For centuries, alchemists have tried to obtain the elixir of life, sorting out hundreds of thousands of expensive and exotic ingredients. According to the opinion of many adherents of natural nutrition, partially confirmed by the results of scientific research, the "magic" infusion all this time was under their noses. It was called apple cider vinegar.
In the language of facts
If we talk about apple cider vinegar in the dry language of scientific facts, then it is known for certain that it contains the following beneficial substances:
- potassium, which is responsible for the vital activity of all cells of the human body;
- pectin, which helps regulate blood pressure and lower cholesterol levels;
- malic acid, which has antiviral, antibacterial and antifungal properties;
- calcium, which is necessary for bones;
- acetic acid, which lowers blood glucose levels.
To summarize, apple cider vinegar is a good way to combine tasty with healthy. In a salad dressing, it will add spice to the dish, in a marinade, it will show its aroma and will not be as harsh as table vinegar; on the basis of apple cider vinegar, magnificent fragrant berry seasonings are obtained. And this is not all that this "hero" is capable of in the kitchen.
Apple cider vinegar and fruits or vegetables
Dissolve 1 tablespoon of apple cider vinegar in 1 liter of water and soak fruits or vegetables in this solution. This will help remove chemical residues that were sprayed with food during storage from their surface, and kill putrefactive bacteria. After soaking, you just need to rinse the fruits with ordinary boiled water.
Just like lemon juice, apple cider vinegar prevents the oxidation of peeled apples, pears, and potatoes in the air. Place the slices in the solution (1 tablespoon of apple cider vinegar in 1 liter of water) or sprinkle on the slices and they will not turn brown.
Use 1 tablespoon vinegar instead of 1/2 teaspoon salt when boiling or steaming vegetables. It will give products not only a salty taste, but also allow you to maintain a rich bright color.
If you don't like the harsh cabbage smell, add apple cider vinegar to the water in which you will boil or stew the cabbage and a "miracle" will happen.
Apple cider vinegar and eggs
Add 1 or 2 tablespoons of apple cider vinegar to the water in which you boil your eggs to prevent cracks and protein leaking out.
In baked goods, 1 tablespoon of apple cider vinegar can replace 1 chicken egg.
Apple cider vinegar and meat
If you add apple cider vinegar to a meat marinade, it will kill bacteria and soften tough meat. Use 50 milliliters of apple cider vinegar for every kilogram of pulp.
Apple cider vinegar softens the flavor of the game and obstructs the pungent odor.
If you are boiling corned beef, one tablespoon of apple cider vinegar added to the water can remove excess salt.
Spread apple cider vinegar on a cut ham or sausage if you don't have a refrigerator to avoid mold.
Apple cider vinegar and seafood
Rinsing your hands in water and apple cider vinegar will instantly remove the obsessive fish scent.
If frozen seafood is marinated in a 1 to 1 mixture of apple cider vinegar and sherry before cooking, the aroma and taste of freshly caught will return to them.
Apple cider vinegar in baked goods
Add 1 tablespoon of vinegar for every 2 ½ cups of flour to help the dough rise. Remember to reduce the amount of water added to the dough by the same amount of vinegar added.
To make the crust of a pie, rolls, or bread shine appetizingly, brush it with apple cider vinegar two minutes before cooking.
Apple cider vinegar stabilizes the protein in French meringue. To do this, add 1 teaspoon of apple cider vinegar for every three proteins.
And also …
When boiling pasta, add 1 tablespoon of vinegar for every liter of water and do not salt. This will give the pasta a salty flavor and prevent it from sticking together. Apple cider vinegar is added in the same proportion to create fluffy, crumbly rice.
With apple cider vinegar, you can easily do:
- sour cream substitute by mixing 1 glass of fat cottage cheese, ¼ glass of milk and 1 teaspoon of vinegar;
- buttermilk by adding a tablespoon of vinegar to a glass of milk and leaving for 5 minutes to thicken;
- a wine vinegar substitute by mixing 2 tablespoons of apple cider vinegar with 1 teaspoon of dry red wine.
