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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Wed Feb 19 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

746.0. "Wine Vinegar Cooking" by PNEUMA::WILSON (Les Garcons de la Plage) Fri Oct 02 1987 15:28

    What are the various wine vinegars used for? 
    
    Anyone have experience using a variety of them in cooking?
    
    Recipes?
    
    
    WW

T.R	Title	User	Personal Name	Date	Lines
746.1	try garlic wine vinegar!	USAT02::CARLSON	set person/positive	`Fri Oct 02 1987 20:12`	4
	I use a wine vinegar to pour over cooked spinach, and to mix with oil for salad dressings. (good in pasta salads) Theresa.
746.2	vinegar? oh yeah!	THE780::WILDE	Analysis, Mr. Spock?	`Tue Oct 06 1987 00:19`	24
	Dill herbed vinegar as a dressing over green beans and sliced red onions makes a quick, easy salad. Other uses: thin mayonaise with garlic wine vinegar to make quick dressing for greens (season with herbs of choice) 1 teaspoon plain vinegar in water in which you poach eggs, keeps them from spreading so much. thin slice cucumber (peel em if thick skinned), sliced red onion, sliced radish....use favorite flavored vinegar as a marinade - 24 hours to 48 hours later you have a relish....store in fridge another relish: drained, canned corn (green giant without lots of water), drained canned garbanzo beans, fresh blanched green beans (pieces), green pepper (pieces), and green onion. Dress with vinegar and sugar to taste. hold in fridge for 24 hours for tastes to meld. Plain balsamic vinegar is a wonderful dressing for tomatos from the garden.
746.3	Strawberry Vinegar	SALEM::PHILBRICK		`Thu Jul 30 1992 15:11`	16
	Strawberry Vinegar Wonderful for salad dressings! Makes 3 pints 5 cups strawberries 1 quart wine vinegar 1/4 cup sugar Reserve 1 cup whole berries. Crush remaining berries. Add vinegar and sugar and stir well. Cover and refrigerate for 2 days. Place a jelly bag or a sieve lined with cheescloth over a bowl, and strain berry mixture; do not squeeze. Discard pulp. Place juice in a large saucepan and bring just to a boil. Place 1/3 cup reserved berries in each 1 pint jar or bottle. Add hot juice to within 1/4 inch of top. Cap or cork. Store in dark cool place for 3 weeks before using. Brenda