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Started By
Message
Uses for Vinegar
Posted on 12/27/24 at 9:50 am
Posted on 12/27/24 at 9:50 am
I received a bottle of white wine vinegar with herbes de province for Christmas. It is a very nice looking bottle, but what would one use this for? I can always just use it as a countertop decoration, but am really wondering what it tastes like and if there is any practical use.
11
Posted on 12/27/24 at 10:41 am to Spankum
Acid for any white, butter, or cream sauce.
Part of a dressing for salad or pasta salad.
Part of a dressing for salad or pasta salad.
Posted on 12/27/24 at 10:56 am to Spankum
cut a bunch of cherry tomatoes in half or quarters.
cut up some lettuce small and thin
dice up some onion (red or white)
put all of it in a bowl. add the vinegar, fresh squeezed lime with some sea salt and crack pepper to taste.
really good on sandwiches, tacos or even as a stand alone side salad with whatever protein you want to cook..
I prefer red wine vinegar and remember to just make a lot of it. it will get eaten.
cut up some lettuce small and thin
dice up some onion (red or white)
put all of it in a bowl. add the vinegar, fresh squeezed lime with some sea salt and crack pepper to taste.
really good on sandwiches, tacos or even as a stand alone side salad with whatever protein you want to cook..
I prefer red wine vinegar and remember to just make a lot of it. it will get eaten.
Posted on 12/27/24 at 11:22 am to Spankum
quote:if only there were a way to acquire this information
but am really wondering what it tastes like
Posted on 12/27/24 at 11:23 am to Spankum
I use vinegar and water with drops of essential oil to clean with. After it dries it doesn’t stink, and isn’t toxic. Maybe use as a salad topping?
Posted on 12/27/24 at 11:40 am to Spankum
Slice a cucumber and sprinkle with black pepper and douse it with the vinegar. One of life’s little pleasures.
Posted on 12/27/24 at 12:01 pm to Dixie2023
Use it for cutting boards, no cross contamination
Posted on 12/28/24 at 7:50 am to Spankum
Salad dressing is honestly probably the easiest OP. Tons of very good and easy vinegar based dressings.
Did you look up French recipes for vinegar with the herbs? I’d start therr
Did you look up French recipes for vinegar with the herbs? I’d start therr
Posted on 12/28/24 at 1:04 pm to baldona
Coleslaw and German potato salad
This post was edited on 12/28/24 at 1:05 pm
Posted on 12/28/24 at 1:14 pm to Spankum
Remove starch stains from stainless steel pans.
This post was edited on 12/28/24 at 1:15 pm
Posted on 12/28/24 at 4:35 pm to Spankum
Marinades or pickled crunchy veggies. The herbs will knock a roasted chicken out of the park.
Posted on 12/28/24 at 5:57 pm to Koolazzkat
quote:
Slice a cucumber and sprinkle with black pepper and douse it with the vinegar. One of life’s little pleasures.
Agree. Growing up, that was on the table for every meal in the summer.
I like to use lemon juice, diced jalapenos and a little salt too.
Posted on 12/29/24 at 3:59 pm to Spankum
I do this a couple times a week in the summer months for a refreshing treat.
Cut and apple in quarters, core it and slice in in 1/8" slices across the short side. Put this in a bowl and add vinegar, olive oil, salt and black pepper and mix well to coat all the apple slices.
Refrigerate for a few hours and have it as a cold treat after working out in the yard and needing something refreshing.
Cut and apple in quarters, core it and slice in in 1/8" slices across the short side. Put this in a bowl and add vinegar, olive oil, salt and black pepper and mix well to coat all the apple slices.
Refrigerate for a few hours and have it as a cold treat after working out in the yard and needing something refreshing.
Posted on 12/30/24 at 7:47 am to Spankum
bowl of gumbo needs vinegar. preferably peppered vinegar.
Posted on 12/30/24 at 12:14 pm to Spankum
quote:
I received a bottle of white wine vinegar with herbes de province for Christmas.
This just screams vinaigrette. Mix some of the above with a bit of Dijon mustard and fresh cracked pepper (can also add in some finely diced shallot), then whisk in a neutral or olive oil until you have a stable emulsion.
Toss with some fresh greens.
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