What are the best vinegars to improve my cooking? | Food
I have several varieties of vinegar in my cabinet, but onesome of the dressings and fish and chips, they or they to stay practically intact. What other dishes can I dress up with this?
Jill, Church Stretton, Shropshire
To find the right vinegar for the job – and I guess we’re talking about wine, malt, cider, balsamic, maybe sherry – let’s consult with an authority. “I use vinegar in almost everything,” says Angela Clutton, author of The Vinegar Cupboard. A good place to start is roasted vegetables (beets, carrots, zucchini, tomatoes), as they are a friend to many. “Add a little sherry, cider, wine or malt vinegar at the beginning or at the end [of roasting] makes these vegetables taste the best on their own, ”she says, as the vinegar“ enhances the flavors and unites them ”.
Vinegar is also comfortable with roasted fruit. “This is the place for wine and apple cider vinegar, maybe sherry, but go light,” says Clutton. “The sweetness of pears, peaches or whatever you use is going to benefit from that hint of acidity.” If you have a bottle of fruit vinegar (raspberry, blackcurrant) handy, Andy Harris of the online vinegar store Vinegar Shed recommends sprinkling it over fruit salads, compotes, and ice cream. But don’t let it get old, he warns: “Fruit vinegar shouldn’t be stored in the cupboard half-used, as it will lose its potency and flavor.”
As for sherry vinegar, says Harris, it’s “a necessity in gazpachos, with grilled meats and bean dishes, as well as in all kinds of dressings.” He reserves good quality red wine vinegar to give depth to stews, stews and roasted meats – “I always splash a little on a roast chicken in the oven” – and white wine vinegar for the salad dressings. seafood or to deglaze the pan when cooking. fish. Alternatively, use them in butter-based sauces, chutneys, or for marinating vegetables.
You can also get a quick pickle (sliced cucumber, radish, zucchini) with apple cider vinegar. “It’s light in acidity and not too heavy in flavor,” says Clutton, who also uses it in marinades for fish fillets or pork chops. “Add some garlic that has been pounded, some grated fresh ginger, maybe a little spice, and let your chop or piece of fish sit in it and the flavors will develop.”
While malt vinegar is, of course, a great thing for fish and chips, it also brightens up ragus and casseroles. Cook your onions and, once tender, add a good slug of the substance: “It will be absorbed by the onions as they cook and will imbue everything else with that depth of flavor.” It wouldn’t hurt in a shepherd’s pie filling, either: Clutton adds a twist as his hash browns. “This will make the base paradise.”
Finally, the balsamic vinegar, where a little goes a long way. Make like Harris, who sprinkles it with pears, hard cheese and cold cuts, or use it as a finishing touch to a watercress, celery or pumpkin soup. “It’s nice in a potentially retro way, but it sets your palate up for soup,” Clutton says. Then there are the roasted sausages. “You already have your oil in there, so add a little balsamic vinegar and you have this wonderfully fragrant vinaigrette to serve on the side.” A real, um, banger.