Dishes with vinegar - 682 cooking recipes

This spice has been known since ancient times. It is a colorless transparent liquid with a sharp sour taste and specific odor. Vinegar is divided into natural and synthetic. Natural vinegar, or more precisely, the preparation of vinegar is based on food acids (acetic, citric, malic, etc.), aldehydes, esters and complex alcohols. The whole combination of these substances creates the unique aroma and flavor bouquet of vinegar. Synthetic vinegar is produced by diluting concentrated acetic acid. This liquid has no aromatic properties, but has a specific odor of acetic acid itself. How to make vinegar at home? As for wine, everything is simple: when wine sours, it turns into vinegar. When we cook at home, we often use apple cider vinegar, alcohol vinegar, wine vinegar, as well as raspberry vinegar and strawberry vinegar. Among the varieties of natural vinegar there are also flavored with natural spices and plant extracts, balsamic vinegar made from grape materials by aging in wooden barrels for many years, whey, malt and other types of vinegar. In cooking it is recommended to use mainly wine, aromatic and fruit and berry vinegar. This spice is used in the preparation of marinades and for dressing salads. It is also added to herring dressings and to acidify borscht. Vinegar is also indispensable when making table mustard. In cooking, vinegar is used for marinating meat and during the primary processing of champignons. This spice gives the products a sour taste. Depending on the degree of spiciness that needs to be given to the dish, the amount of vinegar added varies.