Tarragon Vinegar is a vinegar flavoured with tarragon. Some may taste stronger and more anisey than others. Some are mild; some quite intense. More intense-tasting ones are those that have been allowed to steep for 3 to 4 months — these may be too strong to use as a flavouring agent in some dishes such…
Vinegar
Vinegar Day
The 1st of November is Vinegar Day. You can hold a vinegar tasting, or make a vinegar pie, or put vinegar on your French fries.
Vinegar Pie
Vinegar Pie is pie that uses vinegar to give it a tangy taste. It was probably made with a vinegar such as cider vinegar, rather than the modern distilled white vinegar. Vinegars to avoid appear to be white vinegar and malt vinegar. The vinegar should add just a touch of subtle tartness, to fool the…
Whey Vinegar
Whey Vinegar is an amber-coloured vinegar made using whey left over from making cheese, or from skim milk. The whey is first made alcoholic by adding a yeast such as “Kluyveromyces fragilis” to induce fermentation. Then, then after it’s alcohol, a starter culture such as “Acetobacter pasteurianus” is added to convert the alcohol to acetic…
White Balsamic Vinegar
White Balsamic Vinegar is not officially a balsamic vinegar. It is thinner, and a pale gold or amber colour. It is less sweet than proper balsamic, having a mellow flavour with a bit of tang at the end. It is made from must from white grapes, usually Trebbiano grapes and / or Lambrusco grapes, combined…
Yuzu Vinegar
Yuzu Vinegar is a dark, gold-coloured vinegar with a citrus taste to it. It’s made from Yuzu juice, which is more acidic than other citrus fruits, with some rice wine vinegar added to it. The proportion is a few drops of vinegar per teaspoon of Yuzu juice. Cooking Tips Used to dress salads with, to…