Vinegar in the Kitchen

by kessia{Sage}

Greetings all!

It seemed only natural that after discussing oils and their uses, attention might turn to vinegar. Please find here the varying uses and flavors and quite possibly more than you ever wanted to know about vinegar.

Like many, kessia began cooking with knowledge of only three types of vinegar: Apple cider, distilled white and wine vinegar. Needless to say, there are a blue million types of vinegar and each one provides a different taste experience. How it gets used depends on what your nose and taste buds tell you. Here is a brief rundown on some major types and uses:

Red wine vinegars as long as they are robust make good salad dressings and marinades for red meats because the taste can stand on its own without the addition of other strong flavorings.

White wine vinegars, white rice vinegars, and corn vinegar work well with refrigerated pickles or salads. They also work well with fish and poultry. Try these when you are making vinegar cookies or vinegar cake.

Malt vinegars, cane vinegars, brown rice vinegars are great for dipping fried foods like “Fish-n-Chips” or bite sized pieces of chicken. Sprinkle a little on French fries and add salt.

Flavored vinegars give an interesting twist to vinaigrettes.

Use distilled vinegar for everything except eating. Window cleaner, a wash additive, odor remover or to set dye for Easter eggs. This will give you a clear easy to see product and since you are not going to eat it, who cares what it taste like?

Vinegar Pie

• 1 9-inch unbaked pie crust
• 1 ¼ cups sugar
• ¼ cup flour
• 1 Tbls. grated lemon zest
• ½ cup Pomagranate Vinegar
• 2 cups water
• 3 eggs, well beaten
• 1 Tbls. butter

Preheat the oven to 425°F Combine sugar, flour, and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water. Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell and bake for 10 minutes at 425° and then reduce heat to 350° and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving. (The filling will seem quite liquid, but will firm as the pie cools.) If you like rhubarb pie, you likely will love this one.

Best to all,

~kess