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Using vinegar in cooking
Posted on 5/29/18 at 5:43 pm
Posted on 5/29/18 at 5:43 pm
More often I am seeing different recipes post using vinegar. I have started using vinegar in certain things but want to learn more on why the use of vinegar when cooking.
For those who do, please educate me on why vinegar, what does it do to food to increase its flavor? What dishes do you add vinegar?
For those who do, please educate me on why vinegar, what does it do to food to increase its flavor? What dishes do you add vinegar?
This post was edited on 5/29/18 at 5:43 pm
14
Posted on 5/29/18 at 5:44 pm to NOLATiger71
Acidity baw. Brightens up dishes. I’ll use it in my Texas red chili for instance.
Posted on 5/29/18 at 5:48 pm to NOLATiger71
Acidity is the answer. There are so many kinds of vinegar. Cane, Apple Cider, Rice, Balsalmic, White Balsalmic, red wine, etc.
Posted on 5/29/18 at 5:52 pm to TH03
The next time I cook chilli I was going to use some vinegar. What else? And how much do you add to soups or chilli? Can it be added to Gumbo?
This post was edited on 5/29/18 at 6:08 pm
Posted on 5/29/18 at 5:56 pm to NOLATiger71
I sprayed a brisket yesterday with an apple juice and vinegar mixture.
It worked out well.
It worked out well.
Posted on 5/29/18 at 6:04 pm to BRgetthenet
When I smoke I usually use apple cider vinegar as one of the ingredient in my spray bottle. I also use red wine vinegar in my Italian salads. I recently have added it when making rice and when I am boiling eggs. That is about it. I want to learn more uses with it and how much to add so I don’t ruin anything.
This post was edited on 5/29/18 at 6:07 pm
Posted on 5/29/18 at 6:06 pm to NOLATiger71
Never heard of it for gumbo.
I just add a tablespoon or so at a time to my chili and just stop when it tastes how I want it to.
I just add a tablespoon or so at a time to my chili and just stop when it tastes how I want it to.
Posted on 5/29/18 at 6:09 pm to NOLATiger71
You can add it to lightly boiling water before you drop an egg in to make soft boiled egg.
Posted on 5/29/18 at 6:13 pm to TH03
I don’t use vinegar in and of itself but I do use Louisiana hot sauce for the vinegar that it provides. For approximately 6qts of broth, I add 4Tbsp. It is a noticeable flavor even with that little bit. I personally add another heavy splash of trappys vinegar to my bowl.
Posted on 5/29/18 at 6:42 pm to NOLATiger71
Acid and salt are the two most underutilized components by home cooks.
Posted on 5/29/18 at 7:53 pm to NOLATiger71
I use either apple cider vinegar, pepper vinegar, or rice vinegar in almost everything. It cuts the sweetness of some dishes and also seems to help with fattiness (mounthfeel-wise) of some meats.
Posted on 5/29/18 at 10:32 pm to NOLATiger71
I put a tablespoon of white vingegar when smothering Okra. I’m told it helps speed up getting rid of the slime. I have no idea if that’s scientificly true, but a really good old home cook showed me that trick and I’ve been doing it for 20 years. Not something you taste at the end though.
Definitely use it for basting smoked pork items. Mixed as others have said.
Definitely use it for basting smoked pork items. Mixed as others have said.
Posted on 5/29/18 at 10:45 pm to NOLATiger71
great addition to greens
Posted on 5/30/18 at 12:09 am to NOLATiger71
Posted on 5/30/18 at 5:42 am to NOLATiger71
Pepper Sauce, which is peppers boiled in sugar and vinegar, is preserved peppers, bird's eye peppers or Tabasco heritage peppers. In old days, it was a way of preserving peppers and making a sauce that would add heat to food. It has a distinct vinegar flavor as well as heat.
You can put it on rice and gravy and meat and vegetables, gumbo, stews, beans.. anything.
This is a commercially produced version. LINK but I grow my own peppers and make my own pepper sauce and chow chow.
You can put it on rice and gravy and meat and vegetables, gumbo, stews, beans.. anything.
This is a commercially produced version. LINK but I grow my own peppers and make my own pepper sauce and chow chow.
This post was edited on 5/30/18 at 5:45 am
Posted on 5/30/18 at 6:12 am to bdevill
Pro tip dont use white vinegar for cooking that stuff is best for cleaning. Use Apple Cider if a recipe just calls for plain vinegar.
Posted on 5/30/18 at 7:38 am to NOLATiger71
Why use vinegar or other acid.?
Because sour is one of the 5 tastes you can sense. Salt, sweet, sour, bitter and umami. It adds dimension.
Because sour is one of the 5 tastes you can sense. Salt, sweet, sour, bitter and umami. It adds dimension.
Posted on 5/30/18 at 9:25 am to NOLATiger71
quote:
When I smoke I usually use apple cider vinegar as one of the ingredient in my spray bottle.
Likewise. I usually run half apple cider vinegar, half regular apple cider (not spiced). This gets sprayed on poultry and pork when I smoke.
I also use apple cider vinegar in my various BBQ sauces, chili, and a gazillion other dishes. I go through a gallon every couple months or so.
I keep several balsamics on hand because the wife and I just use that and good EVOO for salad dressing, and occasionally a glaze for salmon and such.
Rice vinegar for various Asian dishes.
This post was edited on 5/30/18 at 9:27 am
Posted on 5/30/18 at 9:47 am to Deactived
quote:
great addition to greens
Essential imo
Posted on 5/30/18 at 11:33 am to NOLATiger71
(no message)
This post was edited on 10/12/22 at 7:37 am
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