Post by ninedeer on Sept 6, 2012 2:50:10 GMT -5
Balsamic; once produced as an art form by family for private use;true aceto balsamico is made only in the Emilia-Romagna region of Italy near Madena.It has been fermented and sometimes aged for hundreds of years.Today's Balsamic vinegar,controlled by the Italian government,is aged at least 12 years.It is fruity and thick,rich and dark brown,and ideal for meat,marinades,and salad.
Champagne;Technically speaking,this vinegar is made only in the Champagne district of France.Delicate in flavor and expensive in price.best used in seafood sauce or with herbs.
Cider;Made from apples and aged from pure apple cider,it is best used with strong,pungent herbs or spices.Great for pickling,it can also be used in salad dressing and marinades.
Malts;The intense flavor of malt vinegar,which is fermented from beer(grains),stand up best in pickles and relish.Malt vinegar is sprinkled over fried potatoes and fried fish in the United Kingdom to create the classic fish and chips.
White Rice;Very distinct in taste and fairly sweet,this Japanese vinegar complements rice and makes a excellent sauce base,combining well with seafood and vegetables.Chinese white rice vinegar,which is a mild sweet vinegar,enhances sweet-and-sour dishes.
Sherry;Slightly sweet and nutty,sherry vinegar comes from Spain.It can be used lavishly in cooking with strong herbs and spices.It stands up well in cream-and tomato-based sauces and has a more intense flavor than rice vinegar.
White wine;Pair this delicately flavored vinegar with other subtle flavors,such as mild herbs and seafood.
Red wine; Stringer in character,this vinegar stands up well in dark meats,heavier vegetable salads, and dark marinades that may contain soy sauce or Worcestershire sauce.
thought this might be of some interest
Champagne;Technically speaking,this vinegar is made only in the Champagne district of France.Delicate in flavor and expensive in price.best used in seafood sauce or with herbs.
Cider;Made from apples and aged from pure apple cider,it is best used with strong,pungent herbs or spices.Great for pickling,it can also be used in salad dressing and marinades.
Malts;The intense flavor of malt vinegar,which is fermented from beer(grains),stand up best in pickles and relish.Malt vinegar is sprinkled over fried potatoes and fried fish in the United Kingdom to create the classic fish and chips.
White Rice;Very distinct in taste and fairly sweet,this Japanese vinegar complements rice and makes a excellent sauce base,combining well with seafood and vegetables.Chinese white rice vinegar,which is a mild sweet vinegar,enhances sweet-and-sour dishes.
Sherry;Slightly sweet and nutty,sherry vinegar comes from Spain.It can be used lavishly in cooking with strong herbs and spices.It stands up well in cream-and tomato-based sauces and has a more intense flavor than rice vinegar.
White wine;Pair this delicately flavored vinegar with other subtle flavors,such as mild herbs and seafood.
Red wine; Stringer in character,this vinegar stands up well in dark meats,heavier vegetable salads, and dark marinades that may contain soy sauce or Worcestershire sauce.
thought this might be of some interest