[Sca-cooks] Cinnamon in German cooking, esp knodeln

[David Walddon]

Even in the northern sources the vinegar recipes are mostly (not exclusively) for wine vinegar (no distinction on type of wine). 
Apples were probably used and I just found an Italian reference (no recipe) for honey vinegar. 
Do you have any apple vinegar recipes?
David

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Nov 26, 2010, at 11:52 AM, otsisto wrote:

> Wouldn't cider vinegar have been used in the more northerly areas of Europe
> where apples were more common then grapes?
> And if so, wouldn't that apple have been more tart, like a Jonathan then a
> red Delicious back then?
> Perhaps the gentleman was meaning tartness and not acidity. Or perhaps the
> cider was more acidic back then due to the type of apple being grown. When
> speaking about acidity one needs to consider the region's soil, type of
> apple, process, and era.
> De
> 
> -----Original Message-----
> Just a quick further comment on the vinegar.
> So the red wine vinegar is at 5.1% acidity following a period recipe.
> BUT the complexity of flavor is VERY different than a modern Red Wine
> Vinegar.
> I am using dregs from several different red wines (I have in the past used
> one type and found it to be pretty much the same) and a purchased mother.
> It seems more astringent than a modern one and more acid but when tested it
> is not. And the aroma is way more interesting.
> It is not at all like modern red wine vinegar. BUT it is NOT more acid.
> Eduardo
> 
> 
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