Vinegar in cooking

[Vinegar]

Material from wikipedia

Vinegar (from ancient Greek ὄξος) is a product with a significant content of acetic acid, traditionally obtained as a result of microbiological synthesis with the help of acetic acid bacteria from food alcohol-containing raw materials. A spice known since ancient times. Colorless or slightly colored transparent liquid with a sharply sour taste and specific aroma. Vinegar is divided into natural and synthetic.

Natural vinegar contains acetic and other food acids (citric, tartaric, malic, etc.), aldehydes, ethers, complex alcohols, the combination of which creates the aroma and bouquet of vinegar.

Vinegar, obtained by diluting concentrated synthetic acetic acid, has no aromatic properties, but has a specific smell of acetic acid itself.

Natural food vinegar is produced in the following range:

* alcohol (from alcohol)
* apple and fruit (from fruit raw materials)
* wine (from grape wine materials)
* alcoholic flavored with natural flavors (spices, plant extracts - oregano, thyme, basil, tarragon, garlic, pepper, dill, parsley, etc.)
* balsamic (from grape wine materials by aging for several years in barrels from different tree species)
* whey (from milk whey)
* malt
* other

Synthetic vinegar for food purposes is produced both in pure form and with the addition of various flavors (natural, identical to natural and synthetic). In some foreign countries (for example, USA, France, Bulgaria) the production of vinegar for food purposes from synthetic acetic acid is prohibited.

To obtain 3-15% of table vinegar, a commercially available vinegar essence, which is a 70% aqueous solution of edible acetic acid, is diluted with water.

Natural vinegar is not used for various technical (non-food) purposes; for this, diluted acetic acid (synthetic or wood-chemical) is used.

Consumption of vinegar in Russia is 0.2 liters per capita per year (2005 data). For comparison: in Bulgaria this figure is 4.0 liters, in Germany - 3.7 liters.

Using vinegar

* seasoning for dishes;
* production of sauces, mayonnaise, dressings, etc .;
* instead of kvass in okroshka
* canning;
* preparation of drinks;
* cleaning, disinfection;
* reception for therapeutic and prophylactic purposes;
* production of detergents and cleaning products, deodorants, lotions, etc .;
* pharmaceutical production;
* drug preparation.
* the use of apple cider vinegar in unconventional treatments for humans and animals.

In cooking, it is recommended to use mainly wine, fruit and berry and aromatic vinegars of various varieties. Sometimes vinegar essence is used in cooking. To get 1 liter of 3% vinegar from 80% vinegar essence, it must be diluted with boiled water in the following ratio: add 962 g of boiled water to 38 g of the essence. In the presence of 70% vinegar essence, to prepare 1 liter of 3% vinegar, you need to add 975 g of boiled water to 43 g of the essence.
When preparing dishes, 3% vinegar is most often used. In some cases, for example when dispensing dumplings with vinegar, you need 1.5% vinegar. To obtain 1.5% vinegar, dilute the existing 3% vinegar with boiled water in an equal volume.
Vinegar is used in the manufacture of marinades, salad dressing, herring dressing with garnish and other sauces, as well as for acidification of borscht and in the preparation of table mustard.Vinegar in cooking is also used for marinating the meat of domestic and wild animals (acidic environment accelerates the transition of collagen into glutin and thereby facilitates the softening of meat), during the primary processing of mushrooms, as well as during preliminary heat treatment of the brain (to thicken the consistency and preserve color). Vinegar gives the products a sour taste.
The rates for setting vinegar are different and depend on the degree of pungency that needs to be given to the dish or sauce.



The vertical columns indicate how many parts of water to add to 1 part vinegar in the original concentration to get the desired one. For example, you need a 5% solution, then add 13 tablespoons / L of water to 1 tbsp / l of 70% vinegar. If you have 30% vinegar, then water will need 6 tbsp. / L.
And yet, in practice, it has been found that in a faceted glass (specially ashore for culinary needs) - 14 tbsp. l of water, which means to get 9% vinegar, you need to add 2 tbsp. l 70%.
"If a recipe requires a stronger vinegar, for example 70% essence, and you only have 6% vinegar? Then use this formula:

Streb: Sish * Vbegin = Vcon

Where
Streb - the concentration of vinegar required by the recipe,%
Сисх - concentration of available acid,%
Vinit - the amount of concentrated acid that had to be taken according to the prescription, ml
Vcon - the final amount of vinegar to be taken, ml

For example, a prescription requires you to take 5 ml of 70% acetic acid. You have vinegar 6%

70:6*5= 58,3
Therefore, instead of 5 ml of 70%, you will need to pour 58.3 ml of 6% vinegar. "

"Calculation of the required concentration of vinegar

Structure
V vinegar - the estimated amount of vinegar to be taken, ml;
From the end. - required final concentration of the solution,%;
From ref. - available acid concentration,%;
V of water is the estimated amount of water that must be taken to obtain 1 liter of solution, ml.
Preparation
Calculation to obtain 1 liter of solution of the required concentration

Vuxus = C end. X 1000 / S ref.

Thus, to obtain 1 liter of solution of the required concentration, it is necessary to take the amount of water minus the amount of vinegar essence.

V water = 1000 - V vinegar.
Another important formula for determining the amount of a solution of a certain concentration, which allows you to know how much pouring will be obtained from the amount of vinegar available.

V final solution = C ref / Skon. x V initial solution,

If, for example, we have a 0.5 liter bottle of 6% vinegar, then for the preparation of a pouring with an acidity of 1%, we get the formula: 6% / 1% x 0.5 l = 3 liters of pouring can be obtained from this amount of vinegar.

Natasha, what kind of balsamic vinegar do you buy? We have several types of it. Give me a picture, pliz.

Natasha, what kind of balsamic vinegar do you buy? We have several types of it. Give me a picture, pliz.

Rummaged for a long time, but found a photo in the internet. In my photo, the bottle also sticks out a little on the left, but it's illegible. The main thing is to pay attention to the composition. There should be a minimum of any E, etc. This vinegar contains only grape vinegar and grape must. It is 6 years old. there is the same manufacturer 10th vinegar, but it is twice as expensive. This one can be found in the METRO.

Well .. I just bought a bottle of vinegar, ran out on purpose, read the composition, and there was a dye E 150d sulfite E220 And why, throw it away? Almost 300 rubles

Why throw it out ?! Consume.
Many of the vinegars (and other foods) that we consume have additives. But the next one is to try to buy without any shmy E.

[present]

Well .. I just bought a bottle of vinegar, ran out on purpose, read the composition, and there was a dye E 150d sulfite E220 And why, throw it away? Almost 300 rubles:

Thanks to conversations on the site, I became interested in balsamic vinegar. I dug up information on the internet and realized that present we can hardly buy balsamic vinegar here, and even if it is brought to us, the price will be exorbitant. Here's a link:
Aunt Besya, considering the amount of vinegar that we will use in supplements, it seems to me that there is nothing wrong with that.In this variant, an analogue of taste is important, and if we compare all the rest of the vinegar available in our stores, then it is not at all healthier. I was intrigued (so far never tried it) so I'll go and buy what I can find.

And here's another link about the prices of the present:

[present]

Thanks to conversations on the site, I became interested in balsamic vinegar. I dug up information on the internet and realized that present we can hardly buy balsamic vinegar here, and even if it is brought to us, the price will be exorbitant. Here's a link:

Yes, not so bad. You can buy it, and if the price reaches 100 euros, then etio does not mean that all of it will cost 100 euros. I bought several bottles at duty free when I flew from Italy. One is still standing. Vinegar of eight years old, thick, thick. The price was not cheap, but quite reasonable. Even if we assume that it will double upon arrival in Russia, it is quite possible to master it.

Please check. I counted correctly.
If I need 250ml of 6% vinegar, and I have 9%, then it turns out I need 166ml?

Well, I was glad that at least one conscious one ... came to help! Lan, I will eat sour or under-acid mushrooms

Please check. I counted correctly.
If I need 250ml of 6% vinegar, and I have 9%, then it turns out I need 166ml?

Yes!

Please check. I counted correctly.
If I need 250ml of 6% vinegar, and I have 9%, then it turns out I need 166ml?

Right! According to the calculation, 167.5 ml is obtained.

Right! According to the calculation, 167.5 ml is obtained.

No, 166.6 beyond six to infinity. I solved the equation.

Hello, can you please tell me how much should I take 9% vinegar, if the recipe needs to take 70 ml 6%?

Hello, can you please tell me how much should I take 9% vinegar, if the recipe needs to take 70 ml 6%?

Rounded - 47 ml

[Njashka]

Njashka, Thank you. How did you calculate?

I read that it is possible (more useful!) To fill salads with wine vinegar instead of mayonnaise.
Balsamic, preferably, it is even healthier.
Question: to breed up to 3% or not?
Which is the best balsamic available? Less additives, less preservatives ... Name?

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