By the time it was born, vinegar may well compete with it. The legend says that like all ingenious, they invented it by accident: several thousand years ago they forgot about the wine barrel for some time, and when they remembered, they discovered that its contents became sour due to too long storage and contact with oxygen. In fact, the word vinegar comes from the combination vin aigre, which in Old French means “sour wine,” reports steaklovers.menu However, wine is not the starting material for all varieties of vinegar. Our short guide to the main types of vinegar, which are most often used in ordinary kitchen, will help you not to get confused in the variety of existing types and choose the best option for preparing any dish.

- Table vinegar -

   steaklovers.menu

The most common type of vinegar, without which cooking pickled preparations, mayonnaise, dressings and other products is complete. This vinegar is made from rectified ethyl alcohol and its secondary products. The feedstock is oxidized with acetic acid bacteria, then purified, pasteurized and bottled. In addition to cooking, this type of vinegar is often used for domestic purposes.

- Apple vinegar -

  steaklovers.menu

Vinegar is obtained from apple raw materials: juice or pressed apples. It can be easily prepared even at home, you only need honey, sugar, apples and water. Apple cider vinegar is characterized by a mild aroma and taste, due to which, as a seasoning, it is appropriate in many recipes: from sauces to marinades and chutney ( It's about making apple chutney. In cooking, boiling vinegar is used. Note blog post) In addition, apple cider vinegar is quite widely used in folk medicine as a remedy.

- Red wine vinegar -

  steaklovers.menu

As the name suggests, vinegar is made from red wine. Get it by fermentation. The fermentation process is carried out in an oak barrel, due to which the final product acquires a special aroma and taste. Red wine vinegar is ideal as a salad dressing, base for cooking and marinades.

- White wine vinegar -

  steaklovers.menu

The starting product for this type of vinegar is. Steel tanks are used for fermentation. White wine vinegar, unlike its red counterpart, has a milder taste. It is used for the preparation of vinegar dressings, sauces, marinades and broths. On the whole, these two vinegars are interchangeable in many recipes, and the choice is more likely to depend on the final taste that you want to achieve and personal preferences.

- Champagne vinegar -

  steaklovers.menu

Conventionally, it can be called a noble version of white wine vinegar, but instead of wine, the initial product is champagne. He is the other wine vinegar distinguishes him more light, fresh and complex taste. This is ideal to complement vinaigrette dressings and salad dressings, as well as enrich the taste palette of some dishes.

- Sherry vinegar -

  steaklovers.menu

Of all types of wine vinegar, sherry has the most complex, rich flavor bouquet. There are two reasons for this: firstly, the original product itself is sherry, and secondly, aging in oak barrels, which lasts at least 6 months. It is added to soups, stews or used as a dressing.

- Rice vinegar -

  steaklovers.menu

It has a sweeter taste than wine vinegars, but is also less “harsh” than white vinegar. They make it from rice wine or fermented rice. It is great for pickling, making sauces and as a seasoning for or.

- Balsamic vinegar -

  steaklovers.menu

A traditional Italian product is made from grape juice, which is boiled until thick syrup. The resulting thick dark mass is poured into three types of barrels - small, medium and large. A part of the finished balsamic from the smallest barrel is poured into bottles, and vinegar from the middle is added to the barrel. In turn, the vacated space in the middle barrel is filled with a large balsamic, and fresh grape must is added to the large one. The older the balsamic vinegar, the sweeter it will have a taste and a more syrupy consistency, and the balsamic can be aged up to 100 years. Balsamic vinegar is added to salads, sauces, soups and main dishes, and is also used to decorate plates for more

Various natural types of vinegar are used in cooking. They are able to turn any dish into a delicacy.

Vinegar was previously known as a detergent, as it coped with the most severe impurities. It was also used to treat injuries and infections. And only much later they began to use it for cooking.

Today, vinegar is indispensable in the kitchen, and if not everyday, then you can’t do without it during conservation. A few years ago, only one type of vinegar was used, then apple cider vinegar appeared. Today, cooks are increasingly using lesser-known types of vinegar: rice, herbal, balsamic and even raspberry vinegar.

Each of its species should not be underestimated. Depending on the type of vinegar essence, you can radically change the taste of a familiar dish, turning it into a delicacy.

Wine vinegar is made from young dry white and red wines.

As well as wine, the quality of vinegar depends on the grape variety from which it is made.

The process occurs by fermentation, the alcohol from wine is converted into acetic acid.

Vinegar obtained in this way includes all the positive active ingredients of the grape. Wine vinegar is best for salads, dressings, marinades and sauces.

White wine vinegar is a great addition to Mediterranean cuisine.

Apple cider vinegar is obtained from ripe apples as a result of the fermentation process. It is added to salads and vegetable dishes to spice up the taste.

Types of vinegar and its application.

The first vinegar in the history of mankind most likely happened by accident: some not too quick winemaker left wine under the hot sun, and it turned sour. This could happen anywhere - both in the Mediterranean and in Georgia. However, there is evidence of 5000 years ago that already in Ancient Babylon from dates were obtained not only wine, but also vinegar.
   Vinegar was used quite widely: both in cooking, and in medicine - as a disinfectant, and in everyday life - to restore the darkened metal to its original brightness (by the way, vinegar solution is used in restaurants to give crystal glass shine), a little vinegar was added to drinking water to quench your thirst.

Balsamic Vinegar (Modenian, Aceto Balsamico)  Truly king of vinegar can be considered balsamic vinegar. It is obtained from white grapes with a high sugar content (usually a Trebbiano variety), which grow in the vicinity of the Italian city of Modena. After fermentation and evaporation, the vinegar is placed in wooden barrels, where it has “reached” for at least 12 years, evaporating by about 10 percent per year (no more than 15 liters of vinegar are obtained from a 100-liter barrel).
There are legends about the value of balsamic vinegar. It was customary to give, like rare jewels, to the most distinguished persons. So, in 1046, the Marquis of Canossa presented King Henry II with a keg of this amazing vinegar. The monarch was so impressed with his taste that he ordered vigilantly guarding a valuable gift in the specially designated tower of his palace in Modena.
   This vinegar really cost a lot. Barrels with exquisite content spoke of the status and wealth of the family, and in the houses where the girls grew up, they were seen as a rich dowry. However, little has changed since then.
   The production of Modena vinegar in the past was the privilege of a limited circle of families of the aristocracy and the wealthy middle class. There was no single recipe; each family had its own secrets, passed down from generation to generation. And to this day, no more than 300 well-known Italian families (including the Luciano Pavarotti family) are engaged in its production.
   However, now in the provinces of Modena and Reggio Emilia, strict standards for the production of balsamic vinegar are set, which stipulate all the details of production, up to the shape of the bottle. This vinegar is called Aceto Balsamico Tradizionale di Modena.
Wine vinegar
   Widely distributed in wine-making countries (primarily in France), it is obtained by fermentation of grape wines or juices. A large number of esters contained in them gives vinegar a pleasant smell.
   Wine vinegar is of two types - red and white. Classic red wine vinegar is made from Bordeaux wines (grape varieties cabernet, merlot, malbec). The characteristic color and aroma are achieved by long aging in oak barrels. In cooking, red wine vinegar is used primarily for the preparation of sauces, marinades and classic salad dressings.
   White wine vinegar is obtained from dry white wines; it is considered lighter in taste than red. Ferments it usually in stainless steel tanks; at a price it is most often cheaper than red. With white wine vinegar, various salad dressings are also prepared and used in the preparation of meat dishes. In addition, if you add a little sugar to white vinegar, you can replace white wine in the recipe for almost any sauce.
   There are more exotic types of wine vinegar. For example, sherry vinegar or champagne vinegar, which is produced from sediment deposited on the walls and cork of a bottle in which champagne is fermented.
Ordinary balsamic vinegar is used in the preparation of various dishes: soups, salads and desserts, even for pickling fish. However, Aceto Balsamico Tradizionale di Modena is rather perceived as a gourmet sauce that complements and sets off the taste of cheese, fruit and even ice cream. Yes, and it costs a lot: the price of two hundred milliliters can reach one hundred euros or more.
Coconut vinegar
   For us it is an exotic product. It is produced in the Philippines and in some other countries of Southeast Asia, as well as in the southern regions of India. To make vinegar from coconut milk, it is fermented inside a whole nut.
   This type of vinegar has a sweetish, but quite strong and sharp taste compared to its European counterparts. However, there are still a lot of useful amino acids, vitamins and minerals in it. Coconut vinegar is used to make pork marinade, salad dressing with chicken and seafood.
Rice vinegar
   The most common type of vinegar in Asia. It appeared most likely in China, and in the III-V centuries it was introduced to Japan. For a long time, this type of vinegar was available only to the privileged sections of society and only in the 16th century began to appear in the kitchens of ordinary people.
   This vinegar is especially rich in amino acids, in addition, it is not as strong as apple or alcohol, it has a sweet aroma, reminiscent of a little aroma of balsamic vinegar, but with a more pronounced woody tint.
   There are several varieties of rice vinegar: light, red, black, sweetened and seasoned. The Chinese use light vinegar for a variety of sweet and sour dishes, and black, especially soft, as a table seasoning.
   In traditional Japanese cuisine, rice vinegar is called su and is used very widely (by the way, in Japan it is usually softer than in China): for sushi and vegetables, it gives the characteristic light, slightly sour taste and aroma, they are seasoned with salads sunomono, add it to sauces, marinades for meat and even drink, diluted with water - it perfectly quenches thirst.
   Rice vinegar is gradually paving the way in international cuisine, as it is much softer and thinner than the usual European (apple, wine, synthetic).
Synthetic vinegar
Today in our country mainly synthetic vinegar, invented by the German scientist K.A. Hoffmann in 1898, is in use. It is added to salads, soups, main dishes of meat, gravy, dressing, seasonings, sauces and table mustard. Cooks use it to acidify, sharpen, improve or restore color, loosen the dough and preserve fruits and vegetables.
   Such vinegar is usually sold in the form of an essence (70-80%) or table acetic acid (6 or 9%), but in all cases it should be diluted to 3-4%. Synthetic vinegar can be quite good if it is insisted for one or two weeks on spicy herbs - parsley, dill, garlic, celery, etc. This is how “herbal vinegar” is obtained, which has a softer, more pleasant taste and smell. For example, to prepare basil vinegar, a wide-necked bottle is filled with fresh basil leaves, poured with vinegar and infused for 10 days, then the liquid is filtered, the leaves are changed to fresh and insisted for another 14 days; the French in such vinegar offer to add cloves and lemon zest. If we put raspberries in a glass bottle (no need to wash!) And pour 1/2 liter of vinegar, we get raspberry vinegar. To prepare garlic vinegar, you need 2-3 cloves of garlic, cut into slices, a few peas of white pepper and a couple of leaves of basil and thyme.
   And another recipe for fragrant vinegar. In tarragon vinegar, put tarragon, celery or dill (100 g per 1 liter of vinegar); You can add an Antonov apple sliced, blackcurrant leaves, or a linden blossom, or a bay leaf. Close the dishes tightly with vinegar and let it stand for fifteen days. After this, strain through cheesecloth and season them with vinaigrettes, lettuce, herring, mincemeat.
Malt Vinegar
This type of vinegar is especially popular in the UK. Prepare it from a completely fermented beer wort. The result is a characteristic straw yellow or light brown liquid with a pleasant mild flavor and a fresh aroma with hints of fruit. The content of acetic acid in malt vinegar usually does not exceed 5-6 percent. The British use it in marinades for fish and vegetables, for canning, as well as in preparing traditional dishes of English cuisine - primarily the legendary fish and chips (fish and chips). Real malt vinegar is rarely found outside the UK and costs a lot. So, if you come across something suspiciously cheap, most likely this is an ordinary solution of alcohol vinegar tinted with caramel.
Reed vinegar
   Cane vinegar is obtained from fermented cane sugar syrup. This type of vinegar has a very bright, rich taste and a specific aroma, it is used in the preparation of fried dishes of fish, poultry and meat - usually pork.
   Cane vinegar is common in the Philippines - where it is mainly produced. Connoisseurs recommend buying reed vinegar made in the southern United States, but they produce very little there, and therefore it costs a lot. Reed vinegar is even more rare (simply exclusive) - from the island of Martinique: several decades ago, it almost disappeared from store shelves.
Sherry vinegar
   Sherry vinegar - a type of wine - has been produced since the 16th century in the south-west of Spain, in the Cadiz region of the province of Andalusia, in the so-called "sherry triangle", the peaks of which are the cities of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa Maria (namely sherry and sherry brandy are made in this region). The raw materials for its production are grapes of the Palomino, Pedro Jimenez and Moskatel grapes.
Apple vinegar
Apple cider vinegar, lighter and softer than wine and malt, is made from apple cider. It is very common in US cuisine (the correct English name is cider vinegar). Apple cider vinegar is considered very useful: all kinds of diets, "beauty recipes", rejuvenation and healing courses vying with each other offer options for its use. The fact is that it contains 20 essential minerals and trace elements (potassium, sodium, calcium, phosphorus, copper, iron, silicon, fluorine, etc.), organic acids (acetic, propinic, lactic and citric), pectin, a number of enzymes and amino acids, vitamins A, B1, B2, B6, C, E, P and provitamin beta-carotene. Nutritionists recommend that even healthy people daily take a solution of a spoonful of honey and a spoonful of apple cider vinegar in a glass of water.
   The French make apple cider vinegar from their Norman cider - the finished product has a very delicate and refined bouquet of aromas and only a slightly sour taste. It can be aged in oak barrels for 10-12 months at a controlled temperature (in this case, it will not be pasteurized). The sediment at the bottom of the bottle is not a sign of a low-quality product, but a guarantee of the authenticity of “handmade” vinegar; it is quite edible, but it can be easily filtered.
   Industrial cheaper types of apple cider vinegar are almost always pasteurized, they do not have a precipitate, but they can contain artificial colors and chemical preservatives. Storing apple cider vinegar is easy, but it’s better to do it in a dark place, without direct sunlight.
   Apple cider vinegar is good to use for broths of fish, shellfish and shells, as well as for chicken dishes, and, finally, for the acidification of sauces and drinks, for example, apple compote. It can also be used for pickling vegetables (capers, cocktail onions, pickles, garlic) and cooking a variety of Indian chutneys - it must be remembered that it does not have such a strong preservative property as its more acidic relatives. But he is very good at preparing exquisite types of fish and seafood, when you need to preserve their natural flavor. Try it, for example, when cooking puff pastry.
   Apple ancestors and our ancestors knew - this is one of the old recipes: “Gather the apple picker, chop it finely and squeeze the juice with a press. Pour it into a tub and put it for 3 days in the basement on ice. Then pour the pure juice into the barrel, add 1 glass of honey or 2 glasses of black molasses to each bucket. Leave for 3 months. "
We add that apple cider vinegar is just one of the most popular types of fruit vinegar, which is also made from currants, pears, quinces, raspberries and many other fruits and berries.

   Marina Pugovkina | 10/14/2014 | 2337

Marina Pugovkina 10/14/2014 2337

Let's see what is interesting about this product, and also what is the difference between natural vinegar and “synthetics”.

We are used to the fact that vinegar is a pungent odor liquid that is used for preservation. Actually this product is not so simple.

Natural and synthetic vinegar - what is the difference?

Vinegar is natural and synthetic. The first is of noble origin, to match the blame. It contains many vitamins and minerals, helps to cleanse the body, so it must be included in the diet.

Natural vinegar includes wine, balsamic, fruit and berry, apple, and alcohol. These seasonings with a small percentage of acid and alcohol give the dishes a unique acidity and new shades of taste and aroma.

Vinegar obtained by diluting concentrated synthetic acetic acid has no aromatic properties, but there is a specific smell of this acid. It contains unhealthy aldehydes and salts of heavy metals, so synthetic vinegar is best used for various household purposes, and not in cooking.

To distinguish synthetic vinegar from natural, carefully study the label. The inscriptions: “essence”, “acetic acid” (70-80%) or “table vinegar” mean that this is a synthetic product. On the label of real vinegar is written "natural vinegar" or "biochemical", "alcohol".

Natural vinegar is divided into types depending on the raw material from which it is made. Most often, the following types are found on the shelves.

Natural apple cider vinegar is made from fermented apple juice. Color can range from light gold to rich amber.

To buy good apple cider vinegar, you need to find out if it was pasteurized or not. If during the production process apple juice is not subjected to heat treatment, most of the vitamins and minerals contained in apples are preserved.

Another way to check the quality of such vinegar is to shake the bottle. If the foam disappears immediately, within three seconds, the vinegar is natural. In artificial foam lasts longer, up to 10 seconds.

Be careful! The inscription on the label "Apple" is not a guarantee that vinegar is real. If there is an apple flavor in the composition, then this is an ordinary table vinegar, which "impersonates" itself as a natural product.

For a long time, vinegar of this species was considered a by-product of winemaking and was not used in cooking. Essentially, wine vinegar is a fermented grape wine.

Depending on the grape variety, it is white and red. It is an ideal base for sauces, marinades, dressings. When buying wine vinegar, check that there is no sediment at the bottom of the bottle and foam at the top of the neck. Their presence indicates the deterioration of the product.

Balsamic vinegar is a variety of grape. It is made from white grapes with a high sugar content.

The cooking technology is quite complicated, it can take 12, 25 and even 100 years. Out of 100 kg of grapes, only 3 liters of precious “black gold” are obtained, so real balsamic vinegar is an exclusive and very expensive product. It is dark brown in color and has a viscous consistency, and on the package has the mark of European quality certification - DOP.

How to choose vinegar?

• Choose vinegar in a glass bottle. Plastic containers are not intended for long-term storage.
• Good vinegar (with the exception of wine) should have a little sediment on the bottom of the bottle, which indicates the naturalness of the product.
• If the composition contains dyes, preservatives, caramelized sugar, concentrated juice - this is low-quality vinegar.
• For workpieces, it is better to choose natural alcohol 9% vinegar. It is made from grain ethanol. It is transparent and colorless, like synthetic (table). But with it, the workpieces will be more delicate in taste, and there will be no chemical aroma.

How to store vinegar?

Vinegar must be stored in a tightly closed container in a cool dark place. Best for this is a food cabinet located away from heat sources, such as a stove, hob or heating radiators. A vinegar refrigerator is not suitable.

Do not heat vinegar. Add it to hot dishes at the very last moment.

Balsamic vinegar, apple, wine - in all these names you can get lost. And they say that some kind of vinegar is harmful. It’s just right to remember which one to not accidentally buy. What types of vinegar are there, and can all of them be used without fear for your health?

Story

Vinegar is one of the natural gifts of nature to man. Its history goes back to 5000 BC, when the Babylonians accidentally, from dates, received a liquid that was ideal for emphasizing and flavoring food. In biblical times, vinegar was used in food not only as a seasoning, but also as a tonic.

Types of Vinegar

Vinegar is a liquid that occurs during the fermentation of products containing sugar. It can be fruits, rice, coconut, white sugar or honey. Its name comes from the French word "vinaigre", which means "sour wine." In order for this liquid to become so and could deserve its name, at least 4% of acetic acid, which gives an acidic taste, should be contained in its composition. Fortunately, in our time we can choose from a wide range of available types of vinegar, forever saying goodbye to its unhealthy alcohol variety.

1. Balsamic vinegar

This is a vinegar with a dark brown color and rich taste. Real balsamic vinegar must be made from concentrated juice or white grape mousse and be very expensive. The balsamic vinegar that is on sale is usually made of red wine vinegar or concentrated grape juice with the addition of caramel.

2. Apple cider vinegar

It is a tan liquid made from apples or applesauce. This kind of vinegar is highly acidic and is especially appreciated because of its health benefits. Apple cider vinegar contains many vitamins, beta-carotene and pectin. And also minerals: potassium, sodium, magnesium, calcium, phosphorus, chlorine, sulfur, iron and fluorine. It is ideal for salads, white meat and fish.

3. Wine vinegar

Wine vinegar is usually made from red or white wine and is the most popular in the Mediterranean and Central Europe. The best, velvety taste is the one that is aged in wooden barrels for at least 2 years. This vinegar, as a rule, is much less acid than apple cider vinegar, but it costs more. Wine vinegar is especially appreciated in the preparation of marinades.

4. Rice Vinegar

Rice vinegar is the most popular in Asian cuisine. There is white, red (it owes its color to red rice and yeast) and black (made from black glutinous rice) its variety. Some varieties of rice vinegar also contain sugar and seasonings.

Apple Cider Vinegar and Health

Already in Ancient Greece, around 400 BC, Hippocrates, the father of modern medicine, foresaw the beneficial effects of apple cider vinegar on the fight against various diseases. And today we already definitely know that vinegar has a positive effect on:

1. Carbohydrate metabolism. Studies have shown that vinegar increases insulin sensitivity. Both blood sugar and insulin levels in the subjects were significantly lower than in the control group of diabetics.
2. Circulatory system. Pectin substances contained in vinegar help reduce the level of "bad" cholesterol in the blood and regulate blood pressure. A major role in this matter is also played by calcium and potassium - key minerals for the functioning of the heart.
3. Joint inflammation. Acetic acid dissolves uric acid, which forms around the joints. Dissolved stones are gradually eliminated from the body, and the pain becomes less and less.
4. A sore throat. Acetic acid helps in the fight against bacteria.
5. Body cleansing. Due to the presence of potassium, vinegar affects the removal of toxic compounds from the body.

Vinegar and Slimming

Vinegar has long been used to reduce weight; unfortunately, it is often unreasonable and irresponsible. Very often, young girls used ordinary alcohol vinegar for this, which destroyed red blood cells, which led to anemia and allergies. In most cases, this ended very poorly.

Of course, we can use vinegar to reduce body weight, but this should be done carefully and forever forget about alcohol vinegar. A few drops of wine or apple cider vinegar added to your salad every day is enough - it will speed up digestion, stimulate the secretion of gastric juice and the synthesis of digestive enzymes.

It should also be remembered that any vinegar is an acid, so you absolutely must not overdo it with its use, especially on an empty stomach.