Vinegar is one of Mother Natures greatest gifts to mankind! It is a natural and true product. It is the presence of Bacteria in the air that changes any alcohol into Acetic Acid. Yes, any alcoholic beverage made from apples, grapes, dates, rice, or sugar, when exposed to air becomes Vinegar. This includes cider, wine, and beer! Thus each type of vinegar has a distinctive taste and use in the kitchens of yesterday and today!
"Babylonians" were using the fruit of the date palm to make wine and vinegar as early as 5,000 BC. Egyptians followed about 2,000 years later. We also know that China used vinegar as far back as 1,200 BC. Here in America the Indians used Corn Vinegar to cure meats, and in rituals during the birth of children. I am sure some of you will recall biblical references in your study of the religion. Vinegar is mentioned in both the Old and New Testaments [Ruth2:14]. In around 400BC. the father of modern medicine, "Hippocrates" used vinegar to try as a cure for many ills. Apple Cider Vinegar mixed with Honey was said to cure the common cold, but today we know better!
For centuries vinegar has been used in creative ways, and for many purposes. It can clean Iron, dissolve stone, it has been used as an antiseptic to heal wounds on the battle field, and when drank by ancient warriors around the world considered an energizing drink, even Hitler incorporated vinegar in the diets of his army.
Back in 1394 a group of French wine makers developed the "Orleans Method" of making vinegar. Still used today as the choice for making fine vinegars. The industry flourished in Europe and had crossed the globe! Many of today’s vinegars were created by adding spice, fruits, herbs, and even flowers. In today’s Kitchens you may find a variety of vinegar, as each has a different use. The word Vinegar comes from the French word "VINAIGRE", which means sour wine.
Below you will find a list of vinegars and some Brand names I feel offer a superior product for your recipes. While this page is about cooking with vinegar you may like to look at the other uses of vinegars, they make fantastic cleaners. It is a "GREEN" product safe for use in the kitchen around children and pets, it also kills bacteria on surfaces and on our body, use it to keep bugs off plants and pets!
Sherry Vinegar: a powerful vinegar! Blends well with flavored oils for vinaigrettes and sauces.
Champagne Vinegar: Is produced from the must of Champagne Grapes. Its matchless subtley and full-flavored body, with wood notes, makes it unique and exclusive in the market. Able to suit any vinaigrette or sauce, a favorite in French cooking.
"Kong Yen" Black Vinegar: A slightly aged rice vinegar, referred to as the balsamic vinegar of China. Very complex yet mild in flavor, can be used as a dipping sauce, or subistituted in most recipes that call for vinegar.
Balsimic Vinegar of Modina: A unique Italian specialty, this vinegar is very tasty and extremely sweet, it blends perfectly with olive oil for every kind of Mediterranean style seasoning. Aged for 3 months to 150 years, some of these vinegars are very expensive! Great over pur’eed bean soup, fresh strawberries with black pepper, or vanilla Ice Cream!
Verjus: Now this is a throwback to the Renaissance of Vinegar; Not a vinegar! Verjus is the Tart, acidic juice of unripe grapes. It has a mellow grape tang and is used to highten flavor, much like Vinegars or lemon Juice. It is an intriguing alternative in Hollandaise and adds snap to salad dressings made with olive oil.
Fruit Flavored Vinegars I love….are made by ;" Cuisine Perel ", they are Fantastic! I have used them in dressings as marinades, in pies, you name it they are so versatile and superior in flavor! Some other vinegars you may like to add to your pantry as they are called for often in recipes are Tarragon, Pomegranate, Date, Cane, Apple Cider, Rice Wine, Raspberry, White Balsamic, and Cider Honey. "Sadaf" makes some fantastic product as well as "Datu Puti" from the Philippines. "Roland" is a commercial product line used in some of the finest kitchens in the world, if you them in your local store they offer exceptional value! "Roland" flavored vinegars are some of the best try the Pear!
Vinegar like wine are best when from the region best known for them, Sherry Vinegars are best from Spain, Balsamic best Italian, and Cane from Asia, and Date from Egypt. Now do I have to tell you Wine Vinegars are best from France, I hope not….LOL! NEVER skimp on price, as the quality of the product will vary dramatically. Asian and Middle East markets will offer fantastic selections and the best price.
I will let you in on a trick of the trade Mustard makes Vinegar and Oil emulsify keeping dressings perfectly blended! So try the two listed below:
Perfect Balsamic Dressing
In Blender put 5 green onions, 2 tsp. chopped garlic, 1/2 cup Balsamic Vinegar, 1/2 chopped green pepper, 1/2 chopped red pepper, 1tsp salt, 20 pepper corns [ I like pink- peppercorns in this], 1/4 cup water, 1/2 cup sugar, 1/8 tsp ground clove, 3 heaping Tbls Dijon Mustard, 1/2 bunch fresh Basil, Blend and while blending add 1 cup Virgin Olive oil, or Grape seed oil. This dressing is Strong so toss your salad only till covered to serve, also great on roasted veggies! Great with Stilton Cheese or Egyptain Feta!
Great Raspberry/Strawberry Vinaigrette
In the blender again put, 1 pak frozen Raspberries/Strawberries 7-8 oz thawed with juice, 1 cup Raw Sugar, 1 tsp each dried oregano, lemom thyme, 1/16 cup Champagne Vinegar, 1/3 cup "Cuisine Perel" Pomegranate or Raspberry Vinegar, 1& 1/2 Tbls Dijon Mustard, pinch salt, 15 Black peppercorns, 2 green onions, 2 tsp crushed garlic, 1 tsp ground ginger, blend and whille blending add 1/2 cup grape seed oil, and 1/2 cup almond oil……Fantastic! Great toppers for this dressing are toasted sliced almonds and Manchego cheese or Dry Jack cheese!
