RECIPES USING VINEGAR RECIPES
VINEGAR PIE CRUST RECIPE - FOOD.COM
This goes with the Vinegar Pie its the crust that is used to make the Vinegar Pie taste better . And its the Crust that my greatgrandmother used to make her so good .
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 crusts, 24 serving(s)
Number Of Ingredients 6
Steps:
- Work flour, shortening and salt until very fine.
- Beat egg, water and vinegar together.
- Make a little well in the mixture, add liquid and blend.
- This recipe makes four one-crust pies.
- This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
- And its really swell too.
Nutrition Facts : Calories 154.2, FatContent 11, SaturatedFatContent 2.8, CholesterolContent 8.8, SodiumContent 100.2, CarbohydrateContent 11.9, FiberContent 0.4, SugarContent 0.1, ProteinContent 1.9
VINEGAR CHEESE RECIPE - FOOD.COM
This is an extremely easy cheese to make, perfect for a beginner.The taste is bland so I suggest marinating it cubed in herbed olive-oil(I add salt too).It's a great "science project" recipe to do with children because it's simple and quick.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2 cups
Number Of Ingredients 2
Steps:
- Heat the milk to 185, or close to boiling.
- Add vinegar slowly,while continuosly stirring. The milk will start to seperate into curds and whey.
- When fully separated, pour the mixture into a colander lined with cheesecloth.If you desire to keep the whey for other uses be sure to put a large bowl under colander.
- Tie the corners of the cheesecloth together and hang it where it can drip safely.
- When it stops dripping you can cube it and marinate it in olive oil,wine,soy sauce etc. Or just eat it plain!Enjoy!
- Note:the marinating is not added into the nutritional information -- .
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
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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.
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Reviews 4
Total Time 1 hours 20 minutes
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- 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.
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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.
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- 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.
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Total Time 15 minutes
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Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Calories 579 per serving
From cooking.nytimes.com
Reviews 4
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