Using Vinegar in the Kitchen

Vinegar is for more than just salad dressing. It can be used to tenderize meat, add tangy flavor to many dishes, and has many other uses in the kitchen.

Vinegar and Oil

Make the perfect fluffy rice by adding a teaspoon of vinegar to the boiling water. Similarly, add just a splash of vinegar to pasta as it is boiling to prevent it from clumping together.

If a recipe calls for buttermilk and there is none in the house, add 1 tablespoon per cup of milk, stir and allow it to sit and thicken for 10 minutes.

When scaling a fish rub it first with vinegar to help loosen the scales.

To tenderize meats, marinate it in wine vinegar for several hours prior to cooking. For extra tough cuts of meat, marinate overnight.

To reduce gas from beans, add a splash of vinegar in the soaking water. This also works with other gas producing foods such as broccoli, cauliflower, and brussel sprouts. This has the added bonus of helping vegetables retain their bright color. Simply add a splash of vinegar to the water as they are simmering.

Make a fluffier, higher-peaking meringue by adding 1 teaspoon of vinegar for every three egg whites in the recipe.

Add 2 tablespoons of vinegar to water before hard boiling eggs to help prevent cracked eggs. If an egg does crack, the egg white will firm up quickly and not leak out into the water. Similarly, add a couple of tablespoons of vinegar to boiling water before poaching eggs to help them keep their shape.

Add an extra zing to canned soups, packaged gravy, and even homemade gravy by adding a splash of red or white wine vinegar.

To keep jello molds from melting in warm temperatures add one teaspoon of vinegar for each box of gelatin in the recipe.

To correct an over salted soup or sauce, add a teaspoon of vinegar and a teaspoon of sugar.

Make a cake mix more moist by adding a teaspoon of vinegar to the mix before baking.

Make a simple melon sorbet by blending 3 de-seeded melons with 6 tablespoons of vinegar and 4 ounces of powdered sugar in a food processor. Freeze for 4 hours and then add 2 whisked egg whites to the mixture and freeze until solid.

Make a strawberry balsamico by placing a cup of whole strawberries in a bowl and pouring 2 to 3 tablespoons of balsamic vinegar over them. Allow this mixture to sit for 15 minutes and then add sugar to taste.

<< Kinds of Vinegar | How to Make Vinegar >>


The Vinegar Institute: Recipes
Apple Cider Benefits: Cooking with Vinegar
Vinegar Tips: 1001 Uses for Distilled White Vinegar

LinkToThisPage Button

In-Depth Information

Valid XHTML 1.0 Transitional

Contact Us | Privacy Statement