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Vinegar: Difference between revisions
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|title=Detailed information on many types of vinegar | |title=Detailed information on many types of vinegar | ||
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|keywords= | |keywords=#vinegar #ricevinegar #balsamicvinegar #shallotvinegar #fermented #redorwhitewine #redwinevinegar #oysters #condiments #raspberry #pickle | ||
|description=Very detailed information on virtually all types of culinary flavoured vinegars | |hashtagrev=12032020 | ||
|description=Very detailed information on virtually all types of culinary flavoured vinegars | |||
}} | }} | ||
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[[Image:Sherry vinegar salad dressing.jpg|thumb|right|300px|Sherry vinegar - the king!]] | [[Image:Sherry vinegar salad dressing.jpg|thumb|right|300px|Sherry vinegar - the king!]] | ||
==Types of vinegars== | ==Types of vinegars== | ||
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The term 'spirit vinegar' is sometimes reserved for the stronger variety (5% to 20% acetic acid) made from sugar cane or from chemically produced acetic acid. | The term 'spirit vinegar' is sometimes reserved for the stronger variety (5% to 20% acetic acid) made from sugar cane or from chemically produced acetic acid. | ||
===Cane=== | ===Cane=== | ||
Cane vinegar, made from [[sugar]] cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called ''sukang iloko''), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in colour and has a mellow flavour, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often | Cane vinegar, made from [[sugar]] cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called ''sukang iloko''), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in colour and has a mellow flavour, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labelled as ''sukang maasim'', although this is simply a generic term meaning "sour vinegar." | ||
===Raisin=== | ===Raisin=== | ||
Vinegar made from raisins, called ''khal 'anab'' (خل عنب) in Arabic, is used in cuisines of the Middle East and is produced in Turkey. It is cloudy and medium brown in colour, with a mild flavour. | Vinegar made from raisins, called ''khal 'anab'' (خل عنب) in Arabic, is used in cuisines of the Middle East and is produced in Turkey. It is cloudy and medium brown in colour, with a mild flavour. | ||
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[[Rice vinegar|Chinese black vinegar]] is an aged product made from [[rice]], [[wheat]], [[millet]], or [[sorghum]], or a combination thereof. It has an inky black colour and a complex, malty flavour. There is no fixed recipe and thus some Chinese black vinegars may contain added [[sugar]], spices, or caramel colour. The most popular variety, [[Chinkiang vinegar]], originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China and is also produced in Tianjin and Hong Kong. | [[Rice vinegar|Chinese black vinegar]] is an aged product made from [[rice]], [[wheat]], [[millet]], or [[sorghum]], or a combination thereof. It has an inky black colour and a complex, malty flavour. There is no fixed recipe and thus some Chinese black vinegars may contain added [[sugar]], spices, or caramel colour. The most popular variety, [[Chinkiang vinegar]], originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China and is also produced in Tianjin and Hong Kong. | ||
===Herb=== | ===Herb=== | ||
Herb vinegars are flavoured with herbs, most commonly Mediterranean herbs such as thyme or [[oregano]]. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light | Herb vinegars are flavoured with herbs, most commonly Mediterranean herbs such as thyme or [[oregano]]. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light coloured, mild tasting vinegar such as that made from white wine is used for this purpose. | ||
===Chili=== | ===Chili=== | ||
Chili vinegars are popular in many South East Asia countries. [[Chillies]] are sliced or pounded and steeped in vinegar, [[salt]] or [[sugar]] is added and it is left to [[pickle]]. [[Nam som prik dong]] is one such recipe. Mrs Beeton had a [[chili vinegar recipe]] in her 1950 cookery book, noting ''This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper''. | Chili vinegars are popular in many South East Asia countries. [[Chillies]] are sliced or pounded and steeped in vinegar, [[salt]] or [[sugar]] is added and it is left to [[pickle]]. [[Nam som prik dong]] is one such recipe. Mrs Beeton had a [[chili vinegar recipe]] in her 1950 cookery book, noting ''This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper''. | ||
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The word "vinegar" derives from the Old French vin aigr, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. That's a clue for your first vinegar substitute! | The word "vinegar" derives from the Old French vin aigr, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. That's a clue for your first vinegar substitute! | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
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