you all splash vinegar onto your dishes?

[boomchakabowwow]

this morning was cool, so i took advantage and slow cooked a ox-tail dish. it's done, and i tasted it and adjust seasoning.

i took a sample out and splashed some red wine vinegar on it, and KABLOOSH! it wakes up! i am not even sure what is happening. it isnt sour, i dont add that much. but it is great. i do it to braised greens all the time.

 

[Heckel7302]

Adding acid to a dish almost always elevates it. I think this is something many people don't think about. Could be vinegar, lemon juice, wine, whatever.

 

[cooktocut]

Salt, Fat, Acid, Heat is a great read that goes more into depth on this.

 

[MarcelNL]

yeah, and it already works by adding a few drops, ridicuous as it sounds...flavors open up and suddenly create a full bandwidth rather than sections on their own

 

[Mytola]

Absolutely! Vinegar is the "secret" to elevating so many dishes, and it's seriously like magic sometimes. I like to deglaze the pan while cooking meat with a bit of vinegar, I like to add it it soups and casseroles, I like to sprinkle some on salads etc. Vinegar in moderation brings out everything, and it's also a lot easier to deal with when you inevitably add a bit too much - which is a hassle with salt or hot stuff like chilis where your only real option is dilution.

If you add too much vinegar, you can usually bring it back to a perfect level by adding some sweetness to the dish. Boom, and it's right back in deliciously perfect street!

Another acidic ingredient I've recently started using is amchoor - basically powdered unripe mango. It's perfect for the same reasons - acid - and even more so when you don't want to add any liquids for whatever reason.

 

[M1k3]

A little vinegar/acid in general, can also allow you to use a little less salt, for those watching their sodium intake.

 

[sumis]

i don't splash, but yes.

.

 

[rickbern]

Absolutely! Vinegar is the "secret" to elevating so many dishes, and it's seriously like magic sometimes. I like to deglaze the pan while cooking meat with a bit of vinegar, I like to add it it soups and casseroles, I like to sprinkle some on salads etc. Vinegar in moderation brings out everything, and it's also a lot easier to deal with when you inevitably add a bit too much - which is a hassle with salt or hot stuff like chilis where your only real option is dilution.

If you add too much vinegar, you can usually bring it back to a perfect level by adding some sweetness to the dish. Boom, and it's right back in deliciously perfect street!

Another acidic ingredient I've recently started using is amchoor - basically powdered unripe mango. It's perfect for the same reasons - acid - and even more so when you don't want to add any liquids for whatever reason.

Pomegranate molasses works well for a variety of foods too. Adds a bit of sweetness as well

In Morocco they add a bit of preserved lemon. Same deal

 

[jaydee]

Salt, Fat, Acid, Heat is a great read that goes more into depth on this.

Enjoyed watching the series also.
Of course this is a basic and common "concept" to all cooking/cuisines but I see it mentioned even more often in the indian cuisine.

When indian housewives/househusbands/cooks talk about each others dishes,
they would most likely not ask about the actual ingredients used (&amount) but ask what the other used to add acidity, sweetness, etc.
Also goes to show how good they actually can cook as non-professionals.

 

[Naftoor]

Three flavor notes that I’ve learned to use heavily that before I got into knives and cooking by extension, instead of just throwing things together, that I wouldn’t have thought of. The first is sweetness. I find it works well in combination with umami to make a dish more “moreish”. The second is umami bombs, so soy sauce, fish sauce, worchesteresterestershire, tomato paste, miso to add depth to things.

The last is absolutely acid. I’ve been using bog standard white distilled or apple cider vinegars, and very occasionally lemon juice. I need to find some fancier vinegar options (for cooking, I’m not fancy enough to be using finishing vinegars) given how much I use it. It brightens and elevates any form of dish that’s liquid. Chili, sauces, stews, soups. It lets the flavors sing out a little more brightly without getting muddied, and lightens the feel on the tongue when you’re dealing with a richer thing so it doesn’t taste as heavy.

 

[boomchakabowwow]

it's probably the reason i like Tabasco sauce. it is so vinegar heavy, and it does the job of a splash of acid.

 

[deltaplex]

Always! I use acid the same as salt (sugar too!) to adjust seasoning once the dish is cooked.

 

[Mytola]

The second is umami bombs, so soy sauce, fish sauce, worchesteresterestershire, tomato paste, miso to add depth to things.

I highly recommend you try out MSG as well, if you haven't already. It's super useable as umami and flavour enhancer. I use it a lot myself, especially with umami heavy dishes.

 

[chiffonodd]

Yup I keep chinkiang (zhènjiāng)/Chinese black vinegar on hand for many Asian-inspired dishes, balsamic for Italian-inspired, and a handful of others (sherry, champagne, red wine, white wine, etc) for other applications. A splash here or there is great for adding a little brightness. Dishes can be dull and muted without enough acidity.

 

[Jovidah]

All types of vinegar make me gag from the scent alone... so nope. In fact, the whole 'just add acid to everything' tendecy has sadly started to catch on here, which makes eating out evermore annoying. Because for some reason vinegar is always the default acid here, especially in salad dressings.
Citrus is a million times better IMO.

 

[MarcelNL]

i don't splash, but yes.

.

all men splash ;-)

 

[Jovidah]

Yes and some are old enough for it to be sour...

 

[boomchakabowwow]

all men splash ;-)

hahahah... probably should have spit the tomato out of my mouth first.

 

[Honerabi]

Three flavor notes that I’ve learned to use heavily that before I got into knives and cooking by extension, instead of just throwing things together, that I wouldn’t have thought of. The first is sweetness. I find it works well in combination with umami to make a dish more “moreish”. The second is umami bombs, so soy sauce, fish sauce, worchesteresterestershire, tomato paste, miso to add depth to things.

The last is absolutely acid. I’ve been using bog standard white distilled or apple cider vinegars, and very occasionally lemon juice. I need to find some fancier vinegar options (for cooking, I’m not fancy enough to be using finishing vinegars) given how much I use it. It brightens and elevates any form of dish that’s liquid. Chili, sauces, stews, soups. It lets the flavors sing out a little more brightly without getting muddied, and lightens the feel on the tongue when you’re dealing with a richer thing so it doesn’t taste as heavy.

I'm getting ready to do another batch of Bavarian mustard, and taking stock of my white vinegars. I have the standard Heinz distilled white wine vinegar, but I think I used a champagne vinegar before. They (Napa Valley Naturals, and Vilux) aren't particularly remarkable. I found a Mizkan brown rice vinegar, which has a lot of flavor. I have 200 ml of Al'Olivier framboise vinegar, which I haven't figured out what to do with. I have a 450 ml bottle of Noble Aged white wine vinegar coming today, but is a little pricey for this. Have to adhere to the old adage of not using the very fine stuff for cooking.

 

[mengwong]

I used to live up by these fine folks and enjoyed both their wines and their side goods – check out their olive oils and vinegars all the way down Shop | DaVero Farms & Winery

Definitely pricey but worth a visit on your next trip up north to Sonoma

 

[MarcelNL]

I vote for the La Vialla vinegar.....they make a heck of an organic range of anything including wine....their (aged) vinegars hit the spot for me!