|
| |
|
|
|
|
|
|
|
VINEGAR
|
|
|
Description:
Vinegar is made by the fermentation of any alcohol. Distilled white vinegar which is made from distilled alcohol, is most often used for pickling and canning foods as well as for a variety of cleaning tasks such as removing calcium deposits from utensils or coffee makers, cleaning windows, removing grease, and cleaning floors.
How to select:
It is clear and transparent and has a sour, acidic aroma and taste. Although vinegars flavoured with herbs and fruits are popular in the West, in India, plain vinegar is preferred.
Use:
A traditional way of using vinegar in curries is to grind the curry spices with it. The resulting paste is used as a marinade or for pickling. North Indians make a delicious preserve of carrots, turnips and cauliflower, flavoured with crushed mustard in vinegar.
How to store:
Store in an airtight container in a cool, dark place. Unopened, it will keep indefinitely; once opened it will keep about 6 months.
Brown Vinegar
It is white / cooking vinegar tinted with caramel for colour.
Wine Vinegar
The quality of wine vinegar depends on the quality of wine used to make it. It must contain at least 6% acetic acid. It should be clear, transparent and colourless (if it comes from white wine), or different shades of pink (if it comes from red wine).
Vinegar is essential in the preparation of mustards, cold sauces, vinaigrettes and several salad dressings.
It is indispensable for marinades and conserves (pickles, chutneys etc.).
|
More >>>
Utensils
Cooking Terms
Ingredients
Conversion Table |
|
|
|
|
|
| |
