Wednesday, February 13, 2013

What Is Apple Cider Vinegar?

What Is Apple Cider Vinegar? 
Vinegar is an acidic liquid produced through fermentation...
Vinegar is a product of fermentation. This is a process in which sugars in a food are broken down by bacteria and yeast. In the first stage of fermentation, the sugars are turned into alcohol. Then, if the alcohol ferments further, you get vinegar. The word comes from the French, meaning "sour wine." While vinegar can be made from all sorts of things like many fruits, vegetables, and grains. So apple cider vinegar comes from pulverized apples.
1 Apple cider vinegar also known as cider vinegar or ACV, is a type of vinegar made from cider or apple and has a pale to medium amber color.
The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. However, vinegars also have other acids, vitamins, mineral salts, and amino acids.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things
Always remember that the main ingredient of apple cider vinegar is acetic acid. As the name suggests, it's quite harsh.
Apple cider vinegar should always be diluted with water or juice.
2 Balsamic vinegar is the another type of vinegar which is most expensive because it is aged for 

a longer period of time.
3 Red and white wine vinegars are more 'everyday' vinegars.
They are good for salad dressings and marinades.
4 Rice vinegar is the mildest of all, with much less acidity than other vinegars. It's often used in Asian or Chinese cooking.
5 Plain distilled vinegar is made from grain alcohol and has a very sharp, unpleasant taste.

Use it in very small quantities.
Lemon and lime juices can be substituted for red wine, white wine, apple cider, and rice wine vinegars.
Donot use them in place of balsamic vinegar, because you won't get the same depth of flavor.
Vinegar has been used in cooking for thousands of years.
Vinegar gives a desirable balancing of flavors when used in cooking. Its ' tartness ' helps brighten the flavors.
In addition to its flavor qualities, vinegar is used in a number of chemical reactions that take place during cooking and baking.
Vinegar is often used to activate the leavening power of baking soda. When baking soda is combined with an acid, it produces gas, which, when trapped within dough or batter, creates a light, fluffy texture.
Vinegar is often added to marinades not only for its flavor, but also because the acid helps tenderize the meat by breaking down its fibers.

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