WEBVTT 1 00:00:00.040 --> 00:00:03.040 We're going to start with Technique of the Week, and 2 00:00:03.520 --> 00:00:06.839 I don't know that we've done this. If we have, 3 00:00:07.000 --> 00:00:09.720 it's been a long time. I'm sure we've touched on 4 00:00:09.839 --> 00:00:12.359 vinegar before, but I want to get into vinegar a 5 00:00:12.400 --> 00:00:14.720 little more of a deep dive. So I thought it 6 00:00:14.720 --> 00:00:18.000 would be a great start to the program today with 7 00:00:18.079 --> 00:00:20.760 Technique of the Week. There's a book. If you don't 8 00:00:20.760 --> 00:00:23.359 have it, I would highly recommend it came out and 9 00:00:23.399 --> 00:00:27.320 I don't know twenty sixteen, twenty seventeen, something like that. 10 00:00:28.280 --> 00:00:31.519 Some in Nosrat, I think is how you pronounce her 11 00:00:31.600 --> 00:00:39.560 name wrote a brilliant book breaking down cooking into four 12 00:00:40.200 --> 00:00:43.960 essentials salt, fat, acid, heat. That's actually the name of 13 00:00:44.000 --> 00:00:47.920 the book, And really these are things. The salt is 14 00:00:48.159 --> 00:00:53.799 a salt is a taste, but it also has a 15 00:00:53.880 --> 00:00:57.880 chemical reaction to it as well. But salt is the 16 00:00:57.920 --> 00:01:03.479 only thing salty on Earth. I know, right, sounds like well, 17 00:01:03.560 --> 00:01:06.000 of course it would be, but keep in mind it 18 00:01:06.120 --> 00:01:10.439 is one of your tastes, salt, and it can only 19 00:01:11.480 --> 00:01:16.560 come from salt. For instance, fat comes from many different places. 20 00:01:17.439 --> 00:01:20.680 Acid can come from different places as well, and there's 21 00:01:20.760 --> 00:01:24.040 different types of heat. But salt is salt. Is salt. 22 00:01:24.480 --> 00:01:28.439 But I love this book because it breaks down the 23 00:01:28.560 --> 00:01:34.560 fundamentals of cooking in a beautiful, beautiful way. And I'll 24 00:01:34.640 --> 00:01:37.359 use some analogies when I can think of it this way, 25 00:01:37.439 --> 00:01:41.400 because I work with photography and I work with graphics 26 00:01:41.400 --> 00:01:44.280 and have for many, many years, and one of the 27 00:01:44.280 --> 00:01:48.280 things that you use in good photography is contrast. Now, 28 00:01:48.319 --> 00:01:51.719 any illustration or design is going to use contrast. You 29 00:01:51.760 --> 00:01:56.840 want depth, you want focus, you want lights and dark 30 00:01:56.959 --> 00:02:01.319 and all of these things. And strangely enough, that's the 31 00:02:01.359 --> 00:02:04.959 same thing you want in cooking. And acid is one 32 00:02:05.000 --> 00:02:08.280 of those things that's gonna bring out. It's going to 33 00:02:08.360 --> 00:02:13.919 brighten food. It's gonna cause contrast. When something looks kind 34 00:02:13.960 --> 00:02:16.280 of hazy. I know it's kind of a hazy day today, 35 00:02:16.280 --> 00:02:18.639 it's supposed to burn off. Of course, this is the 36 00:02:18.680 --> 00:02:26.199 first official full day of summer. And there's something when 37 00:02:26.199 --> 00:02:30.400 it's gray or there's no real shadows, everything kind of 38 00:02:30.439 --> 00:02:34.080 looks bland out right. Well, imagine when the sun comes 39 00:02:34.080 --> 00:02:37.840 out and you have very striking or harsh shadows. It 40 00:02:38.000 --> 00:02:42.680 also doesn't only create that contrast of dark and light. 41 00:02:43.080 --> 00:02:46.719 But notice that once the gray burns off today, that 42 00:02:46.840 --> 00:02:49.400 you're going to see more vibrancy in the colors those 43 00:02:49.520 --> 00:02:52.800 red umbrellas you have in the backyard, or the blues 44 00:02:52.919 --> 00:02:55.560 of a of a T shirt or dress or whatever, 45 00:02:55.919 --> 00:02:59.080 they're gonna become more vibrant. That's kind of what acid 46 00:02:59.199 --> 00:03:02.879 does as well. It's like the sun shining on things. 47 00:03:03.000 --> 00:03:10.120 It just makes something flat become bright and wonderful. There 48 00:03:10.159 --> 00:03:13.560 have been times where I would make something, you know, 49 00:03:13.599 --> 00:03:17.039 like a vegetable dish or something, or maybe a stew, 50 00:03:17.800 --> 00:03:21.319 and I taste it, and the salt the seasoning tastes right, 51 00:03:22.800 --> 00:03:27.280 and everything kind of tastes right. But to me, it's 52 00:03:27.599 --> 00:03:35.319 like bland. You know, it just is bland. And then 53 00:03:35.400 --> 00:03:37.759 all of a sudden, I think I'm gonna pop some 54 00:03:37.800 --> 00:03:40.919 acid in there. And acid comes from vinegar. Acid can come 55 00:03:41.000 --> 00:03:45.280 from citrus, Acid can come naturally in things like tomatoes 56 00:03:45.319 --> 00:03:49.639 and the like. But this I need a pop. I'll 57 00:03:49.680 --> 00:03:55.960 reach for vinegar. And each vinegar has a flavor base 58 00:03:56.199 --> 00:04:03.479 and differences about it that create another level to your palate. 59 00:04:04.800 --> 00:04:08.280 And so yes, it can brighten, it can create contrast, 60 00:04:09.039 --> 00:04:14.840 but it balances things out. Salt makes things taste more 61 00:04:14.919 --> 00:04:19.399 like themselves. Shouldn't be salty. Salt should awaken your taste 62 00:04:19.439 --> 00:04:27.079 but buds to taste whatever your you know enjoying. So 63 00:04:27.680 --> 00:04:32.360 if it's meat, that meat should taste more lammy if 64 00:04:32.360 --> 00:04:36.839 it's lamb, more beefy, if it's beef, more poultry e 65 00:04:37.839 --> 00:04:44.040 if it's poultry. Acid is going to balance those flavors out. 66 00:04:44.120 --> 00:04:48.639 The harmony is like a filter that brings everything together, 67 00:04:49.079 --> 00:04:52.639 makes them all sound like themselves, but in a symphony 68 00:04:52.680 --> 00:04:56.720 of flavor that they kind of have their individuality but 69 00:04:56.839 --> 00:05:02.279 doing it altogether. So the most versatile sources of acid 70 00:05:02.600 --> 00:05:06.600 gonna be vinegar. Like I said about things like tomatoes 71 00:05:06.879 --> 00:05:09.800 or citrus, They're going to add other things to the 72 00:05:09.800 --> 00:05:13.839 base as well that maybe you don't want. But vinegar 73 00:05:14.920 --> 00:05:18.839 you can find in different notes and different variants, but 74 00:05:18.879 --> 00:05:24.480 they're gonna come together. It's very available to those of 75 00:05:24.560 --> 00:05:28.360 us who are home cooks, and some are a little 76 00:05:28.399 --> 00:05:30.920 more rare than others, but they all have their own 77 00:05:30.959 --> 00:05:36.759 flavors and uses if you can ever find them. One 78 00:05:36.759 --> 00:05:38.639 of the best places to do it, and I know 79 00:05:38.720 --> 00:05:43.600 are beloved. Bomb Fass that was out there in Claremont 80 00:05:43.680 --> 00:05:47.279 is no longer there, but the Ventura San Diego you 81 00:05:47.279 --> 00:05:50.560 can still find them. Go and taste to a tasting 82 00:05:50.600 --> 00:05:53.040 of vinegars and you'll be surprised that different types of 83 00:05:53.079 --> 00:05:56.399 flavors that each one can bring. And there's many others. 84 00:05:56.439 --> 00:05:59.120 You look around town. We have a lot of great 85 00:05:59.160 --> 00:06:03.319 olive oil and vinegar places throughout the south Land, and 86 00:06:04.319 --> 00:06:07.000 you kind of have to know the taste of these 87 00:06:07.000 --> 00:06:09.600 things to be able to choose the right vinegar for 88 00:06:10.759 --> 00:06:12.839 you know, whether you're going to pickle something, whether you're 89 00:06:12.839 --> 00:06:16.279 going to do a pan sauce or a reduction of 90 00:06:16.319 --> 00:06:19.720 some kind. So the key there is to be able 91 00:06:19.839 --> 00:06:24.600 to understand the notes and what each will bring. Now, 92 00:06:24.639 --> 00:06:27.319 to make vinegar, you only need a few things. It's 93 00:06:27.759 --> 00:06:34.000 very basic. You need alcohol, you need heat, you need oxygen, 94 00:06:35.680 --> 00:06:40.800 and you put these things together. And in that too, 95 00:06:40.839 --> 00:06:43.120 you're going to add a natural bacteria that kind of 96 00:06:43.160 --> 00:06:46.000 converts the alcohol to acid in the first place. So 97 00:06:46.120 --> 00:06:50.120 vinegar traditionally made from alcoholic beverages, and these are things 98 00:06:50.160 --> 00:06:52.560 that we drink, whether it's a hard sider, a sake, 99 00:06:53.680 --> 00:06:57.480 a wine, a beer, these are the things that vinegars 100 00:06:57.480 --> 00:06:59.879 are going to be made out of. If you've ever 101 00:07:00.399 --> 00:07:02.800 you know, left the bottle of red wine out or 102 00:07:02.839 --> 00:07:06.279 something like that begins to sour, it's basically on its 103 00:07:06.319 --> 00:07:11.399 way to becoming vinegar. Not a good vinegar, but a 104 00:07:11.800 --> 00:07:18.879 vinegar all right. So American vinegar is, you know, just 105 00:07:19.040 --> 00:07:21.439 like any other place. You can get a varieties of them. 106 00:07:21.519 --> 00:07:25.879 You can find your white distilled vinegar. These things like 107 00:07:25.920 --> 00:07:29.000 white distilled vinegar I used to clean things as well 108 00:07:29.120 --> 00:07:33.839 as to brighten up food. It's kind of the acidity 109 00:07:34.040 --> 00:07:35.839 in it is at a place where you can use 110 00:07:35.879 --> 00:07:43.600 it to clean and get like tarnish off or god, 111 00:07:43.639 --> 00:07:45.279 what am I thinking of? Oh, you know, on your 112 00:07:45.319 --> 00:07:48.800 sink or something. If you have mineral build up on 113 00:07:48.920 --> 00:07:52.600 your faucet or something like that, you can use distilled vinegar. 114 00:07:53.800 --> 00:07:58.279 Some vinegars might say diluted. Other things in there could 115 00:07:58.279 --> 00:08:02.079 be manufactured for distributed Buy these things doesn't mean they're 116 00:08:02.120 --> 00:08:05.439 bad products. It just means that the brand you're buying 117 00:08:05.519 --> 00:08:09.959 from probably didn't make it themselves. They're taking different parts 118 00:08:10.519 --> 00:08:14.639 of the vinegar and putting them together. If if you're 119 00:08:14.639 --> 00:08:18.879 looking for different types of vinegars, there's about ten basic categories, 120 00:08:19.519 --> 00:08:23.120 and the first one is the one that you probably 121 00:08:23.120 --> 00:08:26.439 have in your pantry right now, and that's white vinegar 122 00:08:26.519 --> 00:08:33.960 or distilled vinegar. Very simple variety. It's always almost always 123 00:08:34.000 --> 00:08:40.679 made industrially. It's made from distilled alcohol, and generally you 124 00:08:40.720 --> 00:08:46.399 take super high proof neutral alcohol, and this is an 125 00:08:46.440 --> 00:08:51.879 alcohol that hasn't you know, hasn't spent time in a 126 00:08:51.919 --> 00:08:53.840 barrel or anything like that to bring up any of 127 00:08:53.879 --> 00:08:59.200 its flavor using industrial fermentation methods, and it turns into 128 00:08:59.279 --> 00:09:02.279 a high ascid in vinegar, which then you dilute down 129 00:09:02.440 --> 00:09:06.600 and you probably bring it down to normally somewhere around 130 00:09:06.600 --> 00:09:11.559 five percent acidity. And the value to all this, I guess, 131 00:09:11.679 --> 00:09:14.559 is that it's made with neutral spirits, so it doesn't 132 00:09:14.600 --> 00:09:18.559 have any flavor per se that's going to affect your dish. 133 00:09:18.759 --> 00:09:22.360 So stilled vinegar can be used in tons of different ways. 134 00:09:23.799 --> 00:09:28.440 Can make cakes lighter, believe it or not, helping set 135 00:09:28.600 --> 00:09:31.279 whites in poached eggs. It's one of those things that 136 00:09:31.360 --> 00:09:34.679 you heard. You put that in the boiling water and 137 00:09:35.000 --> 00:09:40.320 it helps kind of firm up the albumin the whites 138 00:09:40.399 --> 00:09:43.840 of the eggs. Very reliable thing that you can use 139 00:09:45.039 --> 00:09:51.200 canned pickles, super affordable. You can buy it in large containers, 140 00:09:52.000 --> 00:09:56.759 and it doesn't affect the color of the vegetable, you know, 141 00:09:56.759 --> 00:10:02.240 because it's just clear. It's safe for care. All these 142 00:10:02.279 --> 00:10:08.039 things make it kind of this household bright crisp neutral. 143 00:10:09.080 --> 00:10:16.279 People use it for pickled eggs, Jimmy churry, raspberry vinegrat, 144 00:10:16.360 --> 00:10:20.039 these types of things. Technique of the week talking about vinegars, 145 00:10:20.519 --> 00:10:24.360 this acid, this wonderful thing acid that brightens and causes 146 00:10:24.440 --> 00:10:26.879 contrast in your dish. And what a great day to 147 00:10:26.919 --> 00:10:30.679 talk about it when it's hazy out, because go look 148 00:10:30.720 --> 00:10:35.120 outside the lack of contrast. How everything's kind of one note, 149 00:10:35.320 --> 00:10:38.480 even bright colors are a little flat. Well, that's the 150 00:10:38.519 --> 00:10:40.559 type of thing. When you taste a dish and it 151 00:10:40.600 --> 00:10:44.320 tastes like that, that is exactly when you need to 152 00:10:44.360 --> 00:10:48.519 brighten it up with vinegar with an acid to give 153 00:10:48.559 --> 00:10:53.200 it that extra pop that just separates every single note 154 00:10:53.519 --> 00:10:57.519 into something more beautiful. We talked about your basic vinegar 155 00:10:57.559 --> 00:11:00.480 that you have, your white vinegar, your distilled vinegar that 156 00:11:00.559 --> 00:11:03.480 you have. I guarantee you use it for cleaning and 157 00:11:03.559 --> 00:11:06.399 also for cooking. The next we were just starting to 158 00:11:06.399 --> 00:11:10.399 talk about apple cider vinegar. It's made traditionally from a 159 00:11:10.399 --> 00:11:15.279 hard cider alcoholic cider. It offers an acidity from five 160 00:11:15.399 --> 00:11:19.159 to six percent, still in the same or similar range 161 00:11:19.360 --> 00:11:23.000 as the white or distilled but it does have this 162 00:11:24.080 --> 00:11:30.480 apple forward, fruity taste, and that adds just a wonderful 163 00:11:30.600 --> 00:11:34.039 pack to what they call quick pickling or quick pickles, 164 00:11:35.480 --> 00:11:40.080 salad dressing, for marinades, these types of things. It works out. 165 00:11:40.360 --> 00:11:45.039 It's also very good for just giving that extra punch. 166 00:11:45.200 --> 00:11:51.320 But unlike the the distilled vinegar that is neutral, it 167 00:11:51.519 --> 00:11:56.919 just did I don't know, vinegary taste. You can add, 168 00:11:57.039 --> 00:12:01.399 you know, mix apple cider, vinegar, ginger water, something sweet 169 00:12:02.440 --> 00:12:08.399 like you know, maple syrup or molasses, and some people 170 00:12:08.480 --> 00:12:11.759 would use that to drink. There are actually drinking vinegars 171 00:12:12.320 --> 00:12:16.240 out there that I used to drink vinegar. There were 172 00:12:16.279 --> 00:12:18.759 some great Again, you have to find a store that 173 00:12:20.759 --> 00:12:24.799 has them in stock. I mean, some people drink at 174 00:12:24.799 --> 00:12:29.399 apple cider vinegar, but that's slightly different than something that 175 00:12:29.440 --> 00:12:34.039 has been created for drinking. And again back in the 176 00:12:34.120 --> 00:12:39.799 days when we had our partners, sponsors and friends there 177 00:12:40.320 --> 00:12:44.320 at vom Foss and Claremont, they have so many that 178 00:12:44.360 --> 00:12:47.279 are worthy of drinking on their own. And of course 179 00:12:47.320 --> 00:12:53.440 you could still find Vomvass in Ventura and in San 180 00:12:53.480 --> 00:12:56.960 Diego and the like, and they were friends of our 181 00:12:57.039 --> 00:13:02.919 friend there and Kim in Claremont. So you know that 182 00:13:02.960 --> 00:13:06.120 they're good people as well, but you can do tastings 183 00:13:06.279 --> 00:13:10.279 of their vinegars and they're just fantastic. So it depends 184 00:13:11.279 --> 00:13:15.159 what you're doing with it. Again, the acidity can go 185 00:13:15.240 --> 00:13:17.480 up to six percent, a little bit more than your 186 00:13:17.600 --> 00:13:21.960 distilled vinegar. And then there's rice vinegar. I love rice vinegar. Obviously, 187 00:13:22.080 --> 00:13:26.720 this is used in Asian food, and it just there 188 00:13:26.919 --> 00:13:30.799 is a sort of sweetness about it and something that 189 00:13:30.919 --> 00:13:35.399 is distinctive to me that just makes a dish pop. 190 00:13:35.919 --> 00:13:41.840 So obviously made traditionally from rice wine or suck, rice 191 00:13:41.919 --> 00:13:47.679 vinegar is the least acidic. So we've talked about five percent, 192 00:13:48.000 --> 00:13:51.200 talk about six percent. This goes about four to five percent. 193 00:13:51.679 --> 00:13:57.320 It's mild, it's got a mommy ness, a savoriness to it, 194 00:13:58.720 --> 00:14:05.679 but it is just lovely hot noor sour sauce goes 195 00:14:05.720 --> 00:14:10.759 well with and it just is I just there's something 196 00:14:10.799 --> 00:14:13.440 about that flavor to me that just works really well. 197 00:14:13.480 --> 00:14:14.960 I like it with carrots, like it with a bunch 198 00:14:14.960 --> 00:14:19.519 of things. Sherry vinegar. So if you know on the 199 00:14:19.559 --> 00:14:23.440 sense of rice vinegar you look at it as being 200 00:14:23.519 --> 00:14:30.320 more mildly acidic, then sherry vinegar is made from fortified wine. 201 00:14:31.000 --> 00:14:34.120 And it's on the other end of the spectrum, so 202 00:14:34.159 --> 00:14:38.480 it's going from about six to eight percent acid. So 203 00:14:38.600 --> 00:14:42.279 this is when you're going to put it towards tenderizing meat, 204 00:14:43.120 --> 00:14:45.639 red meat, it's going to do a great job. Keep 205 00:14:45.639 --> 00:14:48.679 in mind, it is a dark vinegar, so if you 206 00:14:48.720 --> 00:14:52.120 did use it on poultry or fish or something like that, 207 00:14:52.320 --> 00:14:55.480 it's definitely going to transfer that color there, which may 208 00:14:55.559 --> 00:14:59.799 or may not be appetizing, has a little bit of 209 00:14:59.799 --> 00:15:05.360 non to it, but can be really wonderful and can 210 00:15:05.440 --> 00:15:07.879 brighten up all kinds of dishes. There. Okay, there's some 211 00:15:07.919 --> 00:15:10.120 more that I want to get into as well, so 212 00:15:10.200 --> 00:15:13.279 stick around and we'll continue talking about technique of the week. 213 00:15:13.799 --> 00:15:17.519 And this technique is really kind of breaking down the 214 00:15:17.600 --> 00:15:21.759 acid we find in vinegar. It's just a lovely ingredient 215 00:15:21.879 --> 00:15:24.799 that a lot of us home cooks. Well, I'll speak 216 00:15:24.799 --> 00:15:28.279 for myself. Took me a while and continues to take 217 00:15:28.320 --> 00:15:32.200 me a while to really understand. It's like seasoning or 218 00:15:32.240 --> 00:15:35.679 anything else. It really is trial and error and understanding 219 00:15:36.360 --> 00:15:38.440 when you need that acid maybe to cut through some 220 00:15:38.480 --> 00:15:43.080 of the fattiness, or to separate flavors, brighten flavors, or 221 00:15:43.240 --> 00:15:46.440 just elevate a dish and you'd be surprised. A tiny 222 00:15:46.519 --> 00:15:51.120 little capful and a big pot of something can really 223 00:15:51.360 --> 00:15:57.039 cause separation and contrast that will make the dish go pow. Vinegar. 224 00:15:57.320 --> 00:15:59.679 I'm extending this because vinegar is one of those things 225 00:15:59.679 --> 00:16:04.120 that is imperative to good home cooking, good cooking period 226 00:16:04.519 --> 00:16:06.519 and so for Technique of the Week, I thought i'd 227 00:16:06.519 --> 00:16:09.759 go through these, going through the ten, the ten big 228 00:16:09.799 --> 00:16:13.720 ones that you need to know about and that you 229 00:16:13.799 --> 00:16:18.159 can use. Acidity is important to the way it brightens flavor, 230 00:16:18.240 --> 00:16:24.000 causes contrast, and adds It adds that jouje when something 231 00:16:24.080 --> 00:16:26.799 just seems flat, and what a day to talk about 232 00:16:26.840 --> 00:16:30.279 it with it being a hazy June day. You look 233 00:16:30.320 --> 00:16:34.720 out and that's kind of like in photography or the 234 00:16:34.759 --> 00:16:37.159 way we see things and how they can kind of 235 00:16:37.159 --> 00:16:40.799 look flat. You don't have shadows, and sometimes that's what 236 00:16:40.840 --> 00:16:44.639 you want when you're taking doing photography, but in a 237 00:16:44.720 --> 00:16:48.679 case like this, there's no vibrancy to the colors and 238 00:16:48.720 --> 00:16:51.799 things like that. Well, that's kind of what acid brings 239 00:16:51.799 --> 00:16:55.639 to it is like what light brings to photography. Brighten 240 00:16:55.720 --> 00:16:59.600 things up, causes contrast, and that's what we need in 241 00:16:59.600 --> 00:17:05.359 our food. Sometimes so white wine vinegar vinegars that you know, 242 00:17:05.480 --> 00:17:09.519 wine vinegars tend to be kind of the middle of 243 00:17:09.559 --> 00:17:13.720 the road when it comes to the acidity, so they 244 00:17:13.799 --> 00:17:18.200 kind of stay around that five percent mark, right, and 245 00:17:18.279 --> 00:17:22.079 that makes them versatile. That makes them have a lot 246 00:17:22.119 --> 00:17:24.400 of play in what you can do with them and 247 00:17:24.400 --> 00:17:29.680 how you use them. I have fortified wines like Lily 248 00:17:29.720 --> 00:17:35.319 Blanc that I will use in cocktails, and fortified wines 249 00:17:35.359 --> 00:17:39.319 obviously go back into the refrigerator once they're opened. You 250 00:17:39.400 --> 00:17:44.720 don't leave them out, and they do go bad, whereas 251 00:17:44.720 --> 00:17:47.599 a vinegar is going to have higher acid and it's 252 00:17:47.640 --> 00:17:51.200 going to stay more stable for longer periods time. But 253 00:17:51.279 --> 00:17:54.680 I'll do that when I'm doing a dish and vegetables 254 00:17:54.720 --> 00:17:57.440 and I'm like there's just something lacking. I'll take a 255 00:17:57.480 --> 00:18:02.759 fortified wine like LeBlanc and that I use for mixing 256 00:18:02.759 --> 00:18:05.680 a cocktail or something and all just pour a little 257 00:18:05.680 --> 00:18:08.920 bit of that in there. But when you want the 258 00:18:09.039 --> 00:18:13.279 super versatility of something in the middle row the wine vinegars, 259 00:18:13.319 --> 00:18:16.160 in this case, white wine vinegar ends up being really great. 260 00:18:16.200 --> 00:18:21.000 It's easily found at the grocery store, but you can find, 261 00:18:21.119 --> 00:18:23.559 you know, different varieties as well. You can find a 262 00:18:23.680 --> 00:18:32.119 chardonnay looking at looking at you, farren a Pino, You've 263 00:18:32.119 --> 00:18:36.720 got champagne, other grapes, regions, whatever, They're going to add 264 00:18:36.759 --> 00:18:40.640 their own flavors and that are going to add to 265 00:18:40.680 --> 00:18:43.960 the acidity as well. So it depends on what you're cooking, 266 00:18:44.200 --> 00:18:47.359 but you can use champagne vinegar as a base ingredient 267 00:18:47.480 --> 00:18:52.039 in a barbecue marinade, believe it or not, an adobo, 268 00:18:52.240 --> 00:18:55.160 things like that. Many chefs in an article I was 269 00:18:55.200 --> 00:19:01.319 reading or breaking down these different styles of the use 270 00:19:01.519 --> 00:19:05.279 of vinegars and when they use them, and it really 271 00:19:07.359 --> 00:19:10.640 it really goes to show you how we're still these 272 00:19:10.680 --> 00:19:13.880 things are having these Food and Wine did a wonderful 273 00:19:13.920 --> 00:19:18.240 breakdown on vinegars, which is where I was pulling a 274 00:19:18.240 --> 00:19:22.359 lot of information from just great, great content. A white 275 00:19:22.440 --> 00:19:25.559 vinegar is good for chicken breast, Like I said, the 276 00:19:25.599 --> 00:19:28.440 color of the vinegar could change the color of the 277 00:19:28.480 --> 00:19:32.480 meat depending on how you're using it. And sometimes a 278 00:19:32.559 --> 00:19:35.680 red wine might look great with the chicken that you're doing, 279 00:19:36.279 --> 00:19:40.640 and it causes this richness and this great color to it. However, 280 00:19:41.079 --> 00:19:44.680 sometimes it may cause a color that is unfavorable because 281 00:19:45.119 --> 00:19:48.400 it just looks muddied or grayish or something like that. 282 00:19:49.039 --> 00:19:55.519 So when you're using it in poultry or fish, the 283 00:19:55.559 --> 00:19:59.960 white is light, so it adds. It's not as jar 284 00:20:00.839 --> 00:20:04.519 on an off putting as it can be. Acidity, Like 285 00:20:04.559 --> 00:20:09.039 I said, about five percent mild balanced. You can use 286 00:20:09.079 --> 00:20:13.920 it for all kinds of things, candy, bacon, wedge, salad. 287 00:20:14.559 --> 00:20:17.000 Red wine vinegar is going to play in that similar 288 00:20:17.119 --> 00:20:24.119 pool generic blended versions of highly specific specific wine red wine. 289 00:20:24.799 --> 00:20:27.200 Like you can get a cab or you can get 290 00:20:27.200 --> 00:20:31.119 a Pinot noir or something like that, and it makes 291 00:20:31.400 --> 00:20:35.920 its red wine vinegar, you know, sit in that same 292 00:20:36.000 --> 00:20:41.359 category about five percent acidity. You can get a California Surrah. 293 00:20:41.480 --> 00:20:43.680 All these different things are going to bring slightly different 294 00:20:43.720 --> 00:20:46.680 flavors to the table, but the acid is still going 295 00:20:46.720 --> 00:20:49.759 to be doing what it's doing. Some people even use 296 00:20:49.799 --> 00:20:55.680 red wine vinegar as a bitter or something in their cocktails. 297 00:20:56.519 --> 00:20:59.799 It could be as high as seven percent, but it's 298 00:20:59.839 --> 00:21:05.359 you floating around the five percent range. Tangy sometimes fruity 299 00:21:06.200 --> 00:21:08.000 can add a lot to it. Now one that I 300 00:21:08.079 --> 00:21:12.240 love because this can fall into sweet and savory depending 301 00:21:12.400 --> 00:21:16.799 on its thickness and flavorings and things like that. But 302 00:21:16.839 --> 00:21:20.200 a balsamic vinegar. And I know there's many of you, 303 00:21:20.920 --> 00:21:22.839 and I've heard from you before that you do not 304 00:21:23.079 --> 00:21:28.279 like balsamic vinegar. I absolutely adore it, and I keep 305 00:21:28.359 --> 00:21:31.680 a number of different types here. A maletti is one 306 00:21:31.680 --> 00:21:34.960 of the ones that I absolutely love, and again that 307 00:21:35.079 --> 00:21:38.480 came from our friends at voon Fass, and to me, 308 00:21:38.799 --> 00:21:42.200 it is gold. It is absolute liquid gold. I put 309 00:21:42.240 --> 00:21:45.839 it on top of, you know, if I'm making an 310 00:21:45.880 --> 00:21:49.839 avocado toast or something, or you can even put it 311 00:21:49.880 --> 00:21:52.160 on top of vanilla ice cream. It's so sweet and 312 00:21:52.240 --> 00:21:56.319 lovely up against that, so it's deep, it's rich. I'll 313 00:21:56.440 --> 00:22:02.319 use it to do reductions, all of great things. It 314 00:22:02.400 --> 00:22:05.359 really has to do with the percentages of sugars over 315 00:22:05.400 --> 00:22:08.839 the alcohol. That's what kind of breaks it down. They 316 00:22:09.440 --> 00:22:14.440 just really cook it down and concentrate those sugars and 317 00:22:14.480 --> 00:22:19.720 it just gives it that sweetness to it. Sometimes it's 318 00:22:19.799 --> 00:22:23.240 aged in barrels, or it's always aged in barrels, but 319 00:22:23.319 --> 00:22:26.559 sometimes it's aged for much longer, but it's got to 320 00:22:26.559 --> 00:22:33.240 have a minimum of twelve years and just the flavors 321 00:22:33.319 --> 00:22:38.000 of it in a gosh. I love it with red meat. 322 00:22:38.279 --> 00:22:41.160 I love it on salads. There's so much that you 323 00:22:41.200 --> 00:22:44.079 can do with it, and it really is one of 324 00:22:44.079 --> 00:22:48.559 those wonderful, wonderful things. Kind of an extended technique of 325 00:22:48.559 --> 00:22:52.960 the week as we're talking about the ten top vinegar types. 326 00:22:53.880 --> 00:23:00.759 Vinegar is incredibly important to cooking and separating flavor, brightening 327 00:23:00.799 --> 00:23:06.279 things up, causing contrast, and it is a wonderful thing. Indeed, 328 00:23:06.359 --> 00:23:09.160 we're moving on from balsamic vinegar, which I know a 329 00:23:09.200 --> 00:23:11.799 lot of people have different opinions about. I really love it. 330 00:23:11.880 --> 00:23:15.880 The sweetness, a bit of tangyness, tends to be pretty rich. 331 00:23:16.480 --> 00:23:19.359 I think it goes great on pork chops and the 332 00:23:19.480 --> 00:23:21.319 light I like to put it. I like to grill 333 00:23:21.440 --> 00:23:25.519 watermelon during the summer and a little salt and pepper 334 00:23:25.640 --> 00:23:28.359 on there, and you can grill it and then you 335 00:23:28.720 --> 00:23:32.039 just rizzle a nice high end balsamic vinegar on that. 336 00:23:32.519 --> 00:23:36.279 Get it with a fork, You're welcome. Malt vinegar. Malt 337 00:23:36.319 --> 00:23:40.160 vinegar is made traditionally with beer and it can be 338 00:23:40.240 --> 00:23:44.920 slightly sweet. It's kind of toasty, little nutty typically or 339 00:23:45.359 --> 00:23:49.839 just medium plus let's say, with acidity going five percent 340 00:23:50.039 --> 00:23:55.640 six percent. And there are two types, well, there's many 341 00:23:55.680 --> 00:24:00.400 types out there, but some make them from IPA one 342 00:24:00.440 --> 00:24:06.920 from a porter style beer, and they can be you know, 343 00:24:07.079 --> 00:24:14.359 made from an industrial malt mash, and those things aren't 344 00:24:14.759 --> 00:24:17.839 made for eating, but you can process the vinegar and 345 00:24:17.880 --> 00:24:22.720 make them a wonderful treat for you. Subtle in flavor, 346 00:24:23.880 --> 00:24:27.799 maybe not something you'd want to drink, but as it 347 00:24:27.839 --> 00:24:31.240 is used it gets a little sweet. It can be 348 00:24:31.359 --> 00:24:37.119 complex depending people will use it on a beer battered fish. 349 00:24:37.160 --> 00:24:41.359 That malt vinegar a only things like that, maybe a 350 00:24:41.400 --> 00:24:46.880 spicy beer mustard, and then that moves us to black vinegar. 351 00:24:47.440 --> 00:24:54.319 Black vinegar is you is put into creation by way 352 00:24:54.319 --> 00:24:58.440 of fermentation, just like the other vinegars, but it's fermenting 353 00:24:58.519 --> 00:25:03.119 whole grains, so you're using barley or sticky rice or 354 00:25:03.119 --> 00:25:08.920 things like that. Very umami, and it just has this 355 00:25:10.799 --> 00:25:18.480 pretty intense flavor, multi rich and very flavorful. So you 356 00:25:18.519 --> 00:25:20.720 can do it. Use it as a dipping sauce for 357 00:25:20.920 --> 00:25:24.960 dumplings and the like. It originated in China, works very 358 00:25:25.000 --> 00:25:30.039 good with Asian cuisines, whether it's Japanese, Korean, Taiwanese, works 359 00:25:30.359 --> 00:25:35.240 very very well. Honey vinegar, now this is maybe something 360 00:25:35.359 --> 00:25:39.839 that might be harder to get depending on where you are. 361 00:25:39.880 --> 00:25:45.680 It's made from mead and this honey vinegar is you know, 362 00:25:45.720 --> 00:25:49.680 it's not everywhere. It depends where you're shopping, but it 363 00:25:49.759 --> 00:25:55.200 has a similar process than the other vinegar or things 364 00:25:55.440 --> 00:25:59.680 like that. You ferment it slowly let age. In this 365 00:25:59.720 --> 00:26:04.799 case it's whiskey barrels. It mellows out the vinegar. Use 366 00:26:05.000 --> 00:26:09.319 honey vinegar like you would a white balsamic, so it's 367 00:26:09.440 --> 00:26:15.640 naturally sweet, brighten up buttercream, ad tan to fruit cobbler, 368 00:26:17.039 --> 00:26:20.480 caramelized onion jam, kind of jug it up and kick 369 00:26:20.519 --> 00:26:23.200 it up a notch. And it's from low to mid, 370 00:26:23.359 --> 00:26:26.519 so it goes between like four and five percent acidity, 371 00:26:27.240 --> 00:26:33.039 very sweet, floral. You can use it in a braised chicken, 372 00:26:33.440 --> 00:26:38.279 that type of things. So this breaks down the most 373 00:26:38.519 --> 00:26:45.039 basic kind of varieties of vinegar. But again, think about 374 00:26:45.119 --> 00:26:50.200 the whole dish, the contrast, the taking us back to 375 00:26:50.359 --> 00:26:55.119 the concept of photography or art or design and how 376 00:26:55.200 --> 00:27:01.400 if something is monotonous and it seems flat and there's 377 00:27:01.519 --> 00:27:05.759 no contrast or no depth or these types of things 378 00:27:06.359 --> 00:27:09.400 that often when you find that in a dish, that 379 00:27:09.480 --> 00:27:15.160 often is the lack of acidity. You're missing something to 380 00:27:15.200 --> 00:27:18.960 cause a vibrancy to the dulness of a dish and 381 00:27:19.000 --> 00:27:21.880 you could have done everything else right. The fat and 382 00:27:21.920 --> 00:27:25.119 air is perfect, the heat, the temp that you're cooking 383 00:27:25.319 --> 00:27:29.960 is perfect. All of those things come together well. But 384 00:27:30.519 --> 00:27:35.599 what you're missing is going to be the lovely, separating 385 00:27:35.799 --> 00:27:42.640 and dynamic ingredient of acid. That acid can come from 386 00:27:42.680 --> 00:27:46.160 different places. Even buttermilk has acid in it. That's what 387 00:27:46.319 --> 00:27:51.440 causes That's what causes it to become acidic and to 388 00:27:51.519 --> 00:27:55.480 get that tanginess that it gets in buttermilk, and you 389 00:27:55.519 --> 00:27:58.920 can use That's why many people when they're making a 390 00:27:58.960 --> 00:28:04.599 fried chicken will let it marinade overnight in buttermilk because 391 00:28:04.599 --> 00:28:11.519 of that acidity. So it has functional properties like chemical reactions, 392 00:28:12.079 --> 00:28:15.440 but also the way it dances on your tongue or 393 00:28:15.480 --> 00:28:18.799 wakes up your taste buds in a way for you 394 00:28:18.839 --> 00:28:22.039 to be able to taste the different things in a 395 00:28:22.119 --> 00:28:26.400 dish in a way that brightens them and causes that contrast. 396 00:28:26.960 --> 00:28:29.839 So it's one of those ingredients that I think many 397 00:28:29.920 --> 00:28:36.319 of us will you know, make mistakes with or tend 398 00:28:36.400 --> 00:28:39.799 not to put in a dish properly, or you know, 399 00:28:39.880 --> 00:28:42.240 leave it out. We're afraid that it's going to mess 400 00:28:42.279 --> 00:28:45.160 the dish up. Well, like any ingredient. You can mess 401 00:28:45.160 --> 00:28:47.920