Different vinegar types and their uses
Vinegar is an indispensable in any kitchen and has a rather curious history. It’s obtained from the fermentation of alcohol of wine or an alcoholic acetic oil solution. The first reference that makes this product dates to the time of the Roman Empire and it’s estimated that their use in the kitchen would be linked with the manufacture of alcoholic beverages.
It’s known that this liquid is obtained from the activity of the bacteria of the type "Mycoderma aceti" causing a chemical reaction by fermenting the wine alcohol. This process ends when there is no a high concentration of alcohol in the drink.
However, how the vinegar is produced was not recorded until 1864. It was in this year when the renowned chemist Louis Pasteur explained the production process, giving rise to the "method Pasteur or method of Orleans". From this there would be other methods that would address different paths on the production of vinegar.
This delicious liquid, has a peculiar characteristic, it doesn’t expire. In addition, it shares characteristics with wine since older, its flavor is more intense.
It is a widespread food and with a great variety.
Vinegar types and applications:
-Of red wine: recommended for dressing salads or stews, meat and poultry.
-From Apple or cider: it has low acidity and can be used for dressing salads, in the preparation of stews or dishes with fish and seafood.
-From Jerez: it can be used in dishes with chickpeas, marinated and pickled.
-White wine: recommended use for fish, salads or for the processing and preservation of pickles.
-Rice: is mainly used in Asian cooking to season the algae or to prepare the sushi rice.
-'Di Módena': is a perfect vinegar for meat dishes, vegetables, salads, ice cream and desserts.