November 30, 2021
  • Gastronomia.com España
  • Gastronomia.com México
  • Gastronomia.com Perú
  • Gastronomia.com Colombia
  • Gastronomia.com Paraguay
  • Gastronomia.com Argentina
  • Gastronomia.com Ecuador
  • Gastronomia.com Portugal
Síguenos en  

June 27, 2018
Valoración  (0)
Vinegar: know his history and types
FacebookTwitterLinkedin
 Vinegar is a liquid obtained from the fermentation of the alcohol of the wine or a solution alcoholized in acetic acid. The first reference to this product dates from the time of the Roman Empire and it is estimated that its use in the kitchen would be related to the production of alcoholic beverages.
 
It is known that this liquid is obtained from the activity of the bacteria of the type "Mycoderma aceti" that cause a chemical reaction fermenting the alcohol of the wine. This process ends when there is no longer a high concentration of alcohol in the drink.
 
However, until 1864 there was no evidence, or had not been explained scientifically, how the vinegar was produced. It was in this year when the renowned chemist Louis Pasteur detailed its production process, giving rise to the "Pasteur Method or Orleans Method". From this would arise other methods for the production of vinegar.




 
Currently there is a wide variety of vinegars. Vinegars are sold for 6 months, 2 years and up to 10 years. Its flavor becomes more intense over the years.
 
 
Vinegar types and uses:
 
- Red Wine: recommended to dress salads or for stews of meat and chicken. It has a bordeaux colour.
 
- Apple or cider: it has little acidity and can be used to dress salads, in the preparation of stews or dishes with fish and seafood. It has an intense yellow color.
 
- Sherry: according to its aging period we can find: the "Sherry vinegar" (for 6 months), the "reserve Sherry vinegar" (minimum 2 years), and the "large reserve Sherry vinegar" (minimum 10 years).
It can be used in dishes with chickpeas, marinated and pickled. It has a dark color.
 
- White Wine: it is yellow and almost transparent. It is recommended to use it for fish, salads or for the preparation and conservation of pickles.
 
- Rice (transparent): it is used mainly in Asian cuisine to season the seaweed or prepare sushi rice.
 
-'Di Modena ': Italian Designation of Origin; It is also known as "balsamic". It is a sweet vinegar and has a very intense burgundy color. It is a perfect vinegar for meat dishes, vegetables, salads, ice cream and desserts.
 
As a curiosity we tell you that vinegar does not expire, although experts recommend that a date of preferential consumption be marked.

Valora esta noticia 

 

Top videos

EVENTOS
FIBEGA Buenos Aires 2017
October 10, 2017
(43)
Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastronomía y el Encuentro Iberoamericano de Chefs. Países como Perú, México, Argentina, Uruguay, Brasil, Guatemala o País Vasco mostraron su riqueza y diversidad gastronómica; y representantes de diferentes sectores relacionados con la cocina como los chefs Germán Martitegui, Andoni Luis Aduriz o José del Castillo, ofrecieron showcookings y presentaciones. Un túnel del vino, en el que se ofrecieron catas y degustaciones de los vinos y bebidas más representativas y sorprendentes, y diferentes espacios de degustación y mercado. 3 jornadas de celebración de la cultura gastronómica de Iberoamérica que reunieron a más de 22.000 visitantes.