(Hannibal's) Livy tells us that when Hannibal led his army over the Alps to enter Rome he used vinegar to dissolve the snow, and make the march less slippery Of course this tradition is fabulous Where did the vinegar come from? Nepos has left a short memoir of Hannibal, but says nothing about the vinegar (Livy, B C 59 to A D 17; Nepos about the same time; Hannibal, B C 247-183 )
Vinegar is a sharp-tasting liquid, usually made from sour wine or malt, which is used to make things such as salad dressing. Sour liquid obtained by fermentation of dilute alcoholic liquids. Probably first made from wine (French vinaigre means "sour wine"), vinegar may also be made from malted barley, rice, cider, or other substances. The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter bacteria, to acetic acid, water, and various other compounds. Vinegar is used in pickling meat, fish, fruits, and vegetables and in creating marinades, dressings, and other sauces
A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods Cleopatra dissolved a perfect pearl in vinegar and drank it in front of Mark Antony as a demonstration of her wealth
A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer
A straight, horizontal mark placed over two or more members of a compound quantity, which are to be subjected to the same operation, as in the expression x2 + y2 - x + y
A drink made from soaking very ripe raspberries in white wine vinegar overnight, then straining and adding sugar. Believed to improve the appetite, and used to disguise foul-tasting water. (Reference: Australian Colonial Cookery, Richard Daunton-Fear and Penelope Vigar, Rigby, 1977, ISBN 0-7270-0189-6, page 58.)
(Gıda) Champagne vinegar is produced using the same type of grapes as the better types of champagne. Usually employing champagne grapes such as Chardonnay or Pinot Noir grapes in the process, champagne vinegar is created using the same basic process used to age white vinegar and apple cider vinegar
red-brown Italian vinegar that has a sweet-sour flavor; made from white Trebbiano grapes and aged in wooden barrels; white balsamic vinegar is made from Italian white wine vinegar and the boiled down musts (crushed pulp and skins) of white grapes
A wonderfully fragrant vinegar made from the juice of Trebbiano grapes The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor The resulting vinegar is deep rich brown with a sweet and sour flavor Well aged balsamic vinegars are very costly, some reaching an astronomical $200 an ounce Most balsamic vinegars found in the US are not "aceto balsamico tradizionale", but un aged balsamic vinegar These vinegars lack in body and flavor that the well-aged balsamic vinegars possess, yet have a fair sweet and sour balance of flavor not found in any other vinegars
Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50% The resulting "grape must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods The only approved woods are oak, cherry, chestnut, mulberry, cacia, juniper, and ash Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy
Three varieties: WHITE is used for sweet and sour dishes; RED is used as a dipping sauce; BLACK is used in braising and as a dipping sauce All are less pungent and more flavorful than distilled white vinegar
It is also called rice-wine vinegar It is made from grain and not grapes Japanese rice vinegar is milder and sweeter than the Chinese that tends to be more acidic and sharp Look for "pure" rice vinegar to avoid those that are seasoned or sweetened
Chinese rice vinegars are milder and less acidic than regular vinegar (as are Japanese vinegars) There are three basic types - black, red and white -as well as sweetened black vinegars The black variety is somewhat similar to balsamic vinegar, while red vinegar has both a sweet and tart taste White vinegar is the closest in acidity and flavor to regular vinegar There are no hard and fast rules, but black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes, and white for sweet and sour dishes and for pickling In recipes, rice vinegar is sometimes also called "rice wine vinegar "
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