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Vinegar-Uses.com
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Though malt, white, red and distilled may be the easiest vinegars to find on the supermarket shelves, there are some more exotic varieties that can add their own special something to the dishes we eat. These come from such foods as rice, coconut, fruit, raisins, sugar cane and even sherry.
Rice vinegar is a favourite in China and Japan. Made from the sugars found in rice, this vinegar comes as either clear (or very pale yellow), red and black. The delicately-flavoured white is said to have started its life in Japan, where its presence in sushi rice kills any dangerous bacteria than can come from raw fish. Add a little ginger or cloves to this white variety and you’ll enjoy the enhanced richness. It also goes well in stir-fry dishes and as a salad dressing.
The red and black versions are popular in China, the red having a sweet tart flavour and the black a strong smoky presence. Whereas the red proves itself in soups and noodle dishes, the black is excellent as a dipping sauce and for adding flavour to braised meat.
The fruit vinegars made from apples, tomatoes, blackcurrants and raspberries are European delights. Having been made from the fruit rather than the fruit being added to some other vinegar, these fruity blends retain their original fruit flavours.
From the Philippines comes cane vinegar. Though made from sugar, this variety is no sweeter than any other blend. In the northern region of Ilocos, they boast a sweet version for drinking and a sour comparison for seasoning or preserving.
Made from fermented coconut water, this vinegar is a cloudy white liquid with a yeasty-cum-musty flavour. This exotic choice is very important in Thai and Indian cookery.
Turkey offers a cloudy brown liquid made from raisins which can add a very original flavour to green vegetables. Add a little cinnamon to this raisin vinegar and give it the wow factor.
Sherry vinegar is found in Andalusia in the south-west region of Spain and is indeed made from sherry. It has a very balanced sweet and sour taste with a definite hint of toasted almonds. This ‘vinagre de Jerez (‘jerez’ is Spanish for ‘sherry’ and is also the name of a region in Spain)’ is aged in oak barrels for six months, the ‘vinagre de Jerez reserva’ waiting for two years before it is ready for its richer flavour, though some brands have waited for as long as thirty years, before being served up. Mahogany in colour, it goes well with poultry dishes, as a salad dressing and in sauces.
With so many vinegars around, and each with its own colour and distinct taste, finding which one is right for your speciality dish will be fun. But don’t stick in a rut with only one. As these condiments can last for five years, get your cupboard stocked with all of them and prove to be an expert in their uses.
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