Vinegar In Cooking

Buttermilk: When a recipe calls for buttermilk and you don’t have any on hand, just add a tablespoon of Vinegar to a cup of milk.

Hard Boiled Eggs: Adding two tablespoons of Vinegar per quart of water before boiling eggs will prevent cracking, and the shells will peel off faster and easier when they’re done.

Cake icing: Cake icing can be prevented from becoming sugary if a little Vinegar is added to the ingredients before cooking. The same is true when making homemade candy.

Fish:You can enhance the flavor of your favorite grilled fish dishes by adding a dash of Vinegar. For firmer, whiter fish, soak your favorite fillet or seafood steak for 20 minutes in one quart of water and two tablespoons of Vinegar.

Keeping potatoes white: A teaspoon of white distilled or cider Vinegar added to the water in which you boil potatoes will keep them nice and white. You can keep peeled potatoes from turning dark by covering them with water and adding 2 teaspoons of Vinegar.

White Rice: For fluffier, great-tasting rice, just add a teaspoon of white Vinegar to the boiling water. Your rice will be easier to spoon out and less sticky.

Freshen Air: In addition to adding flavor to your meal, leave a bowl of white Vinegar on your counter while cooking to remove all cooking odors. Works great when cooking fish!

Meat Tenderizer and Marinade: A mixture of one-half cup of white, cider or wine Vinegar added to a cup of liquid bouillon makes a great marinade base.

Too Sweet? Too Salty? To rescue a recipe that tastes too sweet or too salty after you’ve mixed the ingredients, try adding a dash of Vinegar. It may save the day.

Vegetable Revival: To revive vegetables that look a little tired and wilted, soak them in one quart of cold water and a tablespoon of White Vinegar.