Tag: vinegar
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White Wine Vinegar
White wine vinegar has very pronounced aromas and multi-layered flavours, it is more than simply sour.
It is great in salad dressings, mayonnaises, marinades and dips. You can swap it in and out with apple cider vinegar and like other clear vinegars it won’t change the colour of the dish.
The flavours can range and mellow based on:
- The type and quality of the wine.
- The production method eg aged in oak vs commercial methods.
- The age of the product.
There is a wide price range and quality. It is often many times more expensive than white vinegar though.
In short white vinegar differs from white wine vinegar in that the former is made from fermenting distilled alcohol not wine. Because white vinegar is much cheaper and more acidic, you find it being used in larger quantities and not just for cooking.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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WHITE WINE VINEGAR RECIPES
VINEGAR 101 AND RECIPES
THE FULL GICICI INGREDIENTS LIST
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PK’S Bruschetta With Tomato And Cheese Antipasto
In Australia we tend to think of Bruschetta (an Italian antipasto) as being bread covered with tomatoes. Whilst tomatoes are often involved, Bruschetta is the garlic and olive oil rubbed grilled bread itself. You can then top it with a wide range of meats and vegetables.
This is my NoRecipe lazy way of making Bruschetta topped with tomatoes, basil, parsley, flash pickled onion and cheese. I have used an amazing Italian washed-rind soft cheese called Taleggio (Mozzarella di Bufala would go a treat too) and red, yellow and purple cherry tomatoes.
Simply
- Earlier in the day to give it time to work, dice the brown onion and put it in a bowl of vinegar (I used apple cider vinegar and the method is here).
- Rough chop the tomatoes, basil and parsley.
- Drain the onions and mix them into the chopped ingredients.
- Lightly grill the bread and smear with garlic infused olive oil.
- Cover the bread with the the chopped ingredients and slices of cheese.
Enjoy,
PK
YOU MIGHT ALSO LIKE
ITALIAN CUISINE
ANTIPASTO
MORE NORECIPE GOODNESS
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Balsamic Vinegar
Balsamic vinegar has the lovely sour and tangy taste you expect vinegar to have but with a sweetness. The sweetness is either produced naturally in traditional methods or from added sweeteners in the mass produced versions.
I use this particular vinegar in salad dressings, on cheese and marinades. It is lovely when dripped into olive oil with crusty bread, even though this is not traditional Italian practice.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
YOU MIGHT ALSO LIKE
USING BALSAMIC VINEGAR
OTHER VINEGARS
ITALIAN CUISINE
THE FULL GICICI INGREDIENTS LIST
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PK’s Pickled Eggs
I got a great deal on 24 eggs at the FarmersMarket: Manning – Perth the other day and have been putting them to good use. I wanted to preserve the last dozen or so and turned to a childhood favourite, the humble pickled egg. 🙂
Note: these will last for ages in the fridge unless I am near by!
You will be:
- Preparing everything
- Boiling the eggs
- Layering the jar
- Storing
You will need:
- Ingredients:
- a dozen or so fresh eggs
- 1 large brown onion, sliced
- enough white wine vinegar to cover the eggs (any vinegar will do so use your favourite)
- pickling spices
- 2 tsp whole black peppercorns
- 2 tsp whole coriander seeds
- 1 tsp ground cinnamon or a small stick
- 4 tsp dried garlic or 4 fresh cloves
- a chunk of ginger or galangal
- 2 bay leaves
- whole chili peppers to taste
- Equipment:
- a long sharp knife
- a chopping board
- a pan to cook the eggs
- a large glass jar with a lid that seals well
Preparing everything
- Sterilise the glass jar (I use boiling water).
- Slice the single large brown onion.
- Bring together the:
- 2 tsp whole black peppercorns
- 2 tsp whole coriander seeds
- 1 tsp ground cinnamon or a small stick
- 4 tsp dried garlic or 4 fresh garlic cloves
- a chunk of ginger or galangal
- 2 bay leaves
- whole chili peppers to taste
Boiling the eggs
- Heat a large pot of water.
- Hard boil the 12 eggs (see PK’s NoRecipe Perfect Hard Boiled Eggs).
- Allow them to cool somewhat and then peel them.
Layering the jar
- Add layers of onion, pickle mixs and eggs until you get towards the top of the jar.
- Slowly add vinegar to the jar until all eggs are covered.
Storing
I leave them out overnight for everything to settle and then pop the jar in the fridge to help them last longer.
They are ready to eat after that first night but do get better with age.
Enjoy,
PK
Related Links:
- See more cooking with egg posts here.
- See more preserving posts here.
- Read about the farm (Gale Force Farm) where I get my eggs here.
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Rice Wine Vinegar
Rice wine vinegar has the lovely sour and tangy taste you expect vinegar to have but with a distinct but subtle finish of Saki rice wine. I use this particular vinegar in my Asian pastes, sauces and dressings.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents. 🙂
Related Links:
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Karina’s ‘Quick Pickle’ Onion And Tomato Salad
My little family does a tasting plate meal night every week, they are so easy and quick to whip up. What is on offer varies but often involves cold meats, multiple salads, pate, cheese etc. I love watching my kids ‘build’ their own meal and there is lots of laughter round the table.
I was telling my telling my good friend Karina about this recently and this was one of her suggestions for something new.
You simply:
- soak onion rings in vinegar (I used white wine vinegar) for about 15 minutes.
- drain them.
- top with sliced tomatoes, salt, garlic, pepper and olive oil.
The result is amazing and I am never buying store bought pickled onions again 🙂
Thanks Karina,
PK
YOU MIGHT ALSO LIKE
ANTIPASTO
MORE NORECIPE GOODNESS
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FoodHacks: Karina’s ‘Quick Pickle’ Onion Salad
My little family does a tasting plate meal night every week, they are so easy and quick to whip up. What is on offer varies but often involves cold meats, multiple salads, pate, cheese etc. I love watching my kids ‘build’ their own meal and there is lots of laughter round the table.
I was telling my telling my good friend Karina about this recently and this was one of her suggestions for something new.
You simply:
- soak onion rings in vinegar (I used white wine vinegar) for about 15 minutes.
- drain them.
- top with sliced tomatoes, salt, garlic, pepper and olive oil.
The result is amazing and I am never buying store bought pickled onions again 🙂
Thanks Karina,
PK
Related Links:
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PK’s Chicken Baste #1
This is the second in my posts on dry rubs and basting sauces for use when roasting meat, it works great regardless of whether you are using a BBQ or an oven. I used it recently on an oven roast chicken along with this dry rub as inspired by http://noblepig.com/.
Again, I take my hat off to the people over at Noble Pig and our own Growchow, you are indeed doing amazing work :).
You will need:
- Ingredients:
- 1/2 tsp ground rock salt
- 1 Tbsp fresh lemon juice
- 1/2 cup apple cider vinegar (this stuff is amazing)
- 1 Tbsp garlic infused olive oil
- 1/4 tsp tumeric powder
- 1/4 tsp beetroot powder (for colour, I make my own here)
- 2 drops of liquid smoke (mostly because a second drop fell in accidently, yum)
- Equipment:
- a small bowl for the sauce
- a fork for mixing
- a basting brush
Steps:
- Bring all the ingredients together.
- Get distracted by how amazing it looks and smells.
- Mix everything together.
- Baste your chicken.
Enjoy,
PK
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DrippyStuff: Chicken Baste #1
This is the second in my posts on dry rubs and basting sauces for use when roasting meat, it works great regardless of whether you are using a BBQ or an oven. I used it recently on an oven roast chicken along with this dry rub as inspired by http://noblepig.com/.
Again, I take my hat off to the people over at Noble Pig and our own Growchow, you are indeed doing amazing work :).
You will need:
- Ingredients:
- 1/2 tsp ground rock salt
- 1 Tbsp fresh lemon juice
- 1/2 cup apple cider vinegar (this stuff is amazing)
- 1 Tbsp garlic infused olive oil
- 1/4 tsp tumeric powder
- 1/4 tsp beetroot powder (for colour, I make my own here)
- 2 drops of liquid smoke (mostly because a second drop fell in accidently, yum)
- Equipment:
- a small bowl for the sauce
- a fork for mixing
- a basting brush
Steps:
- Bring all the ingredients together.
- Get distracted by how amazing it looks and smells.
- Mix everything together.
- Baste your chicken.
Enjoy,
PK
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Moosey’s Sunny Tommies
Ben’s better half is a gardener and cook in her own right. This is her first post on the blog. Thanks and welcome to Moosey.
She writes:
Ever have the problem of too many tomatoes? Sick of Bruschetta but don’t want to let your hard grown fruit go to waste? “sun drying” tomatoes is a great way of storing excess fruit for a later date.
Steps:
Firstly, collect as many tomatoes as possible. We don’t let any, including fallen ones, go to waste. Of course, any with rot, disease or pest should go into the compost. For this recipe, the riper the tomatoes the better.
Wash tomatoes in a light vinegar solution to get rid of any nasties, and then let them dry. Larger tomatoes are sliced or halved, and smaller and cherry tomatoes just slit to allow the juice to escape. You may also wish to core larger tomatoes.
Gently squeeze the majority of the juice and seeds out. This is to help the drying process, and will speed it up. Once done, lay your tomatoes out in your dehydrator, sprinkle with salt and turn leave until they are nice and dry. Ours took ~36 hours because there was quite a few (and we forgot about them). Dried tomatoes will be reduced in size, shrivelled and leathery, but not tacky
Sterilise a jar (or jars) by boiling in water, and once dry fill tightly with your tomatoes. Now, add some flavour. I suggest garlic, thyme, oregano (all home grown of course) but really it’s up to you. Cover with a good olive oil, and pop into the fridge. Leave for a while, and enjoy on your next home made pizza, or as a snack during the day.
Kate Moosey
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