White vinegar what is it 🥝 what does it look like, application, composition, how does it differ from usual

Vinegar is one of the oldest products that people use in cooking to make sauces, marinades and pickles. 3000 years ago, people noticed that if grape wine is not clogged after cooking, then after a few weeks it turns sour and turns into a surprisingly caustic product - white vinegar. A similar method of obtaining wine vinegar is used to this day. This is especially fond of seasoning French people who cook white vinegar at home, along with other preparations, calling it “vinaigre”, which means “sour wine”.

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Vinegar history

Vinegar, with its insignificant effect on the modern diet, has played an important and diverse role in the past. Product references that have survived to this day are more than 5,000 years old. For the first time, the mention of vinegar came from Babylon, where its inhabitants insisted on spices and herbs, and were used not only as a seasoning, but also as a preservative. A little later, Roman legionnaires, who made their military campaigns around the world, met with vinegar in Egypt. It was the Romans who owned the right to disinfect water with vinegar, and they also added it to water to quench their thirst.

Important! One of the myths about the Egyptian Queen Cleopatra says that she drank wine, dissolving pearls in it. It was believed that such an elixir allowed her to remain always young and beautiful. Of course, the pearl cannot be dissolved in wine, but in vinegar it is easy. Most likely, this property of the product was used by the queen. On the other hand, it is impossible to drink concentrated vinegar, which can dissolve pearls, since not only the gastric mucosa, but also the esophagus will suffer. Most likely this is a myth.

Application

The use of vinegar in different cultures was different:

1. The inhabitants of ancient Rome found their use of the product. They used vinegar to preserve vegetables, fruits, meat, fish and poultry.
2. In the 5th century BC e., the great scientist Hypocrates mentioned vinegar in his work on medicine, indicating it as a powerful medicine for combating various infectious diseases.
3. The Bible also mentions the properties of vinegar, which can disinfect wounds and quench thirst.

Important! Unfortunately, little is known about the time this miraculous product appeared on the territory of the CIS. Only in the 17th century was there a written mention of the product in Domostroi, where the recipe for the preparation of the product was written: “Put vinegar from the best wort, keep it carefully and warm, touch only in the clean ... Mash 4 weeks or more on the stove, put in vinegar, honey molasses with dimes, and a little peas, and a dipper of wheat. You can add oak bark, cranberries, and sometimes put iron. ”

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Variety of species: what is vinegar?

Some people use the word “vinegar” to imagine a bottle of white distilled product. But actually there are many varieties of the product. It so happened that the word “vinegar” refers to absolutely 2 different products:

1. One of them is called table or alcohol vinegar and is a vinegar essence diluted with water. This product is obtained mainly by synthetic means.
2. The second product is called natural vinegar and is obtained as a result of fermentation of various alcoholic liquids, for example, fermented juices, wine, beer wort, cider, etc. One of the varieties is just white vinegar.

Important! Since in Russia there is no ban on the use of synthetic, that is, table vinegar for food purposes. Therefore, 99% of the products in which there is vinegar contains diluted synthetic acetic acid. In countries such as France, Bulgaria and the United States and many others, the use of table vinegar for food is prohibited.

We dwell in more detail on the varieties of natural vinegar.

Food vinegar

This product is the result of the fermentation of alcohol-containing liquids. The oxidation in these fluids is due to enzymes produced by the acetic bacterium (Acetobacter aceti).

In addition to acetic acid, the following acids are contained in the final product:

• Lemon.
• Apple.
• Dairy.
• Ascorbic.

As well as pectin, aldehydes, esters and other organic compounds that give food vinegar a mild flavor and pleasant aroma.

Important! The strength of food vinegar is 4-6%, unlike the canteen, which has a strength of 6-9%. In food vinegar, a natural precipitate is possible, which is absent in synthetics. The cost of the product, due to its absolutely natural origin, is 1.5-2 times higher than the cost of table vinegar.

Wine vinegar

The product obtained by fermentation of wine is called wine vinegar. The content of acetic acid in it is 5-6%. In addition to vinegar, the product contains various organic acids, esters, aldehydes and fermentation products of the wine itself.

Types of wine vinegar:

1. For the preparation of classic wine vinegar use red Bordeaux wines, such as - Cabernet, Merlot and others. To get red vinegar, the wine is aged in oak barrels for a long time, so the product has a unique taste and aroma. Use vinegar to soften poultry meat, pork in the preparation of stew.
2. The so-called Spanish vinegar is prepared on the basis of Andalusian Sherry. The product also ripens in oak barrels - at least 12 years. Spanish vinegar has an amber color and woody aroma.
3. Refined and delicate aroma, as well as mild taste, vinegar made from white varieties is famous. Such white vinegar turns out to be much nicer, tastes better than red. It has a pronounced aroma of wine and spicy sourness. You can add white vinegar to any dishes, but it is especially good for dressing salads when cooking meat. Use seasoning and for preserving fruit.

Important! Of course, you can make wine vinegar at home, but it will be a faint resemblance to a real product. Heat dry wine over a fire (preventing it from boiling) until it boils three times. Add a little sugar to the prepared thickened liquid. Depending on the type of wine taken, this way you will get red or white vinegar.

Fruit vinegar

This type of product is made from sour fruit juices, as well as from other types of vinegar, adding fruit extracts to them. Seasoning is used mainly for:

• making drinks;
• dressing salads, vinaigrettes;
• acidification of cabbage soup, borsch;
• creating various seasonings, mayonnaise.

Important! The product is also used in the preservation of fruits and vegetables.

Fruit vinegar

The product is obtained from fruit wine by fermentation. Fruit and berry vinegar contains up to 1% alcohol and a little over 4% acetic acid. The difference between this type of seasoning in a unique aroma. This type of apple cider vinegar is so popular. They make it from cider and has such a product with a pleasant rich golden hue and a slightly sweet taste.Use seasoning in soups, stewed vegetables, vegetable stews, salads. This seasoning gives the products a slight acidity and fresh aroma.

Important! Naturally, pure apple cider vinegar, unfortunately, is hard to find on store shelves. Basically, our manufacturers in the term “apple” mean “there are apples”, and foreign inexpensive analogues are no different from domestic production. If you want to buy it is natural apple cider vinegar, then carefully choose.

Malt Vinegar

A product is made on the basis of beer wort by fermentation, like all types of natural vinegar. Seasoning has a light brown or straw yellow color. The malt product has a soft, pleasant taste and natural aroma.

The content of acetic acid in the product is at least 5-6%. In the UK, this is the most popular species. It is used as a supplement for cooking a traditional dish - fish with chips. If you find canned products with brown marinade on sale, then know that malt vinegar was used in the preparation.

Important! In our markets, unfortunately, there is mainly an artificial product that is much cheaper than a natural malt variant. It is made from acetic acid, water, as well as a caramel solution to give color.

White vinegar

Do not confuse natural white vinegar with diluted acetic acid in water, which many often present as white vinegar. Natural white vinegar is the same malt product, only peeled. It is used for the preparation of marinades using spices. Mainly used for canning fruits.

Rice vinegar

This product is most often used to create exquisite culinary recipes of Asian cuisine, as well as China, Japan and Korea. Such a liquid is obtained from rice grains, due to which it has a refined aroma and a sweet taste.

Color can be either light or dark - depending on the variety of rice. The product is often infused with seasonings or sweetened. This is one of the least strong species. In Asian countries, it is used for salads, tomato sauces, pickling meat.

Important! In Asian countries, it is equally customary to dilute vinegar with water and take it as a soft drink.

Reed vinegar

This type is widespread in Indonesia and the Philippines. The basis of its preparation is sugarcane. It has a very delicate taste and a sweet finish.

Balsamic or Balsamic Vinegar

This product occupies a special place among gourmets, and professional chefs consider it the best vinegar for cooking various dishes, although in ancient times it was used only for medical purposes.

To obtain a balsamic product, it is necessary to compress the ripened grapes until wort is obtained, then filter the wort and store in vats at very low temperatures. This is necessary in order to prevent fermentation. One part of the wort is condensed to a third of the volume, and wine is prepared from the second part, which is then fermented to vinegar. Cooked both parts of the product are poured into barrels of larch, where the fermentation process continues. Only after a certain time, already prepared vinegar, is poured into oak barrels of a certain shape with special openings for air. In such containers, the raw materials can withstand a long time until a taste and smell inherent only to balsamic vinegar is formed.

The finished product is a dark thick liquid with a harmonious aroma and a unique sweet-sour taste. The content of acetic acid in it is 6%. The product is bottled exclusively in glass bottles of a special shape.

Important! The production of such vinegar is similar to the creation of famous brands of wine. Among the most popular manufacturers are ancient companies whose activities span more than one hundred years. Just like wine, the balsamic type of vinegar can be produced from dark and white grape varieties.

More recently, this product was used in cooking only aristocrats and the rich could. They were seasoned with dishes only in especially solemn occasions, using tiny portions (drops) before serving, so that the aroma would not disappear. In ancient times, balsamic vinegar was presented as a gift - just like expensive perfumes.

Important! Unfortunately, this product is most often faked, even on an official basis. Defining a fake is possible only at a price. The cost of the product is very high: from $ 10 per 50 ml, so carefully study the composition of the purchased product. Remember that fakes usually contain 6% acetic acid and 30% grape juice.

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Storage rules

It’s not enough just to know what white vinegar is. In order for white vinegar or any other kind of vinegar to retain its taste and properties as long as possible, store it correctly:

1. Ideally for this purpose, a cabinet remote from various sources of heat, including a gas stove, a battery, etc.
2. Do not store seasoning in the refrigerator.
3. Close the vial with this liquid as tightly as possible.
4. The container for storing the product should be made of glass, since the plastic container may deform over time, and the metal container may oxidize, which will negatively affect the aroma and taste of the seasoning.

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What is white vinegar?

White vinegar is one of the most common, so we will dwell on it a little more. Distinguish white wine and alcohol vinegar:

1. The first product is made on the basis of white grape wine and is used for cooking meat, fish dishes, as well as an ingredient for marinade or salad dressing.
2. White alcohol vinegar is made from ethyl alcohol. It has high acidity and is widely used for cooking homemade preserves, canning, as well as in the home as a universal cleanser.

Consider the scope of the products, each individually.

White wine vinegar

The use of white wine vinegar in small quantities significantly improves the aromatic, taste and consumer characteristics of an already prepared culinary dish and can bring tangible benefits to the human body. All this is due to the vitamin-mineral composition of the product, as the white wine bite contains a large amount of organic acids of natural origin, as well as vitamins and minerals.

Wine white vinegar, due to its properties, is used in traditional medicine in the treatment of the following diseases:

• Salt deposits.
• Gout.
• Chronic fatigue.
• Heat.

Important! The calorie content of white wine vinegar is 14 kilocalories, and the energy value in the ratio of proteins, fats, carbohydrates is 0%, 0%, 169%.

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Wine Vinegar Recipes

Wine white vinegar is an ideal ingredient for many culinary masterpieces. We offer you some interesting recipes, preparing dishes for which you can easily verify the validity of this statement.

Chinese style pork with orange

To prepare 6 servings you will need:

1. Pork, 1 kg.
2. Orange, 3 pcs.
3. Soy sauce, 100 ml.
4. Carrot, 1 pc.
5. Olive oil, 100 ml.
6. Cane sugar, 2 tsp.
7. Natural honey, 2 tbsp. l
8. Ground black pepper, 1 g.
9. Corn starch, 5 tbsp. l
10. Cayenne pepper, 0.5 g.
11. Wine vinegar, 100 ml.

Cooking method:

1. Cut the pork meat for chops, but do not beat anything.
2. Cut each piece across, as is usually done for beef stroganoff.
3. Remove the zest from one orange.
4. Squeeze the juice from the peeled fruit. You will need about 1 cup of freshly squeezed juice. If there is not enough juice, then use another orange.
5. Peel the second orange from the skin and membranes, and release the pulp with a knife.
6. 5 tbsp. l mix soy sauce with 5 tbsp. l wine vinegar and ½ cup freshly squeezed orange juice.
7. In the prepared solution, add 2.5 tbsp. l starch (preferably corn).
8. Mix everything thoroughly, you should get a red-brown liquid.
9. In the cooked marinade, place the meat for 30 minutes at room temperature.
10. Peel the carrots and cut into small cubes - just like you cook french fries.
11. Prepare the following sauce: mix 5 tbsp. l soy sauce, 2.5 tbsp. l starch, 0.5 tbsp. orange juice, 5 tbsp. l wine vinegar.
12. Add honey and 2 tbsp to the marinade. l Sahara.
13. To add spice, add dried cayenne pepper, just a little bit. You can use regular red or black pepper, adding to taste.
14. Pour vegetable oil (3-4 tbsp. L.) Into a skillet with thick walls and heat it.
15. Put the meat in a single layer in a pan.
16. Fry meat in batches in one layer.
17. Put the meat out of the pan.
18. Pour some more oil into a clean skillet and fry the carrots for about 5 minutes.
19. Add the orange fillet and zest to the carrots, mix everything and warm for 2 minutes.
20. Add meat to the skillet with ingredients and pour the prepared sauce. Stew meat for 3-5 minutes.
21. Turn off the dish and put it on a plate.

Important! Cooking time, excluding marinating meat, is only 10-15 minutes.

Grape salad

To prepare one serving, you will need:

• Salad Leaves - 30 g.
• Grapes - 10 g.
• Onions - 1 pc.
• Russian cheese - 10 g.
• Vegetable oil - 1 tsp.
• Mustard - 2 g.
• Wine vinegar - 2 ml.
• Salt - 3 g.
• Black pepper, ground - 1 g.

Cooking method:

1. Wash the lettuce leaves and shake water off them.
2. Tear the leaves with your hands into large pieces.
3. Remove grape berries from a branch, wash and dry. <

Important! Choose seedless grapes, and if there is none, then cut the berries in half and remove the seeds from them.

4. Peel the onion and cut into half rings.

Important! It is better to use salad dressing, but if you took a white onion, then pre-pour it with boiling water.

5. Grate cheese on a coarse grater.
6. Combine lettuce, grapes, onions and cheese, and put in a salad bowl.
7. Mix mustard, vinegar, vegetable oil, salt and pepper and beat.
8. Pour the cooked salad dressing and refrigerate for 20 minutes.

Important! Vinegar can be replaced with lemon juice.

Salad ready. Bon Appetit!

Important! One teaspoon contains 5 grams of the product, in 1 tbsp. l - 15 g.

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The use of white alcohol vinegar in everyday life

White vinegar can be used to clean any dirt almost everywhere, with the exception of marble and stone surfaces. Here are a few recommendations and tips for using it:

• To remove stubborn stains from the carpet, mix vinegar and water in equal proportions. Pour the solution into the spray gun and treat the contamination. After 2 minutes, remove the stubborn dirt from the carpet. If necessary, wipe the stain with clean water.
• To clean the shower of lime, mix 100 ml of vinegar with 1 liter of water. Place the shower head in the resulting solution for 15 minutes and all impurities will disappear without a trace.
• To get rid of clogging, pour 200 g of soda into the hole in the sanitary pipe and pour 200 ml of table vinegar there (preheat). After 5 minutes, rinse with hot water.

Important! To disinfect the toilet, pour 400 ml above the prepared solution into it and leave it overnight. Rinse off thoroughly in the morning.

• To get rid of rust, soak a rusted bolt or lock with vinegar.
• In order to clean the chrome parts, mix 2 tbsp. l salt with 1 tbsp. l vinegar, and then cleaned with the cooked product and give a shine to the metal surface.
• Remove limescale from the kettle with 100 ml of vinegar mixed with water. Leave the solution overnight in the kettle, and pour the liquid in the morning, boil the water once, and rinse the kettle well with water.
• To get rid of the plaque left by tea and coffee on the cups, mix salt and vinegar in equal proportions. Using the prepared product, clean the dishes.
• To clean the stain from linoleum, apply vinegar to the dirt, and after 10 minutes, wipe the stain with baking soda.
• Traces of price tags and labels are easily removed with a cloth dampened in this product.
• You can remove unpleasant odors in any room, especially in the kitchen, with the help of an indispensable seasoning. Add a little vinegar to the water and boil on the stove.
• To prepare a universal cleaner, for all occasions: mix 50 g of baking soda, 1 tsp. vinegar and 1 tsp. dishwashing detergents.

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We hope that the information received will allow you to use various types of vinegar for your own purposes, and use them not only as seasonings for the preparation of sauces, salads and preserves, but also for any household needs.