Vinegar has long been used worldwide as a basic seasoning in the preparation and cooking of certain foods because its sharp taste makes it so useful and versatile.
A considerable quantity of vinegar is marketed as such for domestic use. In the UK and USA, the table vinegar most widely used is cider vinegar, while in Ireland it is malt vinegar and, in grape-growing countries, such as Italy, France, and Spain, wine vinegar. In the Far East, in addition to the traditional rice vinegar, synthetic vinegar is very common.
Vinegar adds flavor to vegetable and meat products. It is one of the ingredients of salad dressings, sauces, such as tabasco, and tomato products, such as ketchup, mustard, and aspics. Mixed with oil and salt it makes the classic vinaigrette, and it can be used as a condiment for salad and as a sauce for cold, cooked vegetables, meat, and fish.
For condiment uses, vinegar can be aromatized with herbs and spices like tarragon, basil, garlic, shallot, and elder. They are steeped in the vinegar when acetification is complete; in certain types of vinegar, sugars are added as well. These vinegar add special and unusual tastes to food.
The aroma and sweet and sour flavor which balsamic vinegar confers on foods to which it has been added are decidedly particular; it is suitable for all types of food, such as sauces, green salads, and meat, and sprinkled on strawberries, peaches, or melon adds a pleasant flavor and aroma.
Finally, because of its acetic acid content and low pH, vinegar is used as a preservative for both domestic use and in the food industry. It is used for the preservation, or pickling, of a wide variety of foods such as vegetables, meat, fish products, and spiced fruits. For this purpose, the food-processing industry uses mainly distilled vinegar and, where the law permits, synthetic vinegar.
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Vinegar has long been used worldwide as a basic seasoning in the preparation and cooking of certain foods because its sharp taste makes it so useful and versatile.
A considerable quantity of vinegar is marketed as such for domestic use. In the UK and USA, the table vinegar most widely used is cider vinegar, while in Ireland it is malt vinegar and, in grape-growing countries, such as Italy, France, and Spain, wine vinegar. In the Far East, in addition to the traditional rice vinegar, synthetic vinegar is very common.
Vinegar adds flavor to vegetable and meat products. It is one of the ingredients of salad dressings, sauces, such as tabasco, and tomato products, such as ketchup, mustard, and aspics. Mixed with oil and salt it makes the classic vinaigrette, and it can be used as a condiment for salad and as a sauce for cold, cooked vegetables, meat, and fish.
For condiment uses, vinegar can be aromatized with herbs and spices like tarragon, basil, garlic, shallot, and elder. They are steeped in the vinegar when acetification is complete; in certain types of vinegar, sugars are added as well. These vinegar add special and unusual tastes to food.
The aroma and sweet and sour flavor which balsamic vinegar confers on foods to which it has been added are decidedly particular; it is suitable for all types of food, such as sauces, green salads, and meat, and sprinkled on strawberries, peaches, or melon adds a pleasant flavor and aroma.
Finally, because of its acetic acid content and low pH, vinegar is used as a preservative for both domestic use and in the food industry. It is used for the preservation, or pickling, of a wide variety of foods such as vegetables, meat, fish products, and spiced fruits. For this purpose, the food-processing industry uses mainly distilled vinegar and, where the law permits, synthetic vinegar.