But which vinegar should you use? Many cooks prefer old-fashioned white vinegar for pickling. It allows the flavors of your spices and main pickling ingredient to take center stage.
Vinegars add flavor when creating a vinaigrette, so choose something with a little more flavor than the neutral white vinegar. At the very least, use a white wine vinegar. But the flavors and types of specialty vinegars, like balsamic, sherry or raspberry, are as varied and diverse as can be. Cider vinegar is made from apples and is a good choice for fruity vinaigrettes. Balsamic vinegar, sweet, dark and aged in specially treated wooden casks, is one of the most sublime vinegars you can find. Another interesting choice, especially for Asian-flavored vinaigrettes, is rice vinegar, which is made from fermented rice.
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