Carolyn Bell, RDN, CSSD
Last week, Market Basket Nutrition Corner was all about vinegars. With so many types of vinegars available, let’s spend time learning more about the varieties available for purchase. Click here for a review of last week’s article on vinegars. Vinegars are most commonly used in salad dressings, pickling, marinades, and condiments such as mustards, ketchup, and mayonnaise.
- Malt vinegar – made from ale (like wine vinegars are made from wine) that is left to ferment until it becomes vinegar. It has a mild, sweet flavor and is a favorite (of the British) dipping condiment for ‘fish and chips’. Used well for salad dressings and canning foods, too.
- White vinegar – made by oxidizing distilled grain alcohol. It is typically the vinegar that lacks the most in flavor, and a bit sour. It can be used in cooking, baking, and pickling foods. White vinegar is also used as a cleaner.
- Sherry vinegar – is not the same as dry sherry. This vinegar is made from the acetic fermentation of wines. It’s woody-vinegar taste is most ideal for vinaigrettes.
Many flavored vinegars are available for purchase such as raspberry vinegar, black-berry vinegar, and blueberry vinegars. Create your own flavored vinegars by infusing herbs or fruits into your favorite vinegar! Visit http://blog.williams-sonoma.com/do-it-yourself-infused-vinegar/ for an easy guide to infused vinegars.
