Who knew vinegar was such a little gem in the kitchen. Some of the list below are well known household tips but keep reading – you” be amazed at what you read. Viva la Vinegar!
Enhancing Flavours of Food Using Vinegar
Adding just a bit of vinegar to your food is an easy way of enhancing flavours. Potatoes, meats, vegetables, and even fruits can have extra zip and freshness!
Vinegar is all natural, so you are not adding anything artificial to your food. Instead, you are adding vitamins, minerals, protein, and carbohydrates. And there’s nothing bad about that!
If you asked people for their favourite potato, many would say French fries. So they probably don’t need any improvement. But try a new kind of flavour to your French fries. Sprinkle or splash them with apple cider vinegar.
You may make your own broth for soup by cooking the bones with the chicken or beef. Add vinegar. It will draw out the calcium from the bone. Not only will your soup have a richer flavour, it will be healthier. If you use store-bought broth, you can still add a bit of vinegar to your soup. It’s an easy way of enhancing flavours. You will notice more zest to your meat, vegetable, or bean soups.
Some vegetables and beans are gassy. Add a teaspoon of white distilled vinegar to the water when cooking. Not only will it reduce the gas effects, it will add a different flavour. People will notice a difference, but will not be able to identify the vinegar.
One thing I like about summer is the availability of fresh produce. I just don’t like canned produce as much.
However, add vinegar to canned vegetables to give a fresher flavour. This works for anything canned: soup, gravy, sauces, stews, and even fruit.
Balsamic vinegar gives strawberries a new, tantalizing taste. You can still add sugar. But right before serving, add balsamic vinegar. Ratio is approximately 1 tablespoon to 2 cups of strawberries.
Try it also with fresh mellon, or pears. Maybe you can add more kinds of fruit to this list.
Vinegar dessert tips can rescue you from a dry cake, lumpy icing, and watery jelly!
Add a tablespoon of vinegar to the dry ingredients of a packet cake mix. Your cake will be transformed into a moist, may-I-have-another-piece dessert. And you may be asked for the recipe of your “homemade” cake.
Smooth, Shiny, Creamy Icing
Add several drops of white vinegar to icing while beating. Your icing will be smooth, shiny, and creamy.
Fixing too salty or too sugary food
All of us can remember a time when we needed some tips for fixing too salty or too sugary food.
If you mistakenly added too much salt to a recipe, add a small amount of white distilled vinegar.
You can also try adding a teaspoon of vinegar and a teaspoon of sugar to cut the salt.
If you are cooking a very salty ham, try adding vinegar to it to eliminate some of the salty taste.
If you have mistakenly added too much sugar to a cooked meal, add a teaspoon of apple cider OR white distilled vinegar. It will reduce the sweetness.
Perfect Eggs Every Time!
To hard boil perfect eggs, add 2 tablespoons white vinegar to every litre of water you use. You will not have as many eggs that crack. And, peeling will be quick and smooth.
You probably know that the older eggs are, the more they will spread out when cracked open in a pan.
Do you also know that you can add several drops of vinegar to the water when poaching eggs? The acid of the vinegar will help the proteins of the eggs to coagulate. So the egg whites will not spread as much.
To make fluffy meringue that is perfect every time, add a teaspoon of white vinegar for every three egg whites used.
Use vinegar as a meat tenderizer, as it breaks down meat fibres. Add a tablespoon of white vinegar to water when cooking inexpensive meat for stews.
You can also soak meat in vinegar overnight. Tough meat will be tender enough to cut with a fork!
You can improve the flavour of game (venison, rabbit, etc) by soaking it for several hours before cooking. Use a mixture of half water and half vinegar.
Scaling a fish is easier if vinegar is rubbed on the scales. Wait five minutes before scaling the fish.
The acid in vinegar can tenderize the muscle fibre in lobster, oysters, salmon, and other. Soak them in vinegar for at least several hours, even overnight.
You can bring out the flavour of fish by adding a few drops of white vinegar to it.
Even if the marinade is made with vinegar (acid-based), you still need to marinate fish in the refrigerator. Otherwise bacteria can grow on the fish. And when you are finished, throw out the marinade! Never baste already-cooked food with marinade you used on raw fish.
When baking bread, you can brush vinegar on the top just before baking. This will keep the crust soft.
You can also wait until the end of baking to brush the crust with vinegar. Then continue baking until done. The vinegar will make the crust an appetizing colour and also help it to shine.
Homemade bread will rise faster if you add 1 tablespoon of vinegar for every 2-1/2 cups flour you use. However, remember to reduce the other liquids in the recipe as much as the amount of vinegar used.
You can wash vegetables and fruit with vinegar and water to remove insects, dirt, pesticides, etc. Ratio is three tablespoons of vinegar for every 4 litres of water.
Food That Is Fried
Adding a tablespoon of vinegar to the oil before frying food will help eliminate the greasy taste.
Baking Soda Too Old?
I wish I had known this tip sooner. A quick check to make sure your baking soda is fresh and not too old. Pour 1 tablespoon vinegar in a dish and add 1 teaspoon baking soda. The vinegar will make a froth if the baking soda is good.
Add 1 teaspoon of white distilled vinegar to a box of gelatin. It will help the jelly in salads and moulds to hold up even in hot weather.
Enhancing Flavours In Miscellaneous Foods
Add 1/2 teaspoon of white vinegar to white sauce for a new, slightly-tangy flavour.
Adding a teaspoon of vinegar to sweet desserts such as pies and cakes will bring out the flavour.
Vinegar also brings out the flavour of fish or seafood when it is added while cooking.
Tomato sauce will have an enhanced flavour if 1 tablespoon of vinegar is added right before finishing cooking.
Vinegar can sometimes be used as part of ingredient substitutions.
Let’s say you’re baking and short an egg. If the recipe has baking powder or self-rising flour in it, you can substitute the egg with 1 tablespoon white wine vinegar.
Egg serves as a rising factor, and is not necessarily needed if a recipe has another rising factor in it.
This substitution works for cakes, muffins, brownies, and cookies. So use this vinegar tip if you’re allergic to eggs. You can still indulge!
Lemons or limes
Sometimes lemons or limes are very expensive. Use budget-friendly vinegar!
You can substitute 1/2 teaspoon of white vinegar for one tablespoon lemon juice or lime juice.
I have never bought buttermilk. The reason is that I would never use the whole container. I would just end up pouring the unused portion down the drain after it had set in my refrigerator a few months!
Instead, I substitute.
Directions for vinegar and milk as ingredient substitutions for buttermilk:
Add milk to 1 tablespoon of white distilled vinegar until both ingredients measure 1 cup.
Let stand about 5 minutes. Then measure the amount needed for the recipe.
Is the sour cream in your refrigerator way past its expiration date? Hey, it happens!
But you can still have a homemade version of sour cream.
Mix together 1/4 cup skim milk + 1 cup cottage cheese + 1 teaspoon vinegar.
Are you out of salt or just trying to cut down on using it? Use vinegar. Sprinkle it on vegetables or potatoes. Try it on French fries.
Pastry tips for light and flaky pies.
You probably have a favourite pastry recipe. Try adding a teaspoon of vinegar to the cold water you put in your mix. It will help the pastry to be light and flaky.
Do you want to peel potatoes, apples, pears, or avocados ahead of time but afraid they will brown? Just cover them with water and add 1-2 tablespoons of vinegar. The produce will keep fresh in your refrigerator for several days.
Berries spoil quickly. To help kill bacteria and mould spores that rot them, use a vinegar wash. Soak the berries in 3 cups of water and 1 cup vinegar. Drain and rinse.
Line salad spinner with paper towels and spin the berries day. Then store the berries in a container with paper towels on the bottom.
You can keep cottage cheese longer by adding a teaspoon of vinegar to the container. It will not change the flavour of the cottage cheese.
If your vegetables are wilted and unappetizing, freshen them by soaking in vinegar and cold water. Use 1 tablespoon white distilled vinegar to every 2 cups of water.