Vinegar: Difference between revisions
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'''Vinegar''' (from Old French ''vinaigre'' "sour wine") is a sour liquid |
'''Vinegar''' (from Old French ''vinaigre'' "sour wine") is a sour liquid |
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made from the [[oxidation]] of [[ethanol]] in [[wine]], [[cider]], [[beer]], or the like. |
made from the [[oxidation]] of [[ethanol]] in [[wine]], [[cider]], [[beer]], or the like. Vinegar is typically 3-5% by volume [[acetic acid]], though natural vinegars also contain [[tartaric acid]], [[citric acid]], and others. |
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Vinegar is typically 3-5% by volume [[acetic acid]], though natural vinegars also |
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contain [[tartaric acid]], [[citric acid]], and others. |
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Vinegar may be started by the addition of [[mother of vinegar]] to wine or cider. |
Vinegar may be started by the addition of [[mother of vinegar]] to wine or cider. |
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It is commonly used in [[food]] preparations, particularly in [[vinaigrette]]s, |
It is commonly used in [[food]] preparations, particularly in [[vinaigrette]]s, |
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and in the [[pickling]] process. |
and in the [[pickling]] process. It is also used as a [[condiment]]. For example, the British and Americans commonly use malt vinegar on [[fish and chips]]. |
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It is also used as a [[condiment]] (for example, the British commonly use vinegar |
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on fried potatoes; Americans often use it on fish). |
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Malt vinegar is made by [[malt]]ing [[barley]], causing the [[starch]] in the grain to turn to [[sugar]]. An [[ale]] is then [[brewing|brewed]] from the sugar and allowed to turn into vinegar, which is then aged. A cheaper alternative, called 'non-brewed condiment', is a solution of 4-8% acetic acid coloured with caramel. |
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Some forms of simple "white" vinegar may be nothing more than solutions of |
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acetic acid in water. |
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White vinegar can be made by distilling malt vinegar, or may be nothing more than a solution of acetic acid in water. |
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Italian balsamic vinegar, made around [[Modena]] in [[Italy]] from white Trebbiano [[grape]] juice, is used in salad dressings. It is aged in wooden barrels to give it a dark color and sweet flavour. |
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: ''need to mention [[malt]] vinegar.'' |
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Revision as of 20:30, 26 September 2002
Vinegar (from Old French vinaigre "sour wine") is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. Vinegar is typically 3-5% by volume acetic acid, though natural vinegars also contain tartaric acid, citric acid, and others.
Vinegar may be started by the addition of mother of vinegar to wine or cider.
It is commonly used in food preparations, particularly in vinaigrettes, and in the pickling process. It is also used as a condiment. For example, the British and Americans commonly use malt vinegar on fish and chips.
Malt vinegar is made by malting barley, causing the starch in the grain to turn to sugar. An ale is then brewed from the sugar and allowed to turn into vinegar, which is then aged. A cheaper alternative, called 'non-brewed condiment', is a solution of 4-8% acetic acid coloured with caramel.
White vinegar can be made by distilling malt vinegar, or may be nothing more than a solution of acetic acid in water.
Italian balsamic vinegar, made around Modena in Italy from white Trebbiano grape juice, is used in salad dressings. It is aged in wooden barrels to give it a dark color and sweet flavour.