Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity that converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages (like shrubs), to an odor diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are myriad vinegar varieties found in markets today, and the following are among the most commonly available. Apple cider vinegar (also called cider vinegar) is made from fermented apple cider and has a faintly sweet apple flavor. Cane vinegar is based on the juice of sugarcane; it has a rich and mellow, slightly sweet flavor and golden color. Distilled white vinegar (or simply distilled vinegar) is exceedingly high in acetic acid and is very sour and rather harsh-tasting. It's often made from a grain-alcohol base. Fruit vinegars come in a bevy of flavors made from the juice of various fruits including raspberries, mangos and oranges.

Herb vinegars are made by steeping fresh herbs in warm vinegar for a period of time until the vinegar is completely infused with the ingredient's flavor. Such vinegars may be based on a single herb (such as tarragon) or a combination of herbs and other flavorings (such as oregano and garlic). Malt vinegar is a mellow-flavored favorite in Britain, particularly with fish and chips. It's based on malted barley and sometimes colored with caramel. Rice vinegar, made from fermented rice, is mild, slightly sweet and used widely in Japanese and Chinese cooking. It's a key element in dishes such as sushi. Wine vinegars can be made from either red or white wine and can range in flavor from pleasantly pungent to rather ordinary. Two of the most highly regarded vinegar styles come from Italy and France. From Italy comes the exquisite Italian balsamic vinegar, made in and around the areas of Modena and Reggio Emilia. It's produced from white Trebbiano grapes, the must of which is cooked and concentrated until deep, dark and rich.

The vinegar continues to gain its dark color and pungent sweetness from a lengthy period of aging in barrels of various woods (such as chestnut, juniper and mulberry) and in graduating sizes, from larger to smaller as the vinegar ages over a period of years. order sushi online burnabyIt should be noted that many balsamic vinegars contain sulfites, which are primarily added to inhibit the growth of unfavorable flavor-detracting bacteria. sushi delivery toronto westBalsamic vinegars range in age from young (3 to 5 years), to middle-aged (6 to 12 years) to the noble older versions, which can range from 12 to over 100 years old. what to order at sushi ranBy law, a vinegar labeled aceto balsamico tradizionale di Modena must have been wood-aged for a minimum of 12 years. how much sushi rice for one person

The word stravecchio on the label tells you the balsamic's been aged at least 25 years. Older, high-quality balsamics are sometimes used as an aperitif or digestif after a meal. White balsamic vinegar also comes from Modena, Italy, but is made by an entirely different process than classic balsamic vinegar. The grape undergoes pressurized cooking, which prevents the caramelization of both flavor and color. White balsamic vinegar is aged only 1 year in uncharred barrels, further assuring both color and flavor will remain light. It's used in food preparations where additional color is not desired. France gives us Banyuls vinegar (le vinaigre de Banyuls), which hails from the area around the seaside town of Banyuls-sur-Mer, a region wine lovers know for its unusual fortified wines. Comparing favorably with Italian balsamic vinegars and aged Spanish sherry vinegars, Banyuls begins life as one of the local wines (typically grenache) and spends five years or more maturing in oak barrels. During the final year of aging, vinegar from an older batch is added to trigger the ultimate conversion from wine to vinegar.

The result is a tart blend replete with complex aromas of allspice, anise, nuts and vanilla. From the area of southern Spain around Jerez de la Frontera comes not only sherry but aged sherry vinegar as well. Like balsamic vinegar, some sherry vinegars are aged for years—30, 50 or even 75. And though not as well known as balsamic vinegars, these aged Spanish vinegars rival many of their Italian counterparts in quality, flavor and character. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet-and-sour dishes and marinated herring. It's also widely used as a table condiment in many cultures. Vinegar should be stored airtight in a cool, dark place. Unopened, it will keep indefinitely; once opened it can be stored for about six months. From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Related Recipes From Food Network Cranberry Vinegar Tarragon Chive Vinegar North Carolina-Style Vinegar Barbecue Sauce South Carolina-Style Mustard Barbecue Sauce Mad Tea Vinaigrette "Tea Vinny" le vinaigre de BanyulsSticky Rice is the foundation of all great sushi as the definition of sushi is vinegar dressed rice. Though ingredients and freshness of fish may vary from one sushiya (sushi bar) to the next, it is the rice that truly determines an establishment’s uniqueness and each itamae (sushi chef) usually has his or her own custom recipe for sushi rice. The carefully followed steps of preparation should yield sufficiently seasoned, toothsome grains that are high in gloss and easily separated yet simultaneously sticky. In other words, sushi rice should easily adhere to itself and the sushi nori, yet grains should separate and disperse easily and evenly across the tongue with each bite. With flavorful rice, the amount of soy sauce needed is greatly lessened and sometimes completely unnecessary.

From start to finish it takes about 1 1⁄2 hours to prepare sushi rice. Be sure to give each step the time it needs to be thoroughly completed. WASH Before cooking the rice, place in a medium sized bowl and swish with cold water at least 4 times to remove the excess starches. RINSE Place rice in strainer and rinse thoroughly with cold water. DRAIN Allow rice to drain in strainer for 10 minutes. STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time as rice is done after exactly 40 minutes. MARINATE While the rice cooks, mix the vinegar, sugar, salt and lime juice if desired in a small cup or bowl. Do not heat to dissolve sugar and do not refrigerate. After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed. COOL Allow rice to cool to room temperature.