As a basic ingredient in cooking, vinegar has been used for thousands of years in every kitchen in the world.
Here are 10 ways to use vinegar:
Enhance the taste … of everything!
The acidic flavor is omnipresent in all major kitchens. Countless dishes, sauces and how much condiment owe much of their acidity to vinegar (see our vinegar chicken recipe). A dash of vinegar added to soups, sauces, stews and vegetables awakens their flavors, adds a touch of freshness and even allows the salt cellar to be used more sparingly.
Keep the white color of the potatoes.
Boiled potatoes sometimes turn black towards the end of cooking. It is a reaction between iron and a phenolic compound (chlorogenic acid) present in the potato, which creates black-gray molecules. Some lots of potatoes are more susceptible than others. A dash of vinegar added to the water mid-cooking helps to protect their white color.
Prevent leaking poached eggs.
A problem with poached eggs is the leakage of white in the poaching water during cooking. One or two tablespoons of white vinegar added to the water help to coagulate the white and tighten it quickly around the egg.
Sure milk.
A recipe calls for buttermilk, but you do not have one? Replace it with vinegar-added milk: 15 ml (1 tablespoon) of white vinegar or cider per cup of milk will give the same acidity as butter milk.
Disinfect.
White vinegar has some antibacterial power. It can be used without diluting it to disinfect counters and work boards, refrigerator shelves, or inside the microwave oven after washing with soapy water.
Tender the meat.
The presence of vinegar in a marinade helps tenderize the meat. Acetic acid acts on collagen, so that collagen is more easily converted into gelatin during cooking. However, marinades only work on the surface, so do not expect miracles! The pieces of meat must be thin enough and they must be left to marinate for 24 to 48 hours.
Descaling.
To prevent the whitish veil of limescale that forms on hard-washed glasses, add 1/2 cup (125 mL) of vinegar to the dishwasher rinse water.
Make the pastries rise.
Vinegar often acts as a duet with baking soda to bake cakes, muffins and other pastries. A chemical reaction between acetic acid and bicarbonate leads to the production of carbon dioxide, a rising gas.
Clean.
White vinegar is a gentle, non-toxic cleaning agent that can attract and dislodge fat. Use it as is (or diluted) in a vaporizer to shine windows, mirrors and tiles. It is safe for chrome and stainless steel, but not for marble (it makes it lose its shine). The vinegary odor evaporates quickly.
Stabilize the whites in snow.
Vinegar, like cream of tartar, stabilizes snow-whites and helps keep their color white when cooked, in angel cake or meringues, for example. It can also be used to thoroughly clean and degrease the mixer bowl before whipping whites.
Source: Ricardo Cuisine
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