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Vinegar always occupies permanent space in the pantry. To most of us, vinegar's uses are narrow and mostly limited to pickling or Chinese stir-fries and sauces. That being said, vinegar does a lot more work behind the kitchen scenes. Its bold flavour is quite sharp with tangy overtones; sometimes, it can brighten up flavours and introduce depth into dishes that may surprise the palate.
From Indian curries to Italian marinades, acidity is what balances flavours, tenderises proteins, and even brings a creaminess to sweetness. Among its several types, which include apple cider, white, and balsamic vinegar, the world of culinary creativity is unlocked from Chinese cooking and further extends.
Here are some easy yet effective ways to introduce vinegar into your daily cooking, adding zest, brightness, and something special that enhances ordinary dishes.
Tenderising Meats and Marinating
The best-kept secret of vinegar is how it tenderises meat by breaking down proteins, which makes it perfect for marinades. The acidity from vinegar not only tenderises the meat but also brings out flavour. Mix together equal parts vinegar - either apple cider or white vinegar and olive oil, along with salt, pepper and any herbs you might use. Let the meat set for about 30 minutes before cooking. It seriously works magic wonders on chicken, pork, and red meat, and mouth-watering results come out to eat.
Salad Dressings
Vinegar gives a salad dressing the tang needed to be vibrant. Mix it with olive oil, salt, pepper, and a little honey or mustard. This simple dressing instantly infuses greens like lettuce, spinach, or arugula with its sharpness, bringing together other flavours. Add some flavoured vinegars, such as raspberry or fig, for another layer of complexity that needs few ingredients.
Soups and Sauces
A dash of vinegar is a magic ingredient in soups and sauces. Acidity in vinegar can really lift flavours. Adding a teaspoon of vinegar at the end of cooking hearty soups like lentils or tomato rounds out the flavours and brightens the dish. It's also handy for rich sauces and gravies, where acidity adds a refreshing contrast. Balsamic vinegar emphasises the sweetness of the tomato in Italian-inspired tomato sauces, and white or red wine vinegar can provide additional complexity in cream-based sauces.
Using Vinegar for Pickled Vegetables
Vinegar is widely used for pickling when a sour side dish is required with meals. Prepare a mixture of vinegar, water, salt, and sugar, then soak the sliced vegetables like cucumbers, carrots, and onions in the mixture. Let the vegetables marinate for at least a few hours—overnight is even better. This quick-pickling technique is easy and adds crunch and zest to your meals. Pickled veggies are great on sandwiches, salads, or as a flavourful side for Indian dishes like parathas and curries.
Baking with Vinegar for Extra Fluffiness
Believe it or not, vinegar is a secret weapon in baking! It chemically reacts with baking soda and helps in releasing carbon dioxide that makes the baked items fluffy. It is beneficially used in egg-free bakes, such as cakes and cupcakes. Adding one teaspoon of vinegar to the cake mix produces a light, soft sponge cake. Apple cider or white vinegar is more suited for this purpose, which does not leave a bad aftertaste to the bake.
