By an unfortunate set of circumstances, characterizing a person or thing as "sour as vinegar" implies negative traits. It may stem from the French origins of the word vinegar, vin aigre, meaning “sour wine”—an unfair assumption that all vinegar is made of bad juice. I can tell you for a fact, the best vinegars in the world are made of superlative ingredients, and fermented with intention. The outcome: a bright pantry staple that accentuates any food it touches.
Having worked in many restaurant kitchens, I couldn’t count if I tried the number of times I’ve heard a chef say, "If a dish is missing something, it probably needs acid." With this in mind, I wrote a book called Acid Trip, in which I traversed the globe learning how to make myriad vinegars, as well as cook with them. I’d be lying if I said I found one steadfast rule for how to use vinegar, aside from the belittling option to use it to clean.
from Food52 https://ift.tt/3tijLVE
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