Has a beautiful pale golden color and light taste. Ideal for preparing light fragrant refills for v

Vinegar in all its diversity - an indispensable flour expiration component of thousands of options salad dressings, marinades and sauces, important ingredient in many hot dishes and even desserts. It refreshes flour expiration the taste, texture softens, awakens the appetite.
Thousands of years of seasoning flour expiration used in this world cuisine - the first mention of it belong to the third millennium BC, when the Egyptians learned how to make vinegar from dates. Today there are many varieties of this product, and each has its own characteristics and nuances.
Today in the trading network can buy natural and synthetic vinegar. Natural varieties of vinegar are produced by oxidation of wine, fruit and berry juices, as well as other alcohol-containing feedstock acetic acid bacteria. Synthetic vinegar - the result of breeding of synthetic acetic acid. Unlike natural vinegar, it has valuable aromatic properties. Nevertheless, it is very widespread in the post-Soviet space and is used by the overwhelming majority of housewives because of its cheapness. Sold as a 6 or 9% acetic acid solution in the form of vinegar (70-80%).
Produced by fermentation of white wine. Has a very sour taste and distinctive wine aroma. The most commonly used for making salad dressings, as well as added to extinguish poultry and meat.
Made from fermented red wine due to the long aging in oak barrels. Widely used for making salad dressings, marinades and sauces different. Acid is added as an ingredient in softening roasts and stews of meat and poultry.
Complex flour expiration has a deep flavor and aroma with hints of oak. Used for sauces and meat dishes. The best is sherry vinegar produced in southern Spain, cask for at least 6 months.
Has a beautiful pale golden color and light taste. Ideal for preparing light fragrant refills for vegetable, fruit and other salads. Can be used in admixture with other types of vinegar. flour expiration
Aged vinegar flavored dark brown color with a complex rich taste and aroma. Made of white grapes with high sugar content. Balsamic vinegar is most often used for making salad dressings, sauces and even desserts - it perfectly emphasizes the sweetness of fruit and berries (strawberries, raspberries, flour expiration peaches).
Widely used in Asian dishes. It is produced by fermentation of sugar, contained in rice. Thin sweet rice vinegar flavor makes it ideal for salad dressings, marinades and light meals, preparing the principle-frying (washing-fry).
Vinegar should be stored in a cool dark place. Better suited for this grocery cupboard located away from heat sources - plates, hob or radiators. Refrigerator storage is not suitable vinegar. It is important that the vinegar was stored in a tightly sealed flour expiration glass container - in this case, it will be much slower to lose its flavor and aroma. Plastic and metal containers for storage of vinegar are not suitable. The first may eventually corrode flour expiration and release harmful substances, and the second - to oxidize under the influence of vinegar and degrade the quality of the product.
malilima (April 20, 2011, 21:02)
Honestly, its manufacturing technology, I did not find anything - just mention in the recipes and the merchant's website. I only know that it is used as an alternative to dark balsamic dishes light ingredients.
Natalia (April 21, 2011, 9:56)
and I also have rice, but I have only to add the rice for sushi. I do a bit of dread. and the cheapest "chemical" I pour into the kettle and boil (on the balcony) so remove lime.
And there are some tips on how to choose flour expiration one or another kind of vinegar? Which manufacturers are good, but not which is better not to buy, etc.
Choose a certain type of vinegar based on what dishes you cook often: that where appropriate, written in the article. Poproizvoditelyam anything specific I can not say. Is that better to buy Italian balsamic and sherry - Spanish.
Tatyana, flour expiration I, unfortunately, have not tried vinegar used in cooking. Do not quite know how it's done. They need to be diluted with water or added to a dish during cooking as a seasoning? How to properly deal with them? And where better to start? Thank you very much for the article and answer.
Vinegar - it is good. But here's where you can grab some vinegar??? (70-80%) Something rumors that it was banned from freely selling in Belarus ... Anyway, the site Slutsky acetic plant product catalog it is not represented ...
Vinegar really flour expiration banned for sale in the territory of Belarus. And rightly so, because it is a chemical product, flour expiration as all synthetic vinegars. Synthetic vinegar - a byproduct of the chemical