We may not think of it, but in order for us to really appreciate sweet and other tastes, we need contrasting tastes, like sour. At least that is according to Lawrence J. Diggs, "the vinegar man" and curator of the International Vinegar Museum (didn't know there was such a thing, now did you?). The Chicago Tribune's Food section yesterday has a long feature on vinegar, including way to infuse vinegars, types, and recipes. To make your own flavored vinegars (and save yourself the expense of the overpriced ones from the store), add any of the following to 1 quart of distilled white vinegar: - 1 ounce fresh basil, or about half of a supermarket "clamshell" package, 1/2 ounce crushed red pepper flakes, 7 sprigs dill, 8 cloves garlic, 2 ounces fresh tarragon, or 4 ounces shallots. All you have to do is let it steep in a sunny window.
The recipes that the article includes are: Jacques Pepin's Chicken in Vinegar, Caramelized Onions with Sherry Vinegar, and Lamb Sausage with Creamy Polenta and Raspberry Vinegar.
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Reader Comments (Page 1 of 1)
10-05-2006 @ 3:37PM
Rhea said...
A homeopath I know says that a certain type of person (according to homeopathy) will crave sour, vinegary flavors. Guess what? I'm one of them!
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10-05-2006 @ 11:34PM
Angela Pitt said...
It's all about balance, ya know? Yin and yang, like
sweet and salty.
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10-06-2006 @ 3:50PM
Nancy Leasman said...
Flavoring vinegars with herbs works very well. I'd advise using a good wine-vinegar rather than distilled. Fresh herbs are expensive and you don't want to waste them in inferior vinegar. My husband and I have the only licensed wine vinegary in Minnesota. We make lots of vinegar and lots of herbal vinegars so we know the process. Herbal vinegars are wonderful!
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10-06-2006 @ 4:59PM
MJ said...
Here in the south...To put on our greens and to make eastern BBQ. Love apple cider vinegar as well as the white.Keep a bottle of bannana peppers filled with vinegar to sprinkle on my fried cabbage! Good eatin!
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10-08-2006 @ 5:42PM
Marie France Lanson said...
From Languedoc Region in France : Thank you for your flavoured vinegar recipie: vey good !!! I am going to try before the end of the sunny season!!! And it will be good oportunity to make a test with my "Bed & Breakfast" guests
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