Vinegar is a pungent liquid made by the fermentation of sugars into alcohol which is subsequently fermented again. Vinegar can be made from a range of foods which has a direct effect on the type of vinegar produced.
Vinegars should have a good, clean, sharp flavor for their type. The strength of acidity determines the tartness of the vinegar and how it can be used in cooking. Vinegar that is very strong should first be diluted with water before it is measured for a recipe.
The most popular vinegars include Cider vinegar, White or distilled vinegar, Wine vinegar, Flavored vinegars, Sherry vinegar, Balsamic vinegar, Malt vinegar and Rice vinegar.
White or distilled vinegar is used when a neutral flavor is desired for a salad dressing while other vinegars are used for their characteristic flavors. Wine vinegars are often used to make high quality oil and vinegar dressing.
In India, vinegar is known as Sirka. It is used in masalas, mutton mirch, egg pickles, and other dishes. It's also used as a substitute for yogurt to add an acidic component in marinades.
The uses for vinegar are endless as it can be used widely in cooking and cleaning. The health benefits of vinegar are also well documented.
White acidic liquid that contains strong stingy scent when smelled near the nose.
Selecting and Buying
Preparation and Use
Use vinegar as flavor, condiments. Depending on the recipe, use just correct amount of vinegar.
Conserving and Storing
Most vinegars are tasteless after a year of sitting opened. Vinegar's flavor can be preserved if it is stored in a cool dark place or in a refrigerator.
Some vinegars, if stored improperly or too long, will develop a cloudy look. This cloudy substance (called "mother of vinegar" since it can be used to make more vinegar) can be filtered out with a paper coffee filter in order to salvage the vinegar. However, if either the mother or the vinegar smells bad or rotten, discard both immediately.