HOW DO YOU MAKE WHITE VINEGAR RECIPES
THE BEST VINEGAR COLESLAW RECIPE | FOOD NETWORK KITCHEN ...
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don’t be bashful. But the real secret to this colorful coleslaw is the marinating time – a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Total Time 1 hours 20 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
TARRAGON VINEGAR RECIPE - FOOD.COM
Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.
Total Time 5 minutes
Prep Time 3 minutes
Cook Time 2 minutes
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Place the tarragon in a clean glass jar.
- Heat the vinegar to just under the boil.
- Pour over the tarragon.
- Leave to cool without covering the jar.
- If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
- Leave the jar of vinegar in a dark, dry place for two weeks.
- Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
- Cap and use for recipes calling for tarragon vinegar.
Nutrition Facts : Calories 4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.8, CarbohydrateContent 0.7, FiberContent 0.1, SugarContent 0, ProteinContent 0.3
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This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
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Put the vinegar in the crock, then add diluted white wine in the ratio of 2 parts wine to 1 part water. The less you add, the more quickly it will turn to vinegar. 2 cups wine to 1 cup water is a good start.
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MAKING WHITE DISTILLED (SPIRIT/ALCOHOL) VINEGAR AT HOME ...
Feb 17, 2020 · After the vinegar seems done–and it is best to measure acidity to make sure you are at least 4% or better 5% using titration–you can pour the vinegar in a jug and use it. If you don’t have titration equipment, a pH below 2.5 is usually a good indicator for white vinegar but pH is unreliable to exactly determine acidity.
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HOMEMADE MALT VINEGAR | LEAFTV
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