What is the difference between vinegar and apple cider vinegar? Types of vinegars

Do you know how vinegar differs from apple cider vinegar? What is this product for? In the article, we will answer these questions in the most detail.

Centuries ago, vinegar was called liquid, which is fundamentally different from the one that the housewives use today to quench soda, marinate fish, meat, house canning and dressing salads. Today, 70% of the vinegar essence is popular , stored in a place inaccessible to babies.

Varieties

Many people wonder how vinegar differs from apple cider vinegar. People say that this product was discovered accidentally in cooking, but then they became used often. Today, cooks can not do without it. Most people claim that if there is no vinegar in the dishes, they become boring and insipid, although this is not so - after all, each product has its own unique, amazing taste. Authentic oscites can actually complement this taste, making it special and bright.

We continue to find out what distinguishes vinegar from apple cider vinegar. Today in stores there is a huge assortment of this food ingredient. The buyer can buy and wine, and balsamic, and rice, and apple, and coconut, and malt, and reed, and sherry, and synthetic vinegar, which in the late XIX century received the German chemist Hoffmann. His invention can be stored for 1-2 years and is cheap. Today this taste enhancer is called a dining room, and no one has heard it deteriorate. It is added to fish and meat dishes, vinaigrettes and salads, dough and homemade preparations, marinades and sauces.

Table ocet is sold in the form of 6-9% or 70-80% of the essence, which is used for cooking in water. In the end, it turns out 3% or 4% "elegant" seasoning.

Natural product

So what is the difference between vinegar and apple cider vinegar? Unlike artificial, natural flavor enhancer is always produced when fermenting liquids containing alcohol: honey, berry and fruit juices, wine, beer wort, cider and so on. Acetic acid is formed due to the activity of a particular bacterium, so this process is quite natural.

The natural oocyte is rich in useful substances: pectins, aldehydes, organic compounds, esters, organic acids (malic, citric, lactic, ascorbic). That is why food vinegar is characterized by a pleasant aroma and mild taste.

This product is several degrees weaker than the artificial one. Over time, it forms a sediment - with that vinegar, which we call canteen, this does not happen.

There is still alcohol ethanol - it is also natural, but it lacks flavor (unlike apple, wine, and others). Therefore, it is usually added to mayonnaise, sauces, marinades. The taste of this meal remains unchanged.

Differences

What distinguishes apple cider vinegar from ordinary, we learned. But how to distinguish between these two products? To make it easy: on the label of the artificial written "Acetic Acid", and on the natural - "Apple Vinegar". Other kinds of this food ingredient our industry produces sporadically - they are bought abroad. By the way, sometimes you can meet in the stores a synthetic apple flavor enhancer: it's cheaper for manufacturers and easier to create.

And what is the difference between apple cider vinegar and vinegar? The natural product is acidic, but it does not have a sharp chemical smell. But the poisonous stench of acetic essence is known to everyone - this liquid is often produced not by the food industry, but by the wood-chemical industry. Chemists produce other types of acids: wine, lemon, apple, using salt, sugar and even coal. That is why an artificial product can also have a flavor and taste, but, unfortunately, it does not do any good. But its price is half that of the present.

The production of food vinegar by similar methods in most developed countries is prohibited.

Healing properties

You ask, what is the difference between apple cider vinegar and normal? You definitely need to read this article to the end. It is known that in any genuine vinegar there are dozens of minerals and vitamins, so there is not much difference between them. Reasonable use of this product cleans the body: the acids contained in it, reduce the level of harmful cholesterol in the blood and have an antimicrobial effect. Most scientists claim that vinegar removes decay products from our cells, updating the entire body. That is why it is often used in programs of rejuvenation and weight loss.

Slags in our body are formed constantly, and natural weakly acidic vinegars dissolve them and remove them, improving our appearance, metabolism and well-being. A person is enough to use a half tablespoons of vinegar daily - it's absolutely not harmful.

Everyone wants to find out what distinguishes apple cider vinegar from synthetic vinegar. It is known that the famous naturopath and dietician Bragg Paul drank every day a glass of warm water with one teaspoon of natural oats. Thus, he cared for heart health and maintained visual acuity. In gastrointestinal disorders and nasopharyngeal diseases, the dose must be increased: a glass of water with honey (1 tsp) diluted in it and vinegar (2 tsp) should be consumed daily. This drink is taken until complete recovery.

Although artificial vinegar is considered food, experienced cooks do not use it when preserving products. For domestic preparations, they use an alcohol product: it will preserve canned foods that will have a mild and "non-chemical" taste.

For the same purpose, apple cider vinegar is also used: it is suitable not only for marinades, but also for any salads, fish and meat dishes, as a seasoning for manti and pelmeni.

Ancient discovery

Now you are aware of the difference between vinegar and apple cider vinegar. What kinds of this product exist? Consider wine French vinegar. This is the most ancient invention of man for the first time winemakers. It has a white or red color - this nuance depends on the type of grapes. Wine vinegar is used in the same way as apple cider vinegar: it is added to various dishes to taste. It can often be found in the salad dressings.

Insist white vinegar on herbs - thyme, basil, tarragon and others. As a result, he gets an unusual flavor. It is very good in a mixture with sunflower natural oil. Red vinegar comes to spicy greens - it is usually mixed with olive or nut butter.

Modification

Do you want to cook delicious food? You need to remember how vinegar differs from apple cider vinegar, its useful properties to study. But first we will find out what the balsamic vinegar is. It is a modification of the wine, and it is adored by Italians - traditionally they produce this seasoning from white sweet grapes. The process of its preparation is long and time consuming, therefore the present product is sold at a high price, although today there are many imitations.

Vinegar, made in Italy, sometimes has a hundred-year endurance. Greeks and Spaniards are preparing this product for a different technology, less expensive. He comes to fruit salads, but in another meal it should not be added - its quality will not improve. After all, this vinegar does not possess the qualities of the present.

The perfect solution

It is impossible to cook well if you do not know how vinegar differs from apple cider vinegar. Its application is quite specific. And what is sherry vinegar? This is an elite product that rarely appears on sale. He, too, may have a hundred-year endurance, although the 6-month-old ocet has a special flavor and taste. Produce it in Andalusia and Spain (if it is made in another country, it can not be considered real). It is ideal for meat salads, and the taste of fresh vegetables with herbs makes it unique.

Find from Asia

Rice vinegar is popular with Asian chefs - Japanese, Koreans and Chinese. It is soft to taste - nicer than apple. It is added to salads and vegetable dishes, as well as to food prepared from seafood - sushi and rolls with this kind of elegant seasoning are very popular.

Today, vinegars are produced not only from fruits, but also from berries: there are strawberry and raspberry, which perfectly complement and shade dishes from poultry and meat, salads. Before buying this product, you need to study its composition: manufacturers write on the labels "Strawberry Vinegar" or "Raspberry Ocet", but instead of natural fruit juice or wine can use aromatic and flavor additives.

Home product

Each mistress must understand what distinguishes apple cider vinegar from the dining room. This product can be prepared at home, then you will be sure of its quality and naturalness.

Honey vinegar is made from grapes or red currants, Jerusalem artichoke and honey. Jerusalem artichoke is first washed and scalded with boiling water, and then 1 liter of juice is squeezed out of it, in which 100 grams of honey is dissolved. Berries (0.5 kg) are put in a jar and poured with this mixture, covered with gauze and left in a warm and dark place for two months.

After this period, vinegar must be filtered and poured into glass bottles. Further it is sent for storage in a pantry, as in a refrigerator it quickly loses the smell and taste. This product should be stored at room temperature.

Contraindications

Vinegar can not be used for gastritis with high acidity and other ailments of the gastrointestinal tract, kidney diseases and diabetes (although in moderate amounts, vinegar with Jerusalem artichoke will be useful), obesity and hypertension.

In general, this product is used little by little, otherwise even a healthy person may have gastritis, cirrhosis and colitis. Carry out treatment with vinegar is recommended only with the permission of the doctor.

Useful provisions

If you know how wine vinegar differs from apple cider vinegar, you are in the cooking. Apple cider vinegar was discovered wrongly: it was formed instead of wine, as the cider was overdone more than it was laid down. In general, it is a product of acetic acid fermentation of apple juice. By its properties and chemical composition, this food ingredient is very different from others. It contains many organic acids (acetic, malic, oxalic-acetic and others) and valuable minerals.

Women in ancient Egypt used it to smooth wrinkles on the skin. They achieved results in record time. With his help in Russia, the Slavs processed wounds and preserved food for the winter. And during the Patriotic War of 1812, apple vinegar medics successfully led lice from soldiers.

It is proved that this product stimulates metabolism, reduces appetite, promotes the breakdown of carbohydrates and fats. And about the safety of diets based on apple cider vinegar, scientists are still arguing. Therefore, in the pursuit of a slender figure to drink his glasses definitely not worth it.

In shops, as a rule, apple cider vinegar is sold - it is pasteurized, contains dyes, preservatives and flavors. Of course, such a product is cheaper, but it also has very different taste qualities.

In cooking, it is added to dishes from fish or marine products, poultry, to sauces and even beverages. The classical use of the product is marinating (vegetables, onions, garlic, pickles). Sometimes it is added to the puff pastry. Apple cider vinegar is always stored away from the sun, in a dark place.

Capsules

The amazing properties of apple cider vinegar have long attracted the attention of the pharmaceutical industry, which creates syrups, tablets and capsules with this product. However, such drugs contain many additional substances and artificial vitamins, subjected to chemical treatment. This is why it is much more useful to use a natural product, not industrial, but home-made.

Coconut product

Of course, you already understood the difference between balsamic vinegar and apple cider vinegar. And now we will find out what the coconut ocet is. It is made in the southern part of India, in the Philippines and in some countries of Southeast Asia. Get this product from coconut milk, fermented inside a whole nut.

This vinegar has a strong, sweetish and sharp taste, many amino acids and useful vitamins. From it prepare a marinade for pork, make a dressing for salads with seafood and chicken.

The invention of the English

Malt vinegar is popular in the UK, outside of this country it is almost impossible to meet it. Its basis is beer fermented wort. It has a light brown or even yellow color, a rather tender and mild flavor, a fruity aroma. Usually it contains no more than 6% acid.

Malt vinegar is used in traditional dishes of England - from canned food and pickled vegetables to typical fish and potatoes.

White Score

White vinegar is a malt purified ocet with a special taste and smell. It is added to marinades with spices, which are used for preserving fruits. This product should not be confused with acetic acid, diluted in water: unfortunately many call it a white ocet.

Rarity

Cane vinegar is made from sugar cane. This product is in the first place for production and use in the Philippines. Lovers of rarities can be advised reed vinegar, made on the island of Martinique, as today it is almost impossible to buy anywhere.

This unusual form of seasoning from a sour syrup made from cane sugar is produced. It has an unforgettable, tart taste and a vivid, memorable aroma. Add it to fried fish, meat or poultry.

You have to remember that natural vinegar contains a huge amount of useful substances. Artificial acetic acid, on the contrary, consists of harmful substances - aldehydes and salts of heavy metals. Therefore, it can be used only for household needs. In food, you can not add it.