Honestly very confused by how it can be a mainstream condiment/dressing. For me it’s just acidic. Doesn’t really taste of much but sorta tingles on my tongue/throat. Sorta like when you burp up a little stomach acid or a milder version of when you throw up stomach acid. Very confused about salt and vinegar chips and any sort of vinegar based salad dressing.
I use the Aceto Balsamico de Moderna from Trader Joe’s to make salad dressing and it’s amazing.
Other than that, I’m not a huge vinegar fan.
Go to one of those balsamic vinegar and olive oil shops where they let you taste all the different types. I think you’ll taste a difference.
There are many different types of vinegar.
Malt Vinegar is essential on Fish & Chips. If you haven’t tried it, you should.
(As a citizen of the area formerly known as the southern United States, we grew up using the condiment known as “ketchup” which is now essentially tomato flavored corn syrup. I cannot recommend it as an adult.)
Vinegar on fries is the Canadian way and it’s delicious. Excepting the Quebecois of course who have it even better with gravy and squeaky curds on their poutine.
Love it, honestly it’s the only foods that I can think of how it tastes and my salivary glands go off. There are times when I crave it in some capacity.
Yes.
For me vinegar’s contribution to foods is that it brings out hidden flavors from the other ingredients. But just a tiny amount is enough to do that. Any more and it’s kinda gross. I agree with everything op said.
Vinegar is a great backup flavor. Sweet, Salty, and Sour add a lot of complexity and when something tastes lacking one of those will probably help.
However they are all easily overused. If the first taste impression of food is one of them it’s over seasoned.
Try a few drops of good vinegar in a gravy to make it pop.
I dip salt and vinegar chips in vinegar. I’m a freak.
That sounds amazing! What type of vinegar do you recommend?
I’ve tried all the ones I could think of and honestly, just classic white vinegar is my go to for it but red wine vinegar can go well with them as well. You may like the malt vinegar flavor but I wasn’t a fan of the pairing personally. Go easy on it though cos your tongue with feel pruned after a bunch of them
Rice vinegar makes a great condiment. It’s much sweeter and less pungent than most other vinegars. If you’re making a sandwich right, it’s half salad. Dress those greens with some rice vinegar!
Slice up some cucumber, some onion, dress it in rice vinegar and stick it in the fridge overnight. Great on salad, on toast, anything really. I’ve even diced it up good into a relish and put it(cold) on pizza.
I buy “double strength” vinegar for my chips and things. The vapours, when it hits my hot food, make me cough because its so strong but I love it. It also burns/damages my tongue, but again I love ir
Vinegar is love, vinegar is life, you ain’t my homie if you’re not vinegar’s homie
Yeah I really like balsamic vinegar, but white vinegar I’m not a fan of.
I don’t see a mention of this form of drinkin’ vinegar, but I love me some shrub. https://en.wikipedia.org/wiki/Shrub_(drink)
Something not a lot of people are talking about is why the different vinegars are so different.
Vinegar has similar properties to alcohol. My understanding is that they’re made similarly. For example, white vinegar is basically like grain alcohol. It’s… Unpleasant.
Balsamic though? Similar to wine. Pretty great, and so many variations
Malt vinegar? Beer. Pretty tasty.
Same deal with apple cider and rice vinegars
But yeah, plain white vinegar is not great
The reason they are made similarly is basically because it’s a “spoiled” alcoholic fermentation. For instance if you try to make cider and screw up, it transforms into cider vinegar. Rice vinegar comes from sake, etc.
Sure that makes sense. Helps to get a little more detail, thanks.
