By Bhavana Verma
December 29, 2024
Vinegar is made by the fermentation of ethanol by acetic acid bacteria. Through the process, acetic acid is obtained, giving vinegar its characteristic tangy and sharp flavour with a smell. Its acidic nature allows it to penetrate through the skins of meat, infuse flavour and add to the savouryness. Learn the different uses of vinegar in cooking.
Acidic nature of vinegar allows flavours to pierce through meat and vegetables and make them evenly flavourful.
Vinegar is an excellent preservation ingredient which keeps pickled vegetables from spoilage.
Acidity of vinegar penetrates through the hard skins and tissues of meat, making it tender and juicy.
Vinegar is used in many Asian and Western dishes to enhance the savouriness of dishes like noodles, curries and more.
Vinegar is a perfect savoury supplement for salad dressings which also enhances its digestibility.
Vinegar can help lift the burned and browned bits of food that are left after cooking.
Apple cider vinegar has many health benefits and promotes digestion, and blood sugar regulation.