Vinegar - not just an ingredient

The owner of a famous American restaurant French Laundry, Thomas Keller makes a simple sauce for green beans, whipping cream and adding to them the red wine vinegar. Sour note vinegar reduces the creamy taste and texture of the sauce is similar to oil, but it is much easier.
Cooks say that by the way used vinegar, you can always distinguish the good from the great cooks. The owner of a famous American restaurant French Laundry, Thomas Keller makes a simple sauce for green beans, whipping cream and adding to them the red wine vinegar. Sour note vinegar reduces the creamy taste and texture of the sauce is similar to oil, but it is much easier.
Vinegar in cooking not only an ingredient, it is itself a way to prepare foods, especially pickles and marinades. The most natural product to do this are cucumbers. But not only that: You can marinate and peaches, and cherries, and onions, shallots, and even. Vinegar thus should have at least 4% acidity. Often use white vinegar, but worth a try, and more fragrant varieties, including rice, which makes it easier to marinade.
Apple cider vinegar is good for pickling cucumbers, peaches and other stuff, its aroma and acidity level is optimal for this task.
Balsamic vinegar - is a kind of brandy vinegar, it is mild and sweet, using it is always possible to prepare well-balanced to taste the dressing, but it was good, and as a single ingredient. Especially delicious sprinkled Balsamico ripe tomatoes - fresh or freshly baked in the oven. Even more impressive results give a few drops of balsamic vinegar in summer berries. Since the "balsamic" so harmoniously sweet and sour notes, it goes well even with foie gras.
Brown rice vinegar. It might be called the Asian "balsamico". It is indispensable in the majority of Chinese, Korean and Thai salads. Its can also be used as an ingredient in more complex sauces for roasted or grilled vegetables in a pan: in this capacity, he replaces the lemon.
Champagne vinegar is applicable in all cases where commonly used white and red wine vinegar, but it features a more delicate flavor.
Distilled white vinegar is the most dismal of all, and. as a joke someone famous chefs, it is best to use it for washing vegetables and fruits.
Fruit vinegars (raspberry, blueberry, etc.) - something between a balsamic and wine vinegar. Many of their species are used for salads. Raspberry Vinegar has the property to reduce fat in the flavor of a dish.
Red wine vinegar as if specially made for salads. The simplest dressing, with its "participation" - mix red vinegar, olive oil and add the French (Dijon) mustard.
Rice wine vinegar has a very mild flavor and is good for light salad dressings, especially when combined with sesame oil. From it also turns out a great "dip", if the rice wine vinegar, add finely chopped garlic and a little sugar.
Vinegar "sherry" is more acidic than balsamic, and its use for preparation of a more vibrant ingredients. Especially good for potato salad or Spanish tomato soup "Gazpacho".