Vinegar

Acetic Acid

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….

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Acidulate

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…

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- À la Cooking Terms
- Aceto Dolce
- Acetomel
- Acidulated Water
- Adjust Seasoning
- Adjusting the Taste of Dishes
- Affriander
- Alambre
- Bake / Baking
- Bake Blind
- Ballotine
- Battuto
- Baveuse
- Beat
- Bench Proof
- Blanch
- Braising
- Brine
- Brining Beans
- Broasting
- Broil
- Chopping Techniques
- Coddle
- Curing
- Dredging
- Egg Wash
- Emulsify
- Firm-Ball Stage
- Fold
- French Trimmed
- Frissonne
- Frying
- Galantine
- Garnishes
- Grill
- Hard-Ball Stage
- Hard-Crack Stage
- High Altitude Baking
- Julienne
- Knead
- Liaison
- Meat Cooking Techniques
- Meat Tenderization Techniques
- Mise en Place
- Mitonner
- Mochitsuki
- Open-Faced
- Pan Broil
- Parblanch
- Parboil
- Pâton
- Peroxide and Vinegar Sterilization
- Pickled
- Pickling
- Pittsburgh Rare
- Poaching
- Preheat
- Preserving Eggs
- Proof
- Pulse
- Punch Down
- Quadriller
- Raidir
- Reconstitute
- Reconstitute
- Reducing
- Rest
- Ribbon Stage
- Ribbon Stage
- Roasted Garlic
- Roasted Peppers
- Rolling Boil
- Scald
- Scalding Milk
- Scallop
- Separating Eggs
- Skimming
- Smoking
- Soaking Beans
- Soffritto
- Soft-Ball Stage
- Soft-Crack Stage
- Sous Vide
- Souse
- Spatchcock
- Spitchcock
- Sterilizing Jars
- Stir
- Straining
- Temper
- Tezu
- Unmould
- Usu-Zukuri
- Warm
- Wash
- Water Bath
- Whip
- Wok Hay

Acidulated Water

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…

Related entries
- À la Cooking Terms
- Aceto Dolce
- Acetomel
- Acidulate
- Adjust Seasoning
- Adjusting the Taste of Dishes
- Affriander
- Alambre
- Bake / Baking
- Bake Blind
- Ballotine
- Battuto
- Baveuse
- Beat
- Bench Proof
- Blanch
- Braising
- Brine
- Brining Beans
- Broasting
- Broil
- Chopping Techniques
- Coddle
- Curing
- Dredging
- Egg Wash
- Emulsify
- Firm-Ball Stage
- Fold
- French Trimmed
- Frissonne
- Frying
- Galantine
- Garnishes
- Grill
- Hard-Ball Stage
- Hard-Crack Stage
- High Altitude Baking
- Julienne
- Knead
- Liaison
- Meat Cooking Techniques
- Meat Tenderization Techniques
- Mise en Place
- Mitonner
- Mochitsuki
- Open-Faced
- Pan Broil
- Parblanch
- Parboil
- Pâton
- Peroxide and Vinegar Sterilization
- Pickled
- Pickling
- Pittsburgh Rare
- Poaching
- Preheat
- Preserving Eggs
- Proof
- Pulse
- Punch Down
- Quadriller
- Raidir
- Reconstitute
- Reconstitute
- Reducing
- Rest
- Ribbon Stage
- Ribbon Stage
- Roasted Garlic
- Roasted Peppers
- Rolling Boil
- Scald
- Scalding Milk
- Scallop
- Separating Eggs
- Skimming
- Smoking
- Soaking Beans
- Soffritto
- Soft-Ball Stage
- Soft-Crack Stage
- Sous Vide
- Souse
- Spatchcock
- Spitchcock
- Sterilizing Jars
- Stir
- Straining
- Temper
- Tezu
- Unmould
- Usu-Zukuri
- Warm
- Wash
- Water Bath
- Whip
- Wok Hay

Arengga Vinegar

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…

Balsamic Vinegar

Balsamic Vinegar is a sweetish, syrupy brown vinegar made in Italy made from grapes. There are three types of genuine Balsamic Vinegar: Tradizionale (“traditional”) balsamic vinegar of Modena, made in Modena (“Aceto Tradizionale di Modena”); Tradizionale (“traditional”) balsamic vinegar of Reggio Emilia, made in Reggio Emilia (Aceto Tradizionale di Reggio Emilia”); Balsamic vinegar of Modena…

Banyuls Vinegar

Banyuls Vinegar is a wine vinegar that tastes somewhat like a cross between balsamic and sherry vinegar. It has an underlying taste of walnuts, with a hint of sweetness. It is not as harsh as red wine vinegar. The colour varies from a rosy colour to a more golden colour (referred to respectively as “rouge”…

Black Rice Vinegar (aka Jinjiang)

Black Rice Vinegar © Denzil Green Black Rice Vinegar (aka Jinjiang) is a very dark coloured, dark brownish-red, fragrant vinegar. The most well-known versions are Chinese, but it is also made in Japan. The vinegar is particularly popular in southern China. A well-known brand name is “Gold Plum.” It is made from sticky (white) rice,…

Blueberry Vinegar

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…

Borage Vinegar

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…

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…

Cane Vinegar

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…

Champagne Vinegar

Champagne vinegar isn’t actually made from champagne, though all the marketing would invite you to believe that it is, with words such as sparkling, crisp, clear, etc. Rather, it is a mild-tasting, slightly dry white wine vinegar that happens to be made from the same grapes as champagne is — Chardonnay or Pinot Noir grapes….

Cider Vinegar

Cider vinegar, sometimes called by its full name “apple cider vinegar”, is a light amber coloured, inexpensive vinegar made from fermented apples. It has a real tang, which is a bit much for delicate vinaigrettes or sauces, but it holds its own well against stronger tastes in chutneys and marinades. It is the most popular…

Coconut Vinegar

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…

Date Vinegar

Date vinegar is made from date juice. The juice is allowed to ferment into alcohol. Then, vinegar starter is added and it is allowed to stand to convert into vinegar. Both red and white date vinegars are available. Popular in the Middle East, particularly in Iran. Cooking Tips Particularly nice splashed over tomato slices. History…

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…

Fig Vinegar

Fig Vinegar is a bit like balsamic vinegar, in that it’s thick and sweet, and has a sweet and sour taste to it. It is sometimes called “balsamic fig vinegar” or “black fig vinegar.” It is quite expensive, about £10 / $20.00 US per 250ml (8 oz) for some brands (2005 prices.) The most expensive…

Herbed Vinegars

Herbed Vinegars are vinegars that flavoured with herbs, and sometimes spices as well. They are usually based on white wine vinegar, but can also be made with any other type of vinegar as the base. Usual herbs include basil, chives, dill, elderflower, fennel, garlic, juniper, lavender, mint, nasturtiun flowers, rosemary, sage, tarragon or thyme; sometimes…

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…

Malt Vinegar

Malt Vinegar © Denzil Green Malt vinegar is very popular in England and Canada. In many people’s minds, it is the best vinegar to put on fish & chips, and on chips (aka French fries) in general. It is made from malted barley and grain that is mashed, then fermented, often in beech or birch…

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…

Mother of Vinegar

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…

Osgood Pie Recipe

This recipe used to be an American favourite at Thanksgiving.

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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…

Vinegar

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