Acetic acid is a colorless liquid with a characteristic sour taste and pungent odor. It was known in the form of wine vinegar to the ancient Greeks and Romans as early as the 3rd century. BC. And in the VIII century, they learned to obtain concentrated acetic acid by distillation. This discovery belongs to the Arab alchemist Jabir ibn Hayyan. Today, acetic acid is widely used in cooking for the preparation of various marinades and salad dressings.
It is necessary
- For the chicken and tongue salad:
- - 200 g chicken fillet;
- - 200 g tongue;
- - 200 g of ham;
- - 300 g of mushrooms;
- - 50 ml of vegetable oil;
- - 30 g of mustard;
- - 20 ml of vinegar (9%);
- - ground black pepper;
- - salt.
- For chicken giblets kebab:
- - 1 kg of chicken giblets (heart, liver, stomachs);
- - 3-4 tbsp. l. apple cider vinegar;
- - 1 ½ glass of water;
- - 300 g of onions;
- - 300 g of bell pepper;
- - 1 tbsp. l. honey;
- - ground black pepper;
- - salt.
- For Dutch sauce:
- - 125 g butter;
- - 3 yolks;
- - 1 tbsp. l. 5% vinegar;
- - a pinch of nutmeg;
- - salt.
- For pickled mushrooms:
- - 1 kg of fresh mushrooms.
- For the marinade:
- - 1 liter of water;
- - 35 g of sugar;
- - 35 g of salt;
- - 5 bay leaves;
- - 10 peas of black pepper;
- - 2-3 cloves of garlic;
- - star anise;
- - cinnamon;
- - 5 carnations;
- - 25 g of vinegar essence.
Instructions
Step 1
Chicken and tongue salad
Table vinegar is widely used in salads as one of the dressing ingredients. For this recipe, boil chicken fillets, mushrooms and tongue separately. Then refrigerate, peel the tongue and cut everything into thin strips. Cut the ham into small pieces and combine all the meat components (chicken fillet, tongue and ham) with the mushrooms. Season with salt and pepper. Make a salad dressing. To do this, mix vegetable oil with prepared mustard and table vinegar. Stir the salad thoroughly, place in a deep salad bowl and pour over the dressing.
Step 2
Chicken giblets kebab
Despite the fact that there are many kebab marinades with different ingredients, vinegar is considered a classic. To make a vinegar-marinated chicken giblets skewer, peel the onions and chop them into large pieces. Wash the bell peppers, remove the seeds and cut into slices. Mix apple cider vinegar with water and honey. Rinse chicken giblets thoroughly in cold water, dry on a towel, salt and pepper to taste. Then transfer to an enamel or earthenware dish, mix with onions and bell peppers and pour the vinegar marinade so that it covers the chicken completely. Soak the kebab in the cold for 4-6 hours (you can leave it in the refrigerator overnight). Then string the giblets on skewers, alternating with slices of onions and bell peppers, and grill on the grill until tender.
Step 3
Hollandaise sauce
Acetic acid is used to prepare various sauces for meat, poultry, fish and vegetables. For Hollandaise sauce, combine egg yolks, nutmeg and salt with 1 teaspoon of water. Mix well and place in a water bath. Beat the ingredients until creamy, gradually add the butter, then the vinegar and leave in a water bath to keep the sauce hot until serving.
Step 4
Marinated mushrooms
Acetic acid is an essential ingredient in many pickled mushroom and canned vegetable recipes. To pickle mushrooms, first of all, sort them out, rinse thoroughly, place in an enamel pot with boiling salted water and boil until tender. Then spread over clean, dry jars and cover with marinade. To prepare it, put all the ingredients: peeled cloves of garlic, bay leaf, peppercorns, cloves, salt, sugar, star anise and cinnamon in a liter of water and bring to a boil. Then let it brew for 2 hours, then strain, heat to 75 ° C, pour in the vinegar essence, remove from heat and pour the mushrooms with the prepared marinade.
