The first mention of vinegar dates back to the 5th century BC. When winemakers discovered that the wine sour over time, they decided not to pour out the liquid with a specific smell, but to find another use for it. Over time, the bite has firmly established itself in the kitchens of true connoisseurs of culinary art.
Vinegar is a universal seasoning for many dishes; it is found in mayonnaise, ketchup and mustard. Vinegar is often used in baked goods. Those who cannot live without cooking have more than one type of vinegar in the kitchen. Which of them are the most in demand?
Balsamic vinegar
This type of vinegar is made from white grapes and is native to the Italian city of Madena. The squeezed grape juice is boiled until a dark and thick mass, then wine vinegar is added to the syrup. The finished product must mature for at least 3 years, and the best varieties can be up to 100 years old. Balsamic vinegar is an essential part of Italian cuisine. It is added to salads along with olive oil or used for other dishes, including desserts, to which it gives an unusual flavor.
Sherry vinegar
This type of vinegar is a gem of Mediterranean cuisine, its homeland is the Spanish province of Andalusia. Until the 20th century, sherry vinegar was used mainly in home cooking, and French chefs who appreciated the Andalusian dressing made it popular. The color of sherry vinegar is dark amber, and the aroma can be honey, spicy or fruity-nutty. Vinegar withstands from one year to 100 years.
Raspberry vinegar
Traditional English vinegar that used to be served with meat or pudding. Fame was again brought to him by French chefs just 40 years ago. Selected raspberries are soaked in wine vinegar, and some more fresh berries are added during aging and just before pouring into the vinegar. The aroma of this type of vinegar is simply amazing, so almost no fruit salad can do without it.
Apple vinegar
For Russians, apple cider vinegar is more familiar, which is an indispensable tool in the kitchen. Vinegar can be used to cook almost all types of meat, and it goes well with potato salad. It's a natural preservative that helps keep meat fresh - just dampen a towel with apple cider vinegar and wrap a piece of meat in it to keep it fresh for at least two to three days.
Tarragon vinegar
This vinegar originated in Eastern Siberia and Mongolia, and from there the Arabs brought it to Europe, where it became a classic French spice. Tarragon can be used for pickles and marinades, and can be flavored with vinegar. If you add a sprig of tarragon to a bottle of white wine vinegar, you can have a flavorful dressing in a couple of weeks that goes well with many salads.
