Different types of vinegar
Several different types of vinegar are currently used to prepare and store sauces and ready meals. Each type of vinegar has its own unique characteristics. Knowing its applications, can create a real masterpiece. We will summarize the different types of vinegar that exist today and the reason for their extraordinary expansion in the culinary world.
Vinegar is produced from alcoholic fermentation caused by the vinegar bacteria. Human beings have used vinegar since ancient times. It started to be used as a medicinal remedy because of its disinfectant properties.
Origins of vinegar, a very ancient story
In Europe, the consumption of vinegar in our kitchen can range from around 200ml / year / person in Russia to almost 4 liters in Germany. The types of vinegar that we find on the market are alcohol, apple, rice, balsamic, wine and malt. Balsamic vinegar San Carlos Transparent, from Cáceres, unique in the world
It is the most popular vinegar in Asia. Originally from China, then moved to Japan. It is a vinegar with a mild and pleasant aroma, and slightly sweet. In the trade, we find different types of rice vinegar, clear, dark or red. Black is generally used as a direct condiment in dishes, while clear and red are generally used to prepare sweet and sour recipes.
It is interesting to note that between China and Japan, rice vinegar has some differences. The Japanese are much sweeter, and they drink it even directly diluted in water. In Japan, rice vinegar is used in almost all dishes, sushi, meats, soups or vegetables.
He is clearly the king of the different types of vinegar. It is prepared from sweet grape varieties and left to stand for years in oak barrels. Each year, in its natural manufacturing process, its volume decreases by 10%, therefore, at the end of the process, there is not much left … wherever the price is high.
Balsamic vinegar is widely used in Spanish, French and Italian cuisines. Its delicate and pleasant flavor enhances the dishes. It is used in desserts, salads, soups, meat products and fish. On the market we will find different qualities of balsamic vinegars. However, we must move away from those to which sugar and / or caramel have been artificially added.
This vinegar is extracted from the fermentation of the wine. In trade, we find two types of wine vinegar, white and red. White comes from white wines and red from red wines. It is widely used as a condiment in soups, salads or marinades, or even in fried foods.
It is not so easy to find in our supermarkets. We recommend the Heinz brand. This type of vinegar is mainly found in the UK. The British are very fond of adding malt vinegar to their dishes, meats, fish or canned food. It has a sweet and fruity aroma and a mild flavor. Its color is brown.
Unlike wine vinegar, apple cider vinegar has an even sweeter taste. It is obtained from the fermentation of cider, for 1 year. These types of vinegar are common in the United States and France, and due to their high mineral content they are part of many diets and recipes. Widely used in the preparation of poultry, fish and sweet and sour sauces.
This vinegar is considered an ancient home remedy for the prevention and treatment of various ailments. Indeed, it not only controls the blood sugar level, but its daily consumption also strengthens the immune system. In addition, thanks to its antibacterial effect, it can also prevent and treat cystitis.
Apple cider vinegar contains minerals, trace elements, vitamins and antioxidant flavonoids. In the kitchen, it is versatile, both for dressing a salad or a sauce, and for marinating meat or fish.
Sauces and Dressings with vinegar
There are many different types of vinegar, and their flavors and aromas allow many culinary applications. Also, let’s not forget that by mixing them properly with extra virgin olive oil, we will get delicious mayonnaise and aioli, so typical in Spain.
It is important to follow the recipes, and not to underestimate the difficulty of preparing these sauces, so that both the olive oil and the vinegar are perfectly balanced, especially in the case of aioli, where they compete with garlic.
Olive oil vinaigrette
You should know that even the ancient Romans drank water with vinegar not only to refresh themselves, but to cleanse the body. And the goddess Athena, according to Greek legend, planted an olive tree, the fruit of which should be food, a source of light, medicines and beauty products for human beings.
AExtra virgin olive oil (EVOO) is the ideal partner for vinegar in a vinaigrette. Olive oil is made up of almost 80% monounsaturated fatty acids, rich in sterols and phenolic compounds. In addition, it does not contain cholesterol.
We must also note the antioxidant activity of vitamin E. For all this, olive oil protects us against cardiovascular disease, reducing the “bad” LDL cholesterol. In this way, it allows the control of blood pressure and lipid metabolism.
Balsamic vinegar dressing
The most popular vinegar is dark balsamic vinegar, with its incomparable aroma of spices, herbs and honey. This vinegar is creamy and tastes a little sweeter and sweeter than other vinegars. The real Aceto Balsamico comes from Italy, from the province of Modena. But we must emphasize that there is a difference between Aceto Balsamico di Modena and Aceto Balsamico Tradizionale.
Our balsamic vinegars come only from Pedro Ximenez grapes, which can only be found in Spain. From them, we elaborate the “dark” and the “transparent”, with different degrees of acidity, respectively 8º and 6º. Both are “Gran Reserva”, aged for 5 years in American oak barrels, without additives or dyes. Transparent balsamic vinegar is unique in the world.