Condiments and seasonings
Vinegar is acetic acid is obtained by fermentation of various liquids,
containing alcohol. Vinegar contains not less than 3% acetic acid, and has dramatically
Depending on the feedstock is alcohol vinegar, wine, fruit and berry
and made from 70-80% vinegar. In addition, industry
available aromatic vinegars, infused with different herbs -
celery, basil, savory, mint, tarragon vinegar, etc. should be transparent.
Produce vinegar in a glass container of different sizes.
In cooking, it is recommended to apply mainly wine, fruit and
aromatic vinegar of various kinds. Sometimes in public enterprises
power is used in cooking vinegar essence. To get
1 liter of 3% vinegar 80% vinegar, dilute it with boiled
water in the following proportions: 38 grams to 962 grams essences add boiling water.
In the presence of 70% vinegar for the preparation of 1 l W% vinegar to
weigh 43 g of essential oils and add 975 g of boiled water.
When cooking is most often used with a 3% vinegar. In some cases,
such as vacation dumplings with vinegar, you need a 1.5% ny vinegar. To get
1.5% vinegar should be available in the production of 3% vinegar diluted
boiled water in equal amounts. Vinegar is used in the manufacture of pickles,
salad dressing, salad with a garnish of herring and other sauces, as well as for
podzhisleniya borscht and the preparation of mustard.
Vinegar is also used in cooking for marinating the meat of domestic and wild
animals (acidic collagen accelerates the transition to gluten, and thus
contributes to the softening of meat), and primary processing of mushrooms, as well as
for pre-cooked brains (for consistency and compaction
preserve color). The vinegar gives the dish a sour taste.
Norms bookmark vinegar will vary depending on the degree of severity,
want to give the dish or sauce.