Do you know the difference between vinegar and apple cider vinegar? What is this product for? In the article we will answer these questions as detailed as possible.
Several centuries ago, vinegar was called a liquid that is fundamentally different from the one that housewives use today to extinguish soda, pickle fish, meat, home canning and dressing salads. Today, 70% vinegar essence, which is stored in a place inaccessible to children, is popular.
Varieties
Many people wonder how vinegar differs from apple cider vinegar. People say that in cooking this product was discovered by chance, but then they began to use it often. Today, cooks can’t do without him. Most people claim that if there is no vinegar in the dishes, they become boring and bland, although this is not so - after all, each product has its own unique, amazing taste. Genuine otsets can actually complement this taste, making it special and vibrant.
We continue to find out how vinegar differs from apple cider vinegar. Today in stores there is a huge assortment of this food ingredient. The buyer can purchase both wine, and balsamic, and rice, and apple, and coconut, and malt, and cane, and sherry, and synthetic vinegar, which was obtained by the German chemist Hoffmann at the end of the 19th century. His invention can be stored for 1-2 years and is cheap. Today, this flavor enhancer is called the dining room, and no one has heard it go bad. It is it that is added to fish and meat dishes, vinaigrettes and salads, dough and homemade preparations, marinades and sauces.
Table acetate is sold in the form of 6-9% or 70-80% of the essence, which is diluted with water for use in cooking. The result is 3% or 4% "elegant" seasoning.
Natural product
So what is the difference between vinegar and apple cider vinegar? Unlike artificial, a natural flavor enhancer is always produced during the fermentation of liquids containing alcohol: it is honey, berry and fruit juices, wine, beer wort, cider and so on. Acetic acid is formed due to the activity of a special bacterium, therefore this process is completely natural.
Natural acetate is rich in useful substances: pectins, aldehydes, organic compounds, esters, organic acids (malic, citric, lactic, ascorbic). That is why food vinegar has a pleasant aroma and mild taste.
This product is several degrees weaker than artificial. Over time, a precipitate forms in it - with that vinegar, which we call canteen, this does not happen.
There is also alcohol acetate - it is also natural, but it has no aftertaste (unlike apple, wine and others). Therefore, it is usually added to mayonnaise, sauces, marinades. The taste of this food remains unchanged.
Differences
What is the difference between apple cider vinegar from ordinary, we learned. But how to distinguish between these two products? It is easy to do this: on the label of the artificial it says "Acetic acid", and on the natural - "Apple vinegar." Our industry makes the remaining types of this food ingredient sporadically - they are bought abroad. By the way, sometimes you can find synthetic apple flavor enhancer in stores: it is cheaper and easier for manufacturers to create it.
And what is the difference between apple cider vinegar and plain vinegar? The natural product is acidic but lacks a pungent chemical odor. But the poisonous stench of vinegar essence is known to everyone - such a liquid is often made not by the food industry, but by the chemical industry. Chemists also produce other types of acids: tartaric, citric, and malic using salt, sugar, and even coal. That is why an artificial product can also have aroma and taste, but, unfortunately, it does not bring any benefit. But its price is two times lower than that of the present.
The production of food vinegar by such methods in most developed countries is prohibited.
Healing properties
You ask, how apple cider vinegar differs from usual? You should definitely read this article to the end. It is known that in any genuine vinegar there are dozens of minerals and vitamins, so there is not much difference between them. The sensible use of this product cleanses the body: the acids contained in it lower the level of harmful cholesterol in the blood and have an antimicrobial effect. Most scientists claim that vinegar removes decay products from our cells, renewing the whole body. That is why it is often used in rejuvenation and weight loss programs.
Slags in our body are constantly formed, and natural slightly acidic vinegars dissolve and remove them, improving our appearance, metabolism and well-being. It is enough for a person to consume one and a half tablespoons of vinegar daily - this is completely not harmful.
Everyone wants to find out how apple cider vinegar differs from synthetic vinegar. It is known that the famous naturopath and nutritionist Bragg Paul drank every day a glass of warm water with one teaspoon of natural otset. Thus, he took care of heart health and maintained visual acuity. In case of gastrointestinal disorders and diseases of the nasopharynx, the dose must be increased: daily you need to use a glass of water with honey diluted in it (1 tsp) and vinegar (2 tsp). This drink is taken until complete recovery.
Although artificial vinegar is considered food, experienced chefs do not use it in canning foods. They use an alcohol product for homemade products: it will preserve canned goods, which will have a soft and “non-chemical” taste.
For the same purposes, apple cider vinegar is also used: it is suitable not only for marinades, but also for any salads, fish and meat dishes, as a seasoning for manti and dumplings.
Ancient discovery
Now you know the difference between vinegar and apple cider vinegar. What types of this product exist? Consider French wine vinegar. This is the oldest human invention received for the first time winemakers. It has white or red color - this nuance depends on the grape variety. Wine vinegar is used in the same way as apple cider vinegar: it is added to various dishes to taste. It can often be found in salad dressings.
White vinegar is insisted on herbs - thyme, basil, tarragon and others. As a result, it acquires an unusual aroma. It is very good in a mixture with sunflower natural oil. Red vinegar comes with spicy greens - usually mixed with olive or peanut butter.
Modification
Do you want to cook delicious food? You need to remember how vinegar differs from apple cider vinegar, the useful properties of it to study. But first, find out what is balsamic vinegar. It is a modification of wine, and Italians adore it - traditionally they produce this seasoning from white sweet grapes. The process of its preparation is long and time-consuming, so the real product is sold at a high price, although today there are many imitations.
Vinegar made in Italy sometimes has a century of aging. Greeks and Spaniards prepare this product using a different technology, less expensive. It goes with fruit salads, but you shouldn’t add it to another meal - its quality will not improve. After all, such vinegar does not have the qualities of the present.
The perfect solution
You can’t cook well if you don’t know how vinegar differs from apple cider vinegar. Its application is quite specific. And what is sherry vinegar? This is an elite product that rarely appears on sale. It can also have a hundred-year exposure, although the 6-month acetate has a special aroma and taste. It is produced in Andalusia and Spain (if it is made in another country, it cannot be considered real). It is ideal for meat salads, and the taste of fresh vegetables with herbs makes it unique.
A find from Asia
Rice vinegar is used by Asian culinary specialists - Japanese, Koreans and Chinese. It tastes mild - more pleasant than apple. It is added to salads and vegetable dishes, as well as to food prepared from seafood - sushi and rolls with this type of elegant seasoning are very popular.
Today vinegars are produced not only from fruits, but also from berries: there are strawberry and raspberry, which perfectly complement and emphasize dishes of poultry and meat, salads. Before purchasing this product, you need to study its composition: manufacturers write on the labels “Strawberry vinegar” or “Raspberry acetate,” but instead of natural fruit juice or wine, they can use aromatic and flavoring additives.
Home product
Each housewife must comprehend how apple cider vinegar differs from table vinegar. This product can be prepared at home, then you will be sure of its quality and naturalness.
Honey vinegar is made from grapes or redcurrants, Jerusalem artichoke juice and honey. Jerusalem artichoke is pre-washed and scalded with boiling water, and then 1 liter of juice is squeezed out of it, in which 100 grams of honey are dissolved. Berries (0.5 kg) are put in a jar and poured with this mixture, covered with gauze and left in a warm and dark place for two months.
After this period, the vinegar must be filtered and poured into glass bottles. Then it is sent for storage to the pantry, as in the refrigerator it quickly loses its smell and taste. This product should be stored at room temperature.
Contraindications
Vinegar cannot be consumed in gastritis with high acidity and other diseases of the gastrointestinal tract, kidney disease and diabetes (although moderate amounts of vinegar with Jerusalem artichoke will be useful), obesity and hypertension.
In general, this product is used little by little, otherwise even a healthy person may have gastritis, cirrhosis of the liver and colitis. Vinegar treatment is recommended only with the permission of the doctor.
Useful food
If you know how wine vinegar differs from apple cider vinegar, you are an expert in cooking. Apple cider vinegar was discovered erroneously: it was formed instead of wine, as the cider was overexposed more than it should be. In general, it is a product of acetic fermentation of apple juice. In its properties and chemical composition, this food ingredient is very different from others. It contains many organic acids (acetic, malic, oxalic and acetic and others) and valuable minerals.
Women in ancient Egypt used it to smooth wrinkles on the skin. They achieved results in record time. With its help in Russia, the Slavs treated wounds and canned food for the winter. And during the Patriotic War of 1812, doctors successfully removed lice from soldiers with apple cider vinegar.
It is proved that this product stimulates the metabolism, reduces appetite, promotes the breakdown of carbohydrates and fats. And about the safety of diets based on apple cider vinegar, scientists are still arguing. Therefore, in the pursuit of a slim figure, drinking it with glasses is definitely not worth it.
As a rule, apple cider vinegar is sold in stores; it is pasteurized, it contains colorants, preservatives and flavorings. Of course, such a product is cheaper, but also has a completely different taste.
In cooking, it is added to dishes of fish or seafood, poultry, sauces and even drinks. The classic use of the product is pickling (vegetables, onions, garlic, pickles). Sometimes it is added to puff pastry. Apple cider vinegar is always stored away from the sun, in a dark place.
Capsules
The amazing properties of apple cider vinegar have long attracted the attention of the pharmaceutical industry, which creates syrups, tablets and capsules with this product. However, such drugs contain many additional substances and artificial vitamins that have undergone chemical processing. That is why it is much more useful to use a natural product, and not industrial, but home-made.
Coconut Product
Of course, you already understand the difference between balsamic vinegar and apple cider vinegar. Now let's find out what is coconut acetate. It is made in the southern part of India, in the Philippines and in some states of Southeast Asia. This product is obtained from coconut milk, fermented inside a whole nut.
Such vinegar has a strong, sweetish and pungent taste, many amino acids and healthy vitamins. They make marinade for pork from it, make salad dressing with seafood and chicken.
The invention of the British
Malt vinegar is popular in the UK, it is almost impossible to meet it outside this country. Its basis is the beer fermented wort. It has a light brown or even yellow color, a rather delicate and mild flavor, fruity aroma. Usually it contains no more than 6% acid.
Malt vinegar is used in traditional England dishes - from canned foods and pickled vegetables to typical fish and potatoes.
White acetate
White vinegar - malt purified acetate with a special taste and smell. It is added to spices marinades, which are used for canning fruits. This product should not be confused with acetic acid diluted in water: unfortunately, many people call it white otset.
Rarity
Cane vinegar is made from sugar cane. This product is in first place in production and use in the Philippines. Rare lovers can be advised on reed vinegar made on the island of Martinique, as today it is almost impossible to get anywhere.
This unusual type of seasoning is made from sour syrup made from cane sugar. It has an unforgettable, tart taste and a bright memorable aroma. Add it to fried fish, meat or poultry.
You must remember that natural vinegar contains a huge amount of useful substances. Artificial acetic acid, on the contrary, consists of harmful substances - aldehydes and salts of heavy metals. Therefore, it can be used only for household needs. You can’t add it to food.