Vinegar brightens and balances flavors without added salt, sugar or fat.
Many Uses for Vinegar:
- dressings and marinades
- salsas and pickles
- dipping sauces
- sprinkled on roasted vegetables and sauteed gerens
- added to cooked soups, sauces and beans
- drizzled on sandwiches and pizza
Vinegar breaks down protein fibers in meat, fish and poultry to make them tender.
Humans have been enjoying vinegar for at least 7,000 years. It is made by fermenting a fruit or grain such as grapes or rice. Its flavors are as varied as the ingredients vinegar is made from.
Varieties of Vinegar
- Red round tomatoes: Sharp and sour
- pickling, marinades, sauces, salad dressings, baking
- White wine: Sweet and mild
- marinades, pickling
- Rice: Sweet and light
- dipping sauces, stir-fries
- Apple cider: Tart and fruity
- salad dressings, marinades, cooked beans, soups, stir-fries
- Sherry: Nutty and mild
- Salad dressings, marinades, sauces, soups, roasted vegetables
- Red wine: Crisp and sweet
- Salad dressings, marinades, fruit desserts
- Malt: Toasty and sweet
- Marinades, cooked beans, roasted vegetables
- Balsamic: Sweet and mellow
- Salad dressings, roasted vegetables, sauces, fruit desserts
When kids help make healthy food, they are more likely to try it. Show kids how to:
- rinse vegetables under cool running water.
- measure liquid and dry ingredients.
- shake or mix together vinaigrette ingredients.
The best substitute for vinegar is lemon or lime juice.