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With this cooking holiday in the beautiful and relaxing Dordogne region of South West France you will learn to cook like a pro . . . experience the finest of wines, great food and the traditional markets as you take your culinary skills to the next level.

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Cooking courses
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Tips from professional Chef Tallyrand:

Tallyrand Food and Cooking Tips

Food tips on vinegar

Vinegar - cooking and usage tips

  • The better quality the vinegar the better the final product

  • Natural vinegars are best for salads and salad dressings

  • Take into account the colour of the vinegar as this will greatly effect the colour of the dish it is being used for; especially for reductions

  • A ‘reduction’ is obtained by simmering vinegar (herbs and spices may also be added) over a moderate heat; thus reducing the amount down by evaporating off some of the water content. This intensifies the flavour and is used for adding body and flavour to sauces.

  • Honey, sugar etc may also be added to a reduction to sweeten it if required

  • Be careful not to inhale the fumes when reducing vinegars, they will be strong and induce coughing

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Published 19 November2001

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