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Vinegar: Difference between revisions
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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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===Malt=== | ===Malt=== | ||
Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in colour. However, most supermarket vinegar is actually extracted from [[beetroot]]. | Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in colour. However, most supermarket vinegar is actually extracted from [[beetroot]]. | ||
A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid coloured with caramel (usually E150). There is also around 1-3% citric acid present. | A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid coloured with caramel (usually E150). There is also around 1-3% citric acid present. | ||
I was recently dismayed to discover that the small 200ml [[Sarson's small vinegar bottle is no longer refillable]], a huge step backwards in my opinion. | |||
===Wine=== | ===Wine=== | ||
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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! | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||