[Sca-cooks] Flavored vinegar
Elaine Koogler
ekoogler1 at comcast.net
Thu Jun 16 20:26:22 PDT 2005
Robin wrote:
> I'm thinking of making some flavored vinegar, probably rose vinegar.
> The "Obra de Agricultura" says it can be made with dried roses. That
> suits me, because I can buy food-safe rosebuds in the health food
> store, and I don't have a source of pesticide-free fresh roses.
>
> The "recipe" calls for steeping the roses in the vinegar, and leaving
> the bottle in a sunny place for 40 days. This seems similar to modern
> recipes I've seen for homemade herb vinegars.
>
> Any comments? Is this a safe method, assuming that I sterilize the
> bottle first?
>
Speaking of vinegars...I acquired a couple of really unusual and nice
ones last week. One is a pomegranite balsamic, the other blood orange
vinegar. I tried the latter as a marinade for a pork
roast.....yummmmmmmm. I also have an apricot-ginger mustard that I want
to try on a pork roast as well.
Kiri
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