Cooking Healthy with Vinegar

Every home, in my opinion, should have some type of vinegar on-hand at all times. A lot of people I know, myself included, use it for cleaning purposes. [See my article Go Green and Save Money: Clean Up with Herbal Vinegar.] However, vinegar is also great for cooking -- and not just for salad dressings. Vinegar has been used by cooks for centuries. In today's health-conscious society, vinegar can be a healthy choice as a flavor additive -- and you do have a lot of flavors from which to choose.

Three of the most common types of vinegar are distilled (made from grains), apple-cider (made from apples), and malt (made from ale). All can be purchased fairly cheaply from any grocery store. Distilled and apple-cider vinegars can be mixed with extra virgin olive oil to make a simple low-calorie, low-fat, low-sodium salad dressing. Malt vinegar can be used instead of salt on such things as fish.

Tip: Add some of your favorite herbs to the vinegar for even more flavor.

The better vinegars, however, are made from different types of wines; e.g., white, red, fruit, and rice wines, as well as, champagne and sherry. (The name vinegar actually comes from the French vin aigre meaning "sour wine.") The wine is fermented in such a way that the alcohol is changed to acetic acid. There is an old method known as the Orleans method in which two parts vinegar are mixed with three parts wine to which a starter is then added. This mixture is then stored in wooden casks for ten months. During this time, the vinegar prevents the development of undesirable organisms and promotes the development of vinegar bacteria. The alcohol turns to acid; however, the flavors of the wine are not lost. These types of vinegars are a bit more expensive than the distilled, apple-cider, and malt vinegars. They can, though, be used to make ho-hum dressings taste special of add a bit of a "kick" to fruits and vegetables. [For a recipe using white wine and sherry vinegars, see my Recipe for Tomato and Basil Salad Dressing.]

Tip: Rice wine vinegar is not as acidic as other vinegars, so feel free to use more of it in your recipes.

The most expensive vinegar on the market is balsamic vinegar. The reason for the expense is due to the method used to make it, which is quite time-consuming. Specially-grown grapes are cooked over a fire and then stored in wooden casks, where the vinegar is allowed to age for years. The result is a rich, thick vinegar with a luscious flavor. While expensive, just a little balsamic vinegar goes a long way, meaning that expensive bottle will last a long time.

Tip: Use a little blackberry-pear balsamic vinegar along with some fresh blackberries to make a homemade blackberry barbecue sauce.

Most grocery stores now carry various types and flavors of vinegars. You can try experimenting with some to add flavor without calories, fat, or sodium to your meals. If you cannot find a vinegar to suit your tastes, try making your own herb-infused vinegar. Just add your favorite herbs to the vinegar, store in a glass bottle, shake daily, and within a few weeks, you will have a nicely-flavored vinegar. Just strain and use on some of your favorite foods.

References:

Rogers, Jean, ed. The Healing Foods Cookbook. Emmaus, PA: Rodale Press, Inc., 1991.

Slow Food USA: Ark of Taste. Wine Vinegar -- Orleans Method.