The use of vinegar

Vinegar has been used in many different ways by many different peoples for thousands of years. Although vinegar was generally regarded as the unfortunate results of spoiled wine, its value was recognized as flavoring and preservatives.

In ancient Rome, bowls of vinegars made from wine, dates, figs and other fruits were used for the dunking of breads.

In most cases then product of two fermentations, vinegar can be made from almost any sugary lipid. In the first fermentation, the action of yeast coverts the sugar to alcohol and the second fermentation, bacteria convert the alcohol to acetic acid – the wine becomes vinegar.

Apple Cider Vinegar

Strength of acidity determines the tartness of the vinegar – and of the dressing made from it. Most salad vinegars are about 5 percent acidity, but some range as high as 7 or 8 percent.

Vinegars made from other bases have different flavors. Common type vinegar of culinary vinegar include balsamic, red wine, white wine, rice wine, sherry, champagne, Chinese red and cider vinegar.

Commercial balsamic is often used for oil and vinegar salad dressings and cooked into recipes.

Apple cider vinegar is used in salad dressing, marinades, vinaigrettes, food preservatives and chutneys, among other things. Depending on its quality and strength, this vinegar is good for almost all uses.
The use of vinegar