This seasoning has been known since ancient times. It is a colorless, clear liquid with a sharp sour taste and a distinctive smell. Vinegar is divided into natural and synthetic.
Natural vinegar — or, more precisely, the making of vinegar — is based on food acids (acetic, citric, malic, and so on), aldehydes, esters, and complex alcohols. The whole combination of these substances creates vinegar's unique aroma and flavor bouquet.
Synthetic vinegar is obtained by diluting concentrated acetic acid. This liquid has no aromatic properties, but it does have the distinctive smell of acetic acid itself. How do you make vinegar at home? As for wine vinegar, it's simple: wine turns into vinegar as it sours.
When we cook at home, we often use apple cider vinegar, spirit vinegar, and wine vinegar, as well as raspberry and strawberry vinegar. Among the varieties of natural vinegar there are also those flavored with natural spices and plant extracts, balsamic vinegar made from grape must through long aging in wooden barrels, and whey, malt, and other types of vinegar.
In cooking it is recommended to use mainly wine, aromatic, and fruit-and-berry vinegar. This seasoning is used to make marinades and for
salad dressings
. It is also added to herring dressings and to give borscht its tang. Vinegar is likewise indispensable in making table mustard.
In cooking, vinegar is used for marinating meat and during the initial preparation of champignons. This seasoning gives foods a sour taste.
Depending on how sharp a dish needs to be, the amount of vinegar used will vary.
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