Top 10 vinegars in cooking
The version of the appearance of the first vinegar is very ambiguous. There is an opinion that someone has long forgotten wine in the summer in the heat, it fermented, and a product similar to vinegar turned out. Legend has it that the ancient Babylonians produced it 5000 years ago. It is used not only for conservation, but also for medicinal purposes. It is obtained by fermentation and the formation of acetic acid.
10 Table vinegar
There is natural and artificial. Natural is formed using alcohol-containing raw materials. Due to the acetic bacteria, synthesis occurs, due to which vinegar is obtained. Synthetic vinegar is produced by chemical reaction with natural gas. The most common variant is vinegar, invented by German scientists in 1898. Added to salads, soups, gravies, sauces, etc. An indispensable tool for canning.
9 Beer vinegar
Maturation takes place in beer barrels. The presence of acid 5%, with a strong taste, goes well with dark lettuce, rich salads of vegetables and cabbage, and pork.
8 Blackcurrant vinegar
Formed from dark wines and black currant. Contains 6-7% saturation with acetic acid. Its spicy taste goes well with salads, mushrooms, dark meat.
7 Raspberry vinegar
The homeland of origin is France. It is prepared on the basis of wine vinegar. Selected berries are soaked and aged. Having a rich aroma, it will be a great addition to any salad, snack.
6 Champagne vinegar
For gourmets, vinegar infused with champagne is produced, which gives an exquisite taste to dishes. It goes well with salads, poultry, fish and vegetables.
5 Vinegar
There are red and white types of production. Red vinegar is made from Bordeaux wines. Getting the finished product requires a long process of infusion in oak barrels. The advantage of red is pronounced in dressings and sauces. Light wines make it possible to obtain white vinegar. Fermentation takes place in a stainless steel container. Suitable for meat dishes, salads and dressings.
4 Apple vinegar
The squeezed apple juice will become the basis for a wine drink, to which acetic acid is then added. Fermentation produces vinegar. When food is seasoned, the biological value of the food increases. It is used in seasonings, canned food, mayonnaise, pickling.
3 Sherry vinegar
It is obtained by fermenting sherry in wooden containers. Has a spicy aroma and 7-8% acidity. Add to salads, rice dishes, meat, gravies.
2 Rice vinegar
Fermented rice wine forms rice vinegar. The taste is pleasant and without impurities due to the small (6-7%) presence of acetic acid. Saturates dishes with oriental aroma. Suitable for making sushi.
1 Balsamic vinegar
The grape juice is boiled until thick and, adding wine vinegar, is infused in wooden barrels. The minimum aging period is 3 years. Elite varieties are infused for 50 years. There is a cheap version made with red wine. It is added to salads, marinades, meat.
