Have You Tried: Cooking with Vinegar

Everyday Food, May 2011

How to Use It
When you take vinegar -- an acidic solution made from a fermented liquid such as wine, beer, or cider -- beyond the salad bowl, it will soon become your favorite way to brighten braises, stews, and even roasted potatoes. Keep an assortment on hand: mild rice vinegar for a braise; fruity cider for a balanced sweet-and-sour dish; strong distilled white vinegar for pickling. As far as vinaigrettes go, try a more bracing red-wine vinegar or dark, mellow balsamic, which is aged in wood.

Buying and Storing
Unopened vinegar will keep indefinitely. Once opened, it has a shelf life of 6 months, as the flavors dissipate over time.

Recipes to Try


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