The Fresh Food Club
print Print this page

Vinegar

In season all year

Food Description:

Ask any chef what his or her secret ingredient is and chances are they would say, lemon juice or vinegar. Vinegar was discovered by accident about 10,000 years ago when a cask of wine "soured". The word vinegar literally means sour wine. There are many grades of vinegar, and like wine and olive oil, a quality vinegar carries a high price tag. Vinegar is made in two stages, during the first stage yeast is added to natural sugars to turn it to alcohol, then bacteria is added to turn it to acid. There are numerous vinegars on the market - the cheapest being distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.
Invest in a few good quality vinegars. You don't need much and you'll notice the difference. Our favourites include: balsamic, white balsamic, apple cider and umeboshi plum. Umeboshi plum vinegar is very salty. Blended with white balsamic, dijon mustard and olive oil it makes a stunning salad dressing the whole family will enjoy.

General Information:

Category: Condiment
To Buy: Invest in a few good quality vinegars. You don't need much and you'll notice the difference. (See separate vinegar listings.) Each pantry should have; apple cider, balsalmic, red wine, brown rice vinegar. Buy from good quality delis , supermarkets, and health food stores Distilled white vinegar is handy to have in the kitchen for cleaning pots and getting rid of cooking odours (see tips and tricks).
To Store: Vinegar is an acid and, used as a preservative, its shelf-life is almost indefinite. Colour changes, haze and sediment are not an indication of the product deteriorating. Vinegar can be stored in the cupboard.
Tips and Tricks: Soak normal food-stained pots and pans in full strength white vinegar for 30 minutes. Rinse in hot, soapy water. Boil a teaspoon of white vinegar mixed in a cup of water to eliminate unpleasant cooking odours.

Nutrition (1 Tablespoon):

Energy (kJ): 130
Protein (g): 0.0
Saturated Fat, g : 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 0.0
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips: Keep a selection of good quality vinegars on hand for different uses. Balsalmic, Red and White wine vinegars are excellent for salad dressings. Rice vinegar is good in marinades and Asian dressings. In a dressing use 1 part vinegar to 3 - 4 parts oil.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.