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Thanks. Yes I like balsamic and have never bought red wine vinegar, but I will...
Another question by the way: When the recipes call for 1-tsp of "lemon juice", what are they referring to? I don't think it's the lemon juice we drink in those 16oz bottles? Are they the concentrated ones in small yellow lemon-like bottles sold in supermarket? Or is one supposed to squeeze a fresh lemon?
Thanks. Yes I like balsamic and have never bought red wine vinegar, but I will...
Another question by the way: When the recipes call for 1-tsp of "lemon juice", what are they referring to? I don't think it's the lemon juice we drink in those 16oz bottles? Are they the concentrated ones in small yellow lemon-like bottles sold in supermarket? Or is one supposed to squeeze a fresh lemon?
Most recipe writers would definitely prefer your squeezing a fresh lemon. If that's not possible (I find fresh lemons to be excessively expensive some times of year) I use Minute Maid Premium Lemon Juice. It's sold in the freezer case of most supermarkets, right next to the cans of frozen orange juice. Only it is sold in a cardboard box and NOT a can. It's not lemonade, it's actual lemon juice. There's a plastic bottle inside that box. You thaw it out and then use in any way you'd use fresh lemon juice. I keep a bottle in my fridge all the time. I can't tell any difference in taste from fresh, even in hot or iced tea. In most parts of the country it's definitely cheaper to use than real lemons and quicker, too. The only downside is, there's no lemon peel to grate.
Mom's sauerbraten recipe is just brisket, red wine vinegar, onion, and I think bay leaves. Let the baby marinate for a day or two, slow cook the 3rd day, slice when cold and reheat for company the 4th day. Great company meal and not much work if you have one container that you can marinate, refrigerate, and roast in.
Recently my father-in-law added sherry vinegar to some buttered fresh green beans I'd made, and that was surprisingly tasty.
My Grandmother swears that a tablespoon of vinegar in her pot roast makes it tender.
Personally I dont believe that, but it always tasted good and I still do it.
The acidity of the vinegar breaks down the tough fibers in the meat.
Its an old trick, but it works.
How to master the use of vinegar in cooking, in which you only use a tiny bit of vinegar, and the dish will not taste sour. Many times when I see the ingredients of what I ate included vinegar, I was surprised, because I could hardly taste it.
In what kind of dishes do you add just a drop or two of vinegar, like zest? Is a rule? Talking about vegetable dishes.
i put apple cider vinegar in:
- sauce for baked dark-meat chicken
- sauce for pulled pork shoulder
- cooked turnip greens, collard greens, or spinach.
- salad dressing
Another good use for vinegar is in poaching eggs if you don't have a poacher. Bring about an inch of water to boil in a frying pan, lower to simmer, add a drop of vinegar and break the eggs into the water. The vinegar "binds" the eggs and keeps them from spreading.
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