grocery stores on Saturdays. Homemakers tasted various types of vinegars -White, Apple Cider, Pickling, Wine and Malt – and selected the variety they would buy. At the same time, many homemakers tasted commercially processed vinegar for the first time. Previously, all vinegar was fermented in barrels or crocks that were stored in barns or basements. According to a 1901 H.J. Heinz Company employee newspaper:
“The old vinegar barrel lying in the cellar, or at the side of the barn for three or four years, has been supplanted by appliances that retain the natural flavor of the fruit and keep it free from impurities of all kinds. Cleanliness, purity and wholesomeness – the secret of H.J Heinz Company’s great success in making vinegar.”
Today, as one of the world’s largest and oldest producers of vinegar, Heinz manufactures more than 7.5 million gallons of vinegar annually to supply American households with its popular and versatile food product.
Pinch of salt
Generous 1/2tsp Dijon mustard
Generous 1/2tsp honey
1 tbsp red wine vinegar
2 tbsp vegetable oil
1 tbsp extra virgin olive oil
1. Put the salt, mustard and honey into a jar, and mix together into a paste. Add the vinegar, and stir well to combine.
2. Pour in the oils, screw the lid on tightly, and shake until you have an emulsion. Store in the fridge.
- Flaky pastry dough
- 2 large eggs
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1 cup cold water
- 2 tablespoons cider vinegar
- Cinnamon for dusting
- Accompaniment: lightly sweetened whipped cream
- Special equipment: a 9- to 9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice
Make pie shell:
Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
Preheat oven to 400°F.
Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
Make filling while shell bakes:
Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.
Brown Sugar-Balsamic Swirl Ice Cream
yield: Makes generous 1 quart
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 3/4 cup (packed) dark brown sugar, divided
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/2 cup balsamic vinegar
Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.
Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.
Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
Process custard in ice cream maker according to manufacturer’s instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.
A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum. Brownish red in color, this vinegar may have a very complex flavor derived from extended aging of the solution. Although not all black vinegars are aged, those that are typically can be described with flavors and aromas that are earthy, sweet, rustic, and hearty. Black vinegar is commonly used in stir-fry dishes, as a braising sauce, as a marinade, and as a dressing ingredient. This vinegar may also be referred to as Chinese black vinegar.
yield: Makes 4 servings
active time: 35 min
total time: 1 1/2 hr
- 2 pounds pork spareribs, cut into individual ribs
- 1/4 cup cornstarch
- About 12 cups peanut or vegetable oil for frying, divided
- 4 garlic cloves, thinly sliced
- 1 medium shallot, thinly sliced
- 2 tablespoons very thin matchsticks of peeled ginger
- 1/2 cup packed light brown sugar
- 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup Chinese black vinegar
- 1/3 cup reduced-sodium soy sauce
Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.
Getting the last drops:
When you can’t get the last bit of mayonnaise or salad dressing out of the jar, try dribbling a little of your favorite vinegar into it, put the cap on tightly and shake well. You’ll be amazed at how much you’ve been wasting.
Try soaking fish in vinegar and water before cooking it. It will be sweeter, more tender and hold its shape better. When boiling or poaching fish, a tablespoon of vinegar added to the water will keep it from crumbling so easily.
Cake icing can be prevented from becoming sugary if a little vinegar is added to the ingredients before cooking. The same is true when making homemade candy.
When boiling an egg and it’s cracked, a little vinegar in the water will keep the white from running out.
Keeping potatoes white:
A teaspoon of white distilled or cider vinegar added to the water in which you boil potatoes will keep them nice and white. You can keep peeled potatoes from turning dark by covering them with water and adding 2 teaspoons of vinegar.
Freshen up slightly wilted vegetables by soaking them in cold water and vinegar.
Fruit and vegetable wash:
Add 2 tablespoons white distilled vinegar to 1 pint water and use to wash fresh fruits and vegetables, then rinse thoroughly. Research has shown that vinegar helps kill bacteria on fruits and vegetables.
Before frying doughnuts, add ½ teaspoon of vinegar to hot oil to prevent doughnuts soaking up extra grease. Use caution when adding the vinegar to the hot oil.
Perk up a can of soup, gravy or sauce with a teaspoon of your favorite specialty vinegar. It adds flavor and taster fresher.
As a tenderizer for tough meat or game, make a marinade in the proportion of half a cup of your favorite vinegar to a cup of heated liquid, such as bouillon; or for steak, you may prefer to a mix of vinegar and oil, rubbed in well and allowed to stand for two hours.
Remove fruit or berry stains from your hands by cleaning them with vinegar.
Fresh lunch box:
It is easy to take out the heavy stale smell often found in lunch boxes. Dampen a piece of fresh bread with white distilled vinegar and leave it in the lunch box overnight.
Get rid of cooking smells:
Let simmer a small pot of vinegar and water solution.
Fluffy Egg Whites
Soak a paper towel with 1-2 Tablespoons of white distilled vinegar. Wipe mixing bowl and beaters or whisk with the vinegar-soaked paper towel, then dry with a cloth or paper towel prior to whipping egg whites.
For fluffier and great tasting rice, add a teaspoon of white distilled vinegar to the boiling water before adding rice. Rice will be easier to spoon and less sticky.
“To make a good salad is to be a brilliant diplomatist — the problem is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.”- Oscar Wilde