Vinegar

From Freepedia

Vinegar (from Old French vinaigre "sour wine") is a sour liquid made from the oxidation of ethanol in wine, cider, beer, fruit juice, or nearly any other liquid containing sugar. Vinegar is typically three to five percent by volume acetic acid, and natural vinegars also contain smaller amounts of tartaric acid, citric acid, and others. It has been used since ancient times and is an important element in Western and European, Asian, and other traditional cuisines of the world.

Production

Vinegar may be started by the addition of mother of vinegar to wine or cider. The oxidation is carried out by acetic acid bacteria, as was shown in 1864 by Louis Pasteur.

Culinary uses

Vinegar is commonly used in food preparations, particularly in vinaigrettes, and in the pickling process. It is also used as a condiment.

Types of vinegar

Malt vinegar

Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. A cheaper alternative, called 'non-brewed condiment', is a solution of 4-8% acetic acid coloured with caramel.

The British and Americans commonly use malt vinegar on fish and chips.

Wine vinegars

Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Germany and other European countries. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavour. Champagne vinegar is made from champagne, and Sherry vinegar, produced in Spain, is made from Sherry. These last two are correspondingly expensive.

Apple vinegar

Apple vinegar is made from cider or apple must, and is often sold unfiltered. It is currently very popular, partly due to its alleged beneficial properties. Apple vinegar can sometimes be very dangerous to the eyes, and some countries, like Canada, don't allow vinegar over a certain percentage acidity.

White vinegar

White vinegar can be made by oxidating a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water.

Balsamic vinegar

Balsamic vinegar is an aromatic, aged type of vinegar manufactured in Modena, Italy. Its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including chestnut, cherry, and juniper). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. Now it is very common.

Rice vinegar

The Japanese prefer a more delicate rice vinegar and use it for much the same purposes as Europeans, as well as for sushi rice, in which it is an essential ingredient. Rice vinegar is available in white, red and black variants, the latter of which is most popular in China. The latter may be used as a substitute for balsamic vinegar, though its dark color and the fact that it is aged may be the only similarity between the two products. Some types of rice vinegar are sweetened or otherwise seasoned.

Coconut vinegar

Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

Cane vinegar

Cane vinegar, made from sugar cane juice, is most popular in the Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar.

Raisin vinegar

Vinegar made from raisins is used in cuisines of the Middle East, and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor.

Beer vinegar

Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color, with a very sharp and not overly complex flavor.

Honey vinegar

Vinegar made from honey is rare, though commercially available honey vinegars are produced in Italy and France.

Flavoured vinegars

Popular fruit vinegars include those flavoured with raspberries and blueberries. Some of the more exotic fruit vinegars include blood orange and pear. Herb vinegars are flavoured with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.

Non-culinary uses

Cleaning

Vinegar can be a potent, inexpensive and environmentally friendly cleaning agent. White vinegar is generally recommended when vinegar is being used as a cleaning fluid.

For example, one part vinegar to four parts water (for a stronger solution, one part vinegar to one part water works) makes a fine window-washing fluid, substituting for Windex. If windows appear streaky after washing with vinegar, add a half-teaspoon of liquid soap to the mix—this removes the waxy, streak-causing residue left over by commercial window cleaners.

Drains can be cleaned by using a combination of vinegar and baking soda. Pour one-half cup baking soda down the drain, followed by half a cup of white vinegar. Cover the drain while it works, then rinse with several gallons of water.

Vinegar also works well as a fabric softener; just add half a cup to the rinse cycle.

Medicine

Vinegar is a folk medicine used in China to prevent the spread of virus such as SARS (Severe Acute Respiratory Syndrome) and other pneumonia outbreaks:

"On February 13, 2003 news of a type of atypical pneumonia that appeared in six cities of south China's Guangdong province has been brought under control, with no cases reported since Monday. According to press conferences held by the Guangdong and Guangzhou governments, local governments at various levels have taken emergency measures to control the prices of isatis root, vinegar and other related anti-virus medicines, which saw soaring prices due to their effectiveness in curing this disease." Source Unknown

Vinegar along with hydrogen peroxide (H₂O₂) is used in the livestock industry to kill bacteria and viruses before refrigeration storage. A chemical mixture of peracetic acid is formed when acetic acid is mixed with hydrogen peroxide. It is being used in some Asian countries by aerosol sprays for control of pneumonia. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used.

External links

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Categories: Fermented foods | Condiments