Table vinegar and its varieties

Virtually every house has vinegar. Many housewives not only use it when preparing food, but also use it to solve economic issues (for example, for washing glasses).

Table vinegar and its varieties

This product is a concentrated acid diluted in water. Acetic acid is formed by souring alcohol - grape or ethyl. The latter is fermented artificially. The percentage of table vinegar is different. Most often 3% and 9%. Eighty percent of the essence is bred at home to the right concentration. Water should be poured into the acid, and not vice versa. The raw materials affect what will be table vinegar - grape, alcohol, berry, apple. Although the mechanism of fermentation is the same in all cases, it is better to prefer a product made from natural raw materials. In house preparations use pure table vinegar, without additives. This helps ensure the safety of your products when sealed.

Table vinegar in marinades and marinade fineness

The ability of this product to soften meat fibers has been known for a long time and is widely used in cooking. This is perhaps the most famous application of vinegar in cooking. Although, of course, without it, some salad dressings and cooking of mustard dining room are not without. And some even acidify borshch with vinegar (this helps at the same time to preserve the color of beets and other vegetables). For a shish kebab it is better to use as much as possible a fragrant product. Here you have two options. Add spices separately and separately vinegar. But in this case, the taste can turn abrupt. It is better to insist vinegar on spices. You need to do this in advance. You can take the simplest supplements - a sprig of dill, coriander, bay leaf and a piece of hot pepper. Bud carnations and a few peas of sweet pepper, too, do not interfere. You can use the purchased table vinegar. The price of this product, infused, for example, on raspberries, can be quite high. But its unique fruit and berry aroma will be given to the meat and will be well combined with spices. Here we must make an important observation. Marinate shish kebab beforehand in vinegar is not worth it, it will spoil its taste. And water during the frying, too, should not be - it will be optimal if you start to lubricate the meat with a brush. This method will not allow it to dry up and allow evenly saturated with the aroma of vinegar. Pieces of meat should not be very large.

Variety of table vinegars

You can achieve a variety of tastes at home. This will allow you to save money, as well as get a more natural product. For example, the already mentioned raspberry vinegar can be made at home. To do this, you need to take a glass of fresh raspberries and one spoonful of sugar. Table vinegar will require about half a liter. Half of the berries are crushed with sugar. Fill with warmed vinegar, leave in a dark place for a couple of days. Then strain and put the remaining whole berries. Insist for a week. This vinegar is good for salads and marinades. Instead of berries, you can use spicy herbs.