Vinegar is a versatile, unique and mysterious ingredient in cooking. This mystery has led to a lot of myths, some true, and others not. Does vinegar burn fat? Does vinegar go bad? Is vinegar considered a magic potion? In an article that was previously published, we discussed many of the secrets behind vinegar’s creation. Simply put, fermentation of wine. This process yields a compound with 47% acidity. The acidity of common low-quality white vinegar is 5% and the rest is water. It is almost irritating because of its acidity. Vinegars that are more refined have diluted acetic with sweeter acids. Particularly tartaric acid found in red wine vinegar and malic acid in apple cider vinegar. Acid is everything. Vinegar is unique because it releases hydrogen ions, which can cause different reactions depending on what food they are interacting with.
For example, vinegar can be sprayed onto broccoli to cause it to turn yellow. This is due to the reaction between hydrogen and chlorophyll. Vinegar, on the other hand, revives the color of foods rich in anthocyanins such as red cabbage and cherries. Balsamic vinegar is a great pairing for red fruits. Vinegar’s precious hydrogen is responsible for many foods’ textural changes. Particularly those high in starch and proteins. Vinegar marinated meat becomes more tender. What happens to carpaccio if it is left to marinate for too long in vinegar? It “cooks” because proteins are more likely to be destroyed when exposed to heat. The vinegar’s acidity is believed to be a panacea for many ailments. Unfortunately, this is where we fall for the myth. One of the most popular claims about vinegar is that it can help to reduce fat. Some items talk about vinegar’s ability to melt fat. This means that one spoonful should not be taken with a full stomach.
It is dangerous. Vinegar contains real acid and can cause stomach irritation if consumed alone. There are no scientific studies that support vinegar’s effectiveness in weight loss or “melting away” fat. Vinegar can be used to flavor dishes and it is a must-have. If you can find high quality vinegar, make sure to stock up . Vinegar never goes bad. Its durability is the real myth. Vinegar has almost no expiration date due to its acidity. Vinegar can be used in many dishes as a preservative. One example is “sardines-in-saor”, a Venetian traditional dish that uses fried sardines and then marinated with onion and vinegar. This centuries-old dish was created by fishermen who were often at sea for several weeks. They were unable to return home so they had to bring food that could be preserved for a long time. The myth that vinegar never expires is true in this instance. In fact, the best vinegars are the ones that have been aged the longest. These are rare vinegars because discount vinegars tend to lose their acidity over time. This means you can add more without worrying about it.
