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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.
Vinegar, usually wine vinegar, is not uncommon in French recipes. Julia Child's recipe for cucumber soup is an interesting example because it may be served hot or cold. She suggests more salt when cold because the saltiness is not perceived well in the cold soup. I've noticed the same with vinegar and since I prefer the soup cold I add an extra 50% or a bit more. The recipe is copyrighted. It appears in Mastering the Art of French Cooking, Volume II.
In a sense, vinegar, wine, and lemon juice have similar effects. Experimentation is the key but be ready to toss some mistakes. However, I once added a tsp of cider vinegar to the stuffing for six deviled eggs and it was most successful. Wine wouldn't work because there's no heat to evaporate the alcohol. Try a touch of wine vinegar or even white vinegar with chilled green beans.
I doubt that a drop or two would make much difference.
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.
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.
I made split pea soup last night using the bone from my holiday ham. It was good until I added cooking sherry right before serving. Then it was GREAT!
A couple of tablespoons of cooking sherry added to any bean soup or other bean dish really enhances the flavor for some reason. When I make split pea soup I pretty much use the original Moosewood Cookbook recipe (my book was purchased in the late 1970s), except for the major change that it is vegetarian and I add a ham bone.
Moosewood's Mollie Katzen says to add three tablespoons of vinegar at the end, then top the bowls with diced tomatoes before serving. I think using cooking sherry instead of a garden variety vinegar adds a better depth of flavor. Balsamic vinegar might do the same thing, but I stick to the sherry since I know it works and it's not expensive. And no matter which one you add, do it slowly and by taste. Sometimes even two tablespoons is overkill, depending on how much soup you have.
And BTW, the split pea soup recipe that is online under the blog "Moosewood Cooks" is NOT the same one that is in their original cookbook. Not even close. The following recipe link is pretty much it, except the book doesn't specify balsamic vinegar and adds 1/4 cup of red wine during the cooking process. Vegetarian Split Pea Soup Recipe - Food.com - 233926
You can definitely change the amounts of carrots, celery, and potato per what you have without hurting the recipe. Just stick with the three cups of split peas. And if you get done and the soup is way too thick (it should be thick, just not brick-like), just add a can of vegetable broth.
I made a garlic lentil soup recently that called for a tbls of red-wine vinegar. It was delicious. I use vinegar is several sauces and marinades. But my strangest use of vinegar in cooking is puting 1 tsp in the ice water I use to make pie crust. I think it makes my crust more tender and flaky.
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