Vinegar

Vinegar in kitchen

The vinegar plays a big role in the Cuisine since unmemorable times. Because beyond the clothes industry of Vinaigrette S and Marinade S and the use Condiment surface, its disinfectants qualities were very useful before the appearance of the refrigerators for the conservation of food.

the wine vinegar is used for all these uses. In France, towards the beginning of the 20th century, in order to sponge a wine overproduction, it was issued that the vinegars were to have an alcohol level higher than 6°, except in Alsace. A few years ago, this obligation was repealed. The bitter-sweet vinegars which were very current were thus a long time prohibited. The wine vinegar contains acétylméthylcarbinol (acétoïne) (CH₃-CO-CHOH-CH₃), formed during alcoholic fermentation. It is present in the wines at average amounts of 10 mg/l and varying from 2 to 18 mg/l. In fact, it comes from the enzymatic oxidation of the butanediol-2,3.

the vinegar of malt, obtained starting from the juice of Orge germinated (the Amidon in the grain provides the Sucre) is used to aromatize the Fish and chips with the the United Kingdom and the the United States. The ordinary white vinegar comes either from the Distillation of the malt vinegar, or of a simple mixture of acetic acid and water

the Beer, brewed with sugar, turns then to the vinegar, which is then out-of-date. A solution from 4% to 8% of acetic acid with Caramel (for the color) is also used as an economic alternative.

the balsamic Vinegar Italian, product in the area of Modena, and coming from a juice of Grape selected, the white Trebianno, is used in the seasonings and the marinades like in certain beverages and the Ice cream.

the Japan board use in kitchen the Vinaigre of rice.

Nonfood uses

The vinegar (as hydrogen peroxide) is used in the industry of the animal feed to kill the bacteria and the viruses before the refrigeration. A peracetic solution of Acid, obtained starting from an acetic mixture from approximately 5% of acid with approximately 3% of Hydrogen peroxide, is used in aerosol in certain Asian countries to control pneumonias. In China, the vinegar is a popular remedy against several types of Pneumonie, the such atypical Pneumonie.

As the vinegar is a source of acetic acid (diluted) very current, it is used in many receipts or domestic easy ways where an acid is necessary: descaling, neutralization of a basic solution , cleaning of certain spots… its parapharmaceutic use must however be carried out with precaution.

Formerly, the vinegar was mainly used for its properties disinfectants. The legend wants that Antoine Maille stopped the Grande Plague of 1720 in Marseilles with his “vinegar of the four robbers”. He then recommended to swallow a spoon with coffee diluted in water glass with jeun and to rub of it the temples and the hollow of the hand with. As for his son, the founder of the mark Mesh, it made known himself larger courses European with his vinegars for the hair, the buttons, the voice, the vapors, the baths. At the same time, one used also the vinegar to purify the water of the Seine before drinking it or to seal his thirst.

Domestic manufacture

It is historically the first form of manufacture. In each family having at disposal of the alcoholic drink remainders, of the wine in the majority of the areas, one manufactured his vinegar in a container reserved for this use, the vinegar manufacturer.

The Vinaigrier is either small a Fût, or a stoneware pot, one like the other provided with an opening in top to pour the liquid and with a tap in bottom to tap the vinegar. One places it in a normally heated room, the Cuisine for example, at a place where it any more will not be moved. To start to make its vinegar, there are two methods. One can is to get (near a friend) a piece of “mother”, Champignon parasite which is formed during the fermentation of the wine, or is to wait until this one is formed. In this case, one pours good wine in the vinegar manufacturer, then one deposits on the surface the “mother”, then one closes again while letting pass from the air and one has patience from 4 to 6 weeks. But still better, without using of mother, one pours in vinegar manufacturer 2/3 of good Vin, between 8° and 10° not more, and 1/3d' excels old vinegar, then one covers.

In a few days, a fine veil and blanchâtre will be formed on the surface of the liquid. This veil on the surface of the vinegar is formed by a Bactérie, a acétobacter of thousandths of millimetre transported by the airborne dusts. Louis Pasteur names this bacterium Mycoderma aceti , because he believes being in the presence of a Champignon. The latter needs Oxygène to live and transforms the alcohol of the acetic wine in Acid, out of vinegar (literally). It is this Bactérie which forms the film on the surface of the vinegar. That Ci should not thicken too much with the risk to deposit at the bottom of the vinegar manufacturer.

At the end of 2 months, one starts to tap his vinegar, in minor amounts, by adding at once in the vinegar manufacturer an equivalent quantity of Vin by taking care not to damage nor to immerse the veil. The best wines give the best vinegars and you will use your funds of bottles.

Vinegar of Orleans

Orleans was the French capital of the vinegar a long time. The Corporation of the vinegar manufacturers, buffetiers, sauciers and moutardiers of Orleans founded in 1394 and was officially recognized by the king of France in 1594.

At the 18th century, the city did not count less than 300 producers. But the discovery by Pasteur of the bacterium mycoderma aceti made it possible to develop a means of accelerating the natural Fermentation: instead of 3 weeks, industry can now produce enormous quantities in less than 12 midnight.

Today, only the company Martin Pouret, founded in 1797, continues to produce a vinegar worked out according to the method known as “method of Orleans” starting from wines of the Loire or South-west. It is out-of-date safe from the light in barrels of 240 liters, at a temperature of 28 degrees. During 3 weeks, the bacterium produces 50 liters of vinegar under surface, which then are tapped and replaced consequently quantity of wine.

This producer is the first to have had the idea to scent the vinegar with grasses and aromatics, like the Estragon, idea largely copied since.

When one qualifies a wine table wine “of Orleans”, it is a wink with the vinegar of Orleans and a manner of saying that a wine is imbuvable.

Aromatized vinegars and balsamic vinegars

The balsamic Vinaigre ( aceto balsamico ) is originating in Modena, in the north of the Italy. This “vinegar” with bitter-sweet savor, i.e. little alcoholized, is not, to tell the truth, really a bus it is made not starting from wine, but of grape juice. Largely marketed that for a few years, the gourmets have sworn today only by him. “Truth”, out-of-date during 20 years in Barrel S of wood, is rare and very expensive. The vine growers manufacture it starting from Moût sweetened grapes, gorged with sun and sugar. The vinegar passes out of increasingly small small casks and from wood different (Chêne, Châtaignier, Cerisier, Frêne, Mûrier…). The more the vinegar concentrates, the more the Suc S and the Arôme S develop, the more acidity decreases. The more one waits, the more it improves and takes a sweetened savor and a dark dye. The marrowy one of this elixir of color caramel joins a light wooded acidity.

The balsamic vinegar that one finds in the trade is in general old from 3 to 5 years and has a powerful flavor nevertheless. The balsamic vinegar has a bitter-sweet Saveur which scents as well the salad S as certain cooked dishes, or even of the Dessert S (on strawberry S). Its price varies according to the age and the manufactures quality.

Very with the mode also, vinegar of Jerez or Sherry (in Spain), powerful and scented. It is used in kitchen like a good wine.

On the shelves commercial, one finds all kinds of vinegars today: of wine, of Cider, Rice, Malt, with the garlic, the Tarragon, the Raspberry… but will know that it is always preferable to choose a vinegar of the artisanal type, even if it is a little more expensive. You can also aromatize yourself your vinegar by adding to it grasses of your choice, onion or garlic. Let macerate a few days before using it.

Honey vinegar

The vinegar of honey is a vinegar only manufactured with water and honey. It is a soft vinegar whose acidity does not exceed 5°.

Its manufacture domesticates is done in a sandstone vinegar manufacturer either starting from Hydromel, or of wide water honey (500gr for 3 liters of water) to which one adds a mother to vinegar and that one lets rest in a hot part, as kitchen.

Melfor

The Melfor is a spirit vinegar rather soft aromatized with honey and the plants. Produced by the Higy company with Mulhouse, it is very much used in Alsace and the Moselle to season salads and the crudenesses.

Internal bonds

Card Know-how: To produce its wine vinegar

External bonds

Vinegar
Easy ways with Vinegar

Nds-nl: Edik Simple: Vinegar

Random links: