Vinegar

Acetic Acid

This page first published: Jun 26, 2004 · Updated: Jun 5, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Acetic Acid © Randal Oulton Acetic Acid is an acid that results when wine or cider are allowed to ferment. First, alcohol is produced and then if fermentation is allowed to continue, acetic acid. The bacteria that causes it is called acetobacter. Acetic Acid is very sour. Pure Acetic Acid is clear with no colour….

Tagged With: Technical Terms, Vinegar

Acidulate

This page first published: Jun 26, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Acidulate Acidulate means to add acid in small amounts. In cooking, the acid can be a vinegar, a citrus juice or even wine. It will always be an acid that is food safe, and have levels of acidity that are low enough to be safe for people to touch and consume. Normally, the acid used…

Tagged With: Preserves, Vinegar

Acidulated Water

This page first published: Jan 11, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Acidulated Water © Randal Oulton Acidulated Water is cold water mixed with a small quantity of food-grade acid such as vinegar, lemon juice or another citrus juice or acid. It’s used for dipping cut fruit or vegetables into, in order to stop them from turning an unsightly brown when they are exposed to air. Acidulated…

Tagged With: Acidulate, Vinegar

Arengga Vinegar

This page first published: Sep 4, 2005 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Arengga Vinegar is made from a variety of sugar palm tree (Arenga pinnata) called “kaong” or ” irok” in the Philippines. The tree needs 10 to 15 years of growth first. It will live for 15 to 22 years in the wild (it has a shorter life in cultivation.) The vinegar is made from the…

Tagged With: Filipino, Filipino Food, Vinegar

Blueberry Vinegar

This page first published: Aug 21, 2005 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Blueberry vinegar is purple. It is made from fermenting blueberries into alcohol. Vinegar starter is added to this alcohol, which is then allowed to ferment into vinegar. Then, it is filtered and bottled. It’s a specialty of the Valle d’Aosta in Italy. A cheaper commercial version is made in Canada by soaking blueberries in cider…

Tagged With: Vinegar

Borage Vinegar

This page first published: Sep 6, 2005 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Borage vinegar is an herb vinegar, flavoured with borage. The flowers from the borage give it a blue tint. Some people cheat and add a drop or two of blue food colouring as well. Use for salads, marinating fish in. Cooking Tips 3 handfuls (about 1 1/2 cups) of fresh borage flowers 4 cups (32…

Tagged With: Vinegar

Burnet Vinegar

Burnet vinegar has the taste of cucumber to it from using the herb called salad burnet. Cooking Tips 5 tablespoons of chopped fresh salad burnet 3/4 cup (6 oz / 175 ml) white wine vinegar Well in advance: wash the salad burnet leaves, shake and pat dry, then let stand for all the water to…

Tagged With: Vinegar

Cane Vinegar

This page first published: Jun 27, 2004 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Cane vinegar is made from syrup from sugar cane. The cane is harvested, crushed to extract the juice, simmered down into a syrup, and the syrup fermented into vinegar. Good ones are also aged in oak barrels. It has a mellow flavour like malt vinegar, with an added freshness in the mouth. It is not…

Tagged With: Vinegar

Coconut Vinegar

This page first published: Nov 27, 2002 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Coconut Vinegar © Denzil Green Coconut Vinegar is made from coconut water, found inside the coconut shell. The coconut water is filtered, sugar is added, and then it is brought to the boiling point to pasteurize it. After this, it is cooled, and yeast is added. It is let ferment for a week, then the…

Tagged With: Coconuts, Vinegar

Fennel Vinegar

Fennel Vinegar is fennel-flavoured vinegar. It can be made from white wine vinegar infused either with fresh fennel leaves, or with fennel seed. Cooking Tips Fennel Seed Vinegar 2 cups (16 oz / 500 ml) white wine vinegar 1 1/2 tablespoons of fennel seeds Sterilize a jar or bottle. Crush the fennel seeds, add them…

Tagged With: Vinegar

Horseradish Vinegar

Horseradish Vinegar is vinegar flavoured with horseradish and a few additional seasonings. You started with freshly grated horseradish from a horseradish root. For this reason, most recipes advise that it be made in the late fall, when horseradish roots are at their peak. Some people, like Mrs Beeton, called for the addition of minced shallot…

Tagged With: Horseradish, Isbella Mary Beeton, Vinegar

Mint Vinegar

Mint Vinegar is vinegar flavoured with mint. Good for salads, particularly fruit salads, in gravy for lamb, and to brush on lamb while it’s cooking. Cooking Tips Per 2 cups (16 oz / 500 ml) of vinegar, use 1 to 2 handfuls of fresh mint, crushed lightly a few times to start releasing its essential…

Tagged With: Mint, Vinegar

Mother of Vinegar

This page first published: Jan 10, 2005 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Mother of Vinegar is a bacterial starter culture used to make vinegar. Mère de vinaigre is a slimy, gummy substance, that you wouldn’t normally want to pitch into something you are later going to consume. When added to the liquid to be made into vinegar, it causes the fermentation that creates the acetic acid and…

Tagged With: Vinegar

Osgood Pie Recipe

This page first published: Aug 17, 2006 · Updated: Jan 19, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

This recipe used to be an American favourite at Thanksgiving.

Tagged With: Nuts, Pies, Raisins, Vinegar

Palm Vinegar

Palm Vinegar is a white, cloudy vinegar made and used in the Philippines. Some are mild, some have a sharp, acidic taste, All have a faint yeasty or musty taste. The vinegar is made from sap from coconut palm trees. The sap is collected from a main artery in the tree, which is tapped. Pots…

Tagged With: Filipino, Filipino Food, Vinegar

Peroxide and Vinegar Sterilization

This page first published: Feb 14, 2006 · Updated: Oct 23, 2019 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Peroxide and vinegar applied one after the other can help to safely sanitize produce without resorting to chemicals.

Tagged With: Cutting Boards, Salads, Sterilization, Vegetables, Vinegar

Perry Vinegar

Perry Vinegar is made from Perry, that has vinegar starter culture added to it and that is then allowed to ferment. It has a faint pear flavour. Substitutes Cider vinegar

Tagged With: Vinegar

Pineapple Vinegar

This page first published: Jun 27, 2004 · Updated: Dec 12, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Pineapple vinegar is vinegar with a light pineapple flavour. It is made from the peelings from pineapples that would otherwise be discarded, in preparing them to be canned pineapple. The pineapples need to have been washed before peeling. No leaves or stems are used. Sugar, yeast and water added to the peelings. The mixture is…

Tagged With: Pineapple, Vinegar

Plum Vinegar

Plum Vinegar is a Japanese red vinegar with a mild, salty taste and a sour, fruity aroma. It’s not a true vinegar, as there is actually no acetic acid in it. Instead, the acid in it is citric. Plum Vinegar used to be made from the juices created as a by-product of making Umeboshi. Now,…

Tagged With: Japanese, Japanese Food, Vinegar

Raisin Vinegar

Raisin vinegar is a mild-tasting, cloudy brown vinegar made from raisins. It is used in the Middle East and in Greece. Turkish brands such as Sultan are sold in 16 oz (500 ml) bottles.

Tagged With: Raisins, Vinegar

Raspberry Vinegar

Raspberry vinegar is made from white wine vinegar flavoured with raspberries, sweetened with some sugar. It is fruity and tart at the same time. Usage suggestions: It is good with duck and pork; Use to deglaze pans; Use on fruit salads; Make a drink from ice water, 2 or 3 tablespoons of Raspberry Vinegar, and…

Tagged With: Raspberries, Vinegar

Seasoned Rice Vinegar

This page first published: Jun 27, 2004 · Updated: Dec 11, 2019 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Seasoned Rice Vinegar is a ready-made version of what the Japanese call “Sushi-zu” (sushi vinegar: see separate entry.) It is a vinegar made from sake, and flavoured for you with salt and sugar. It is used for Japanese salads, and to flavour rice for sushi. Some purists prefer to always mix this combination up themselves….

Tagged With: Japanese, Japanese Sauces, Vinegar

Sherry Vinegar

Sherry Vinegar is a vinegar made from a blend of wines from Palomino Fino grapes. It is aged for a minimum of six years in wooden barrels that previously held sherry. The barrels are arranged in tiers, with the oldest vinegar being in the bottom row and the youngest vinegar being in the barrels on…

Tagged With: Spanish, Spanish Food, Vinegar

Suka Vinegar

Suka Vinegar is made from sap from coconut palm tree flowers in the Philippines. It is not as acidic as most other vinegars. Therefore it is less tart, with more of a sweet taste coming through. To make Suka Vinegar, the sap is allowed to ferment naturally for about 3 weeks. For the first two…

Tagged With: Vinegar

Vinegar

Footer