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Apple cider vinegar is a by-product of fermented apple (hard) cider, once one of the most popular and widely available alcoholic drinks in the US. Vinegar was used for preserving foods and was common in most households, where its sweet/tart flavor found a variety of other uses in sauces and dressings. Cooks Illustrated noticed that most people tend to reach for the store brand of cider vinegar - which does not get the same amount of shelf space as trendier balsamic vinegar does - and conducted a taste test in this month's issue to see if the brand made a difference.
The vinegars were tasted plain, in barbecue sauce, in pan sauce and in a vinaigrette. Tasters tended to prefer the vinegars with a sweeter, almost honeyed taste. The top two brands were Maille Apple Cider Vinegar and Spectrum Naturals Organic Apple Cider Vinegar (unfiltered), but even very common and inexpensive brands like White House and Heinz were found to be acceptable. So while there is a difference between brands, it probably won't make or break your dish.
And as a general tip, apple ciders with little apple bits still floating in them (unfiltered vinegars) tend to be a bit sweeter, with a bit more of an apple flavor than ones that are completely clear.
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8-28-2006 @11:49AM jmforester said... The cloudy unfiltered vinegars don't have "little apple bits" in them. That is the "Mother" or bacterial culture that turns the alcohol in cider into vinegar. Unfiltered and unpasteurized vinegars are alive. You can take live vinegar such as Bragg's and add to wine or beer, cover with a thin cloth to keep bugs out and let in air, and a few weeks later you will have homemade vinegar. These homemade vinegars are ten times better than store bought.
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8-28-2006 @12:50PM ben said... wow, i too love Bragg's, and all other, live vinegars (i.e. those with the mother still intact), but i didn't know about the "turning beer or wine" innto vinegar-thing. interesting. is it really this simple? has this poster actually tried this?
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