[Sca-cooks] white balsamic vinegar?

[Huette von Ahrens]

Here are some vinegars that you didn't post:

Coconut
Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used 
extensively in Southeast Asian cuisine (particularly in the Philippines, a major 
producer of the product), as well as in some cuisines of India. A cloudy white 
liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

Cane
Cane vinegar, made from sugar cane juice, is most popular in the Philippines 
(where it is called sukang iloko), although it is also produced in France and 
the United States. It ranges from dark yellow to golden brown in color and has 
a mellow flavor, similar in some respects to rice vinegar, though with a somewhat 
"fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, 
containing no residual sugar.

Raisin
Vinegar made from raisins is used in cuisines of the Middle East, and is produced 
in Turkey. It is cloudy and medium brown in color, with a mild flavor.

Beer [different from Malt vinegar]
Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although 
its flavor depends on the particular type of beer from which it is made, it is often 
described as having a malty taste. That produced in Bavaria is a light golden color, 
with a very sharp and not overly complex flavor.

Honey
Vinegar made from honey is rare, though commercially available honey vinegars are 
produced in Italy and France.

Chinese black
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum. 
It has an inky black color and a complex flavor.

I personally never cook with white distilled vinegar because it usually is a chemical
vinegar and not a natural one.

Huette



--- Tom Vincent <tom.vincent at yahoo.com> wrote:

> It's made with white grapes instead of red.
>    
>   White Balsamic Vinegar 
> 
> A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed
> juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus
> providing a deep reddish color which may add a undesirable tint to the food being dressed. The
> white variety is often used when the color of white sauces or foods will be adversely affected
> by the dark brown color of traditional balsamic vinegar. White balsamic vinegar is milder and
> less sweet than regular Balsamic vinegar and is often considered more suitable for use with
> salad dressings, since it does not have a strong flavor that can be overpowering when used on
> salad greens.
>    
>   http://www.hormel.com/kitchen/glossary.asp?id=34772&catitemid=
>    
>   I found an interesting write-up on some varieties of vinegar:
>    
>   http://www.truestarhealth.com/Notes/3646006.html
>    
>     The word vinegar comes from the French vin meaning “wine” and aigre meaning “sour.” It’s
> named this way because more than 10,000 years ago, vinegar was “discovered” when a cask of wine,
> gone past its time, had turned sour. But wine isn’t the only thing that vinegar comes from. It
> is produced from many other sugar-containing products. Traditionally, whatever local
> sugar-containing food source was plentiful was turned into the predominant vinegar of a region:
> grapes in France and Italy; malt in England; rice throughout Asia; and apples in North America.
> 
>     Varieties  Today, there is a wide variety of vinegars to choose from. They include:
>   Apple-cider vinegar
>   This traditional cider vinegar is made from freshly pressed apple juice that is allowed to
> ferment over a four- to six-week period at room temperature. Strongly acidic, quality cider
> vinegar has a bright, crisp flavor and tastes like the apples from which it was pressed.
> Apple-cider vinegar is used in dressings, sauces, condiments, marinades, and pickles.
>   Balsamic vinegar
>   Originally produced only in Modena, Italy, balsamic vinegar is now made in many places,
> chiefly in California. The best balsamic vinegar is made only from Trebbiano grapes. With a
> taste blending both sweet and sour, it has a dark color and is one of the most flavorful of
> vinegars. It can be sprinkled on cooked meats, salad greens, strawberries, peaches, and melons.
> There is also a white balsamic vinegar (a pale gold), which has a sharper twist to it than most
> darker balsamic varieties.
>   Malt vinegar
>   Made of sprouted and fermented barley, malt vinegar is too strongly flavored for salad
> dressings. However, when it is distilled to a clear white, instead of amber brown, it is
> excellent for pickling, and in England it is liberally splashed over fish and chips.
>   Rice vinegar
>   This vinegar, distilled from rice, has less of a sharp tang than cider vinegar, and just a
> hint of sweetness. The Japanese use it in making rice for sushi, in dipping sauces, and to
> create many pickled dishes. It is also good for marinating tofu (with soy sauce and ginger), and
> in grain and bean salads. Widely used in Asian dishes, rice vinegar is popular because it does
> not significantly alter the appearance of the food.
>   Umeboshi vinegar
>   Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a
> by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not
> classified as a vinegar because it contains salt, but it is a good substitute for vinegar and
> salt in any recipe. It has a light, citric flavor and lends itself well to salad dressings and
> adding flavor to steamed vegetables.
>   White distilled vinegar
>   This vinegar is strong, acidic, and too sharp for dressings and regular cooking. Use it
> sparingly, or substitute lemon, tomato, or grapefruit juice in recipes where white vinegar is
> called for.
>   Wine vinegar
>   Wine vinegar—made from red, white, or rose wines—is an excellent condiment. These vinegars may
> be used interchangeably. They are flavorful, fruity, and combine well with salads, sauces, and
> dressings.
>   Sometimes wine vinegars have fruit or herbs, such as raspberry or tarragon, added to them.
> Raspberry vinegar can be sprinkled on fruit salads, used as a marinade or basting sauce for
> meats, added to your favorite salad dressing, or used by itself on salads or cooked vegetables.
> Herb vinegars are especially useful in salads and savory dishes.
>   In the Philippines and Indonesia, coconut and cane vinegars are popular, and in the Middle
> East, date vinegar is a favorite.
> 
>     Buying and Storing Tips  The shelf life of vinegar is almost indefinite. Because of its acid
> nature, vinegar is self-preserving and does not need refrigeration. White vinegar will remain
> virtually unchanged over an extended period of time. And, while some changes can be observed in
> other types of vinegars, such as color changes or the development of a haze or sediment, this is
> only an aesthetic change. The product can still be used with confidence.
>   Vinegar is best stored airtight in a cool, dark place.
> 
>     Availability  Vinegar is widely available in most food markets. Specialty shops and natural
> foods stores may have a larger selection.
> 
>     Preparation, uses, and tips  Vinegar is essential in making pickles, mustards, and
> vinaigrettes. It also adds a burst of flavor to a multitude of sauces, marinades, and dressings,
> as well as sweet-and-sour dishes and marinated herring.
>   For salads, the ideal proportion of oil to vinegar is generally thought to be three parts oil
> to one part vinegar; however, given the range of tastes and strengths of the many oils and
> vinegars, feel free to adjust these measures as needed.
>   When using vinegar in salads, don’t hesitate to use more than one variety. Vinegars can easily
> be combined. For example, you may want to use one as a base and another for its particular
> sharpness, sweetness, or flavor. Fresh lemon, orange, tangerine, grapefruit, and lime juices add
> a sparkly, clean, and fresh quality that combines well with vinegars.
> 
>     Nutritional Highlights  Vinegar, cider, 1 cup (240g) (236.6ml)
> Calories: 33.6
> Protein: 0.0g
> Carbohydrate: 14g
> Total Fat: 0.0g
> Fiber: 0.0g


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