Vinegar

By:   Krista Winjum

Not Just for Salads Anymore

Vinegar has been around forever, but it’s a thoroughly modern multitasker. Used all around the house, it both brightens whites and flavors foods.

Yo’ Mama

Not just wine gone bad, vinegar is created by adding a “Mother” or special fermenting agent to wine, cider or beer. Three days to three months later, it’s ready to be bottled.

Rich and Sweet

Balsamic vinegar from the Trebbiano grape is often aged for up to 50 years, concentrating into complex syrup. Drizzle on figs, strawberries or Parmigiano Reggiano for fantastic flavor combinations.

Hot and Sassy

Vinegar retains its kick when used in cooked dishes, balancing the rich flavor of meat and adding welcome acidity to vegetables. It’s used in dishes diverse as hot and sour soup, sauerbraten, barbeque and caponata.