Flavored vinegars are making a comeback. Why? Because they zip up salads, sauces, marinades, soups and stews and add pizazz to your favorite dishes without adding fat.
Look for your favorite flavored vinegar in your supermarket, or be a money-wise gourmet and make your own. Package your homemade vinegar attractively and you've got a handy gift-giving idea.- THREE BASIC VINEGARS: Distilled, cider and wine vinegar are the three most common vinegars.
- Distilled or white vinegar is a colorless vinegar made from grains. The distilling process removes any flavor and leaves only an acidic taste.
- Cider vinegar, made from apples, is a golden-brown vinegar with a slightly fruity flavor.
- For wine vinegars, the color and flavor of the vinegar depend on the type of wine used. White wine produces a lighter-tasting vinegar than does red wine.
- FLAVORING VINEGARS - To make flavored vinegars, start with a base of cider, distilled or wine vinegar. Your choice of a base depends on how you plan to flavor your vinegar. Wine vinegars are a good match for herbs and spices. Cider vinegar can also complement spices. Fruits and edible flowers go well with distilled vinegar.
Flavored vinegars can be prepared in two ways: For the quickest method, heat the vinegar in a stainless steel or enamel pan until hot but not boiling. (Do not use aluminum as it could react with the vinegar.) Pour the hot vinegar over the herb, seed, fruit or spice and cover with cheesecloth. Let it stand in a warm, dark place for one to two weeks to mellow the flavor. Then filter the vinegar through several layers of cheesecloth and pour it into bottles.
For the second method, pour the vinegar directly over the flavoring ingredients and let the mixture stand for a month before filtering.
When sampling vinegar, trust your taste buds. If the flavor of the herb or fruit is too strong, add some plain vinegar. If the flavor is too weak, add more seasoning. Once you've tried a variety of vinegars, try combining flavors. Mix two or three ingredients, such as raspberry and mint, lemon and garlic, or peaches and cloves.