Table vinegar is in almost any home.
Many housewives not only use it in cooking, but also use it to solve household issues (for example, for washing glasses).
Table vinegar and its varieties
This product is concentrated acid diluted with water. Acetic acid is formed as a result of acidification of alcohol - grape or ethyl. The latter is fermented artificially. The percentage of table vinegar is different. Most often 3% and 9%. Eighty percent essence is diluted at home to the desired concentration. At the same time, water should be poured into acid, and not vice versa. The raw materials affect what table vinegar will be like - grape, alcohol, berry, apple. Although the fermentation mechanism is the same in all cases, it is better to prefer a product made from natural raw materials. In homemade preparations use pure table vinegar, no additives. This helps to ensure the safety of your products during tight rolling.
Table vinegar in marinades and the finer points of pickling
The ability of this product to soften meat fibers has been known for a long time and is widely used in cooking. This is perhaps the most famous use of vinegar in cooking. Although, of course, some salad dressings and cooking mustard are not complete without it. And some even acidify borsch with vinegar (this helps at the same time preserve the color of beets and other vegetables). For barbecue, it is better to use the most aromatic product possible. Here you have two options. Add separately spices and vinegar separately. But in this case, the taste can turn out sharp. It is better to insist vinegar on spices. This must be done in advance. You can take the simplest additives - a sprig of dill, coriander, bay leaf and a slice of hot pepper. A clove bud and a few peas of allspice will also not hurt. You can use purchased table vinegar.
The price of this product, infused, for example, on raspberries, can be quite high. But its unique fruit and berry aroma will be transmitted to meat and will go well with spices. An important point should be made here.
Marinating barbecue in advance in vinegar is not worth it, it will ruin its taste. And watering during frying also should not be - it will be optimal if you start lubricating the meat with a brush. This technique will not allow it to dry out and will evenly soak in the aroma of vinegar. Pieces of meat should not be very large.
Variety of Table Vinegar
You can achieve a variety of tastes at home. This will save you money and also get a more natural product. For example, the already mentioned raspberry vinegar can be made at home. To do this, take a glass of fresh raspberries and one spoonful of sugar. Table vinegar will need about half a liter. Crush half the berries with sugar. Pour heated vinegar, leave in a dark place for a couple of days. Then strain and lay the remaining whole berries. Insist a week. Such vinegar is good to use for salads and marinades. Instead of berries, you can use spicy herbs.