WEBVTT 1 00:00:00.480 --> 00:00:03.080 Hey, it's Nil Sevadra. You're listening to kfi EM six 2 00:00:03.200 --> 00:00:06.759 forty the four Report on demand on the iHeartRadio app. 3 00:00:07.320 --> 00:00:10.320 Do you do? Thanks for hanging out with us today. 4 00:00:10.359 --> 00:00:13.560 We'll have three hours to discuss food, what's going on, 5 00:00:13.640 --> 00:00:17.280 food culture and things like that. We're going to start 6 00:00:17.320 --> 00:00:20.679 with Technique of the Week. And I don't know that 7 00:00:20.719 --> 00:00:24.679 we've done this. If we have, it's been a long time. 8 00:00:25.120 --> 00:00:27.519 I'm sure we've touched on vinegar before, but I want 9 00:00:27.519 --> 00:00:30.199 to get into vinegar a little more of a deep dive. 10 00:00:30.640 --> 00:00:33.399 So I thought it would be a great start to 11 00:00:33.439 --> 00:00:36.200 the program today with Technique of the Week. There's a 12 00:00:36.200 --> 00:00:38.920 book if you don't have it, I would highly recommend 13 00:00:38.960 --> 00:00:43.200 it came out and I don't know twenty sixteen, twenty seventeen, 14 00:00:43.240 --> 00:00:47.320 something like that. Some in Nosrat, I think is how 15 00:00:47.320 --> 00:00:51.560 you pronounce her name wrote a brilliant book breaking down 16 00:00:52.200 --> 00:01:00.000 cooking into four essentials. Salt, fat, acid, heat. That's actually 17 00:01:00.079 --> 00:01:02.799 the name of the book, And really these are things. 18 00:01:03.399 --> 00:01:09.400 The salt is a salt is a taste, but it 19 00:01:09.480 --> 00:01:12.920 also has a chemical reaction to it as well. But 20 00:01:13.079 --> 00:01:17.280 salt is the only thing salty on Earth I know, right, 21 00:01:18.239 --> 00:01:21.719 sounds like well, of course it would be. But keep 22 00:01:21.760 --> 00:01:26.040 in mind it is one of your tastes, salt, and 23 00:01:26.079 --> 00:01:31.400 it can only come from salt. For instance, fat comes 24 00:01:31.439 --> 00:01:35.719 from many different places. Acid can come from different places 25 00:01:35.760 --> 00:01:38.519 as well, and heat there's different types of heat. But 26 00:01:38.640 --> 00:01:41.920 salt is salt is salt. But I love this book 27 00:01:41.959 --> 00:01:48.400 because it breaks down the fundamentals of cooking in a beautiful, 28 00:01:48.560 --> 00:01:52.680 beautiful way. And I'll use some analogies when I can 29 00:01:52.879 --> 00:01:56.319 think of it this way, because I work with photography, 30 00:01:56.519 --> 00:01:59.400 and I work with graphics and have for many, many years, 31 00:02:00.159 --> 00:02:02.560 and one of the things that you use in good 32 00:02:02.560 --> 00:02:06.480 photography is contrast. Now, any illustration or design is going 33 00:02:06.519 --> 00:02:10.400 to use contrast. You want depth, you want focus, you 34 00:02:10.479 --> 00:02:14.879 want lights and dark and all of these things. And 35 00:02:14.919 --> 00:02:19.159 strangely enough, that's the same thing you want in cooking. 36 00:02:20.319 --> 00:02:22.599 And acid is one of those things that's going to 37 00:02:22.719 --> 00:02:26.319 bring out. It's going to brighten food, it's going to 38 00:02:26.439 --> 00:02:31.159 cause contrast. When something looks kind of hazy. I know 39 00:02:31.199 --> 00:02:33.400 it's kind of a hazy day today, it's supposed to 40 00:02:33.400 --> 00:02:37.439 burn off. Of course, this is the first official full 41 00:02:37.520 --> 00:02:43.479 day of summer, and there's something when it's gray or 42 00:02:43.479 --> 00:02:49.039 there's no real shadows. Everything kind of looks bland out right. Well, 43 00:02:49.080 --> 00:02:52.000 imagine when the sun comes out and you have very 44 00:02:52.080 --> 00:02:56.800 striking or harsh shadows. It also doesn't only create that 45 00:02:57.039 --> 00:03:01.039 contrast of dark and light, but note that once the 46 00:03:01.199 --> 00:03:04.840 gray burns off today, that you're gonna see more vibrancy 47 00:03:04.879 --> 00:03:08.199 in the colors. Those red umbrellas you have in the backyard, 48 00:03:08.360 --> 00:03:11.000 or the blues of a of a T shirt or 49 00:03:11.080 --> 00:03:14.400 dress or whatever, They're gonna become more vibrant. That's kind 50 00:03:14.400 --> 00:03:18.080 of what acid does as well. It's like the sun 51 00:03:18.199 --> 00:03:24.800 shining on things. It just makes something flat become bright 52 00:03:25.520 --> 00:03:29.439 and wonderful. There have been times where I would make something, 53 00:03:29.520 --> 00:03:32.759 you know, like a vegetable dish or something, or maybe 54 00:03:32.800 --> 00:03:36.319 a stew, and I taste it and the salt the 55 00:03:36.319 --> 00:03:42.680 seasoning tastes right, and everything kind of tastes right, but 56 00:03:42.840 --> 00:03:50.080 to me, it's like bland. You know, it just is bland. 57 00:03:51.439 --> 00:03:53.759 And then all of a sudden, I think I'm gonna 58 00:03:53.759 --> 00:03:56.439 pop some acid in there. And acid comes from vinegar, 59 00:03:56.520 --> 00:04:00.400 acid can come from citrus, acid can come now naturally, 60 00:04:00.439 --> 00:04:03.840 and things like tomatoes and the like. But this I 61 00:04:04.000 --> 00:04:09.039 need a pop. I'll reach for vinegar, and each vinegar 62 00:04:09.319 --> 00:04:15.159 has a a flavor base and and differences about it 63 00:04:15.240 --> 00:04:22.199 that create another level to your palate. And so yes, 64 00:04:22.240 --> 00:04:27.120 it can brighten, it can create contrast, but it balances 65 00:04:27.199 --> 00:04:32.680 things out. Salt makes things taste more like themselves. Shouldn't 66 00:04:32.720 --> 00:04:36.839 be salty. Salt should awaken your taste, but buds to 67 00:04:36.959 --> 00:04:44.920 taste whatever your uh, you know, enjoying. So if it's meat, 68 00:04:45.279 --> 00:04:50.519 that meat should taste more lammy, if it's lamb, more beefy, 69 00:04:50.639 --> 00:04:57.240 if it's beef, more poultry, if it's poultry. Acid is 70 00:04:57.360 --> 00:05:01.800 going to balance those flavors out. The harmony is like 71 00:05:01.839 --> 00:05:06.839 a filter that brings everything together, makes them all sound 72 00:05:07.000 --> 00:05:10.839 like themselves, but in a symphony of flavor that they 73 00:05:11.000 --> 00:05:14.319 kind of have their individuality but doing it all together. 74 00:05:14.959 --> 00:05:19.839 So the most versatile sources of acid gonna be vinegar. 75 00:05:20.360 --> 00:05:24.639 Like I said about things like tomatoes or citrus, They're 76 00:05:24.639 --> 00:05:27.199 going to add other things to the base as well 77 00:05:27.240 --> 00:05:31.959 that maybe you don't want. But vinegar you can find 78 00:05:31.959 --> 00:05:35.800 in different notes, in different variants, but they're going to 79 00:05:35.920 --> 00:05:41.319 come together. It's very available to those of us who 80 00:05:41.360 --> 00:05:45.240 are home cooks, and some are a little more rare 81 00:05:45.279 --> 00:05:48.279 than others, but they all have their own flavors and 82 00:05:48.600 --> 00:05:53.399 uses if you can ever find them. One of the 83 00:05:53.399 --> 00:05:55.800 best places to do it, and I know are beloved 84 00:05:56.560 --> 00:06:00.319 bomb Fass that was out there in Claremont is no 85 00:06:00.439 --> 00:06:04.199 longer there, but the Ventura San Diego you can still 86 00:06:04.240 --> 00:06:07.639 find them. Go and taste to a tasting of vinegars 87 00:06:07.639 --> 00:06:10.720 and you'll be surprised that different types of flavors that 88 00:06:10.839 --> 00:06:13.120 each one can bring. And there's many others. You look 89 00:06:13.160 --> 00:06:15.920 around town that we have a lot of great olive 90 00:06:15.920 --> 00:06:20.839 oil and vinegar places throughout the south Land, and you 91 00:06:21.000 --> 00:06:23.720 kind of have to know the taste of these things 92 00:06:23.720 --> 00:06:27.279 to be able to choose the right vinegar for you 93 00:06:27.319 --> 00:06:29.480 know whether you're gonna pickle something, whether you're going to 94 00:06:29.519 --> 00:06:33.360 do a pan sauce or a reduction of some kind. 95 00:06:34.279 --> 00:06:38.000 So the key there is to be able to understand 96 00:06:38.079 --> 00:06:41.959 the notes and what each will bring. Now, to make vinegar, 97 00:06:42.399 --> 00:06:45.519 you only need a few things. It's very basic. You 98 00:06:45.560 --> 00:06:54.560 need alcohol, you need heat, you need oxygen, and you 99 00:06:54.600 --> 00:06:57.519 put these things together. And in that too, you're going 100 00:06:57.560 --> 00:07:00.160 to add a natural bacteria that kind of converts the 101 00:07:00.160 --> 00:07:03.759 alcohol to acid in the first place. So vinegar traditionally 102 00:07:03.800 --> 00:07:07.079 made from alcoholic beverages. And these are things that we drink, 103 00:07:07.120 --> 00:07:11.279 whether it's a hard cider, a sake, a wine, a beer. 104 00:07:11.879 --> 00:07:14.319 These are the things that vinegars are going to be 105 00:07:14.319 --> 00:07:17.480 made out of. If you've ever you know, left the 106 00:07:17.480 --> 00:07:20.360 bottle of red wine out or something like that begins 107 00:07:20.399 --> 00:07:24.199 to sour, it's basically on its way to becoming vinegar. 108 00:07:25.480 --> 00:07:30.720 Not a good vinegar, but a vinegar, all right. So 109 00:07:30.879 --> 00:07:36.279 American vinegar is you know, just like any other place. 110 00:07:36.279 --> 00:07:38.639 You can get a varietys of them. You can find 111 00:07:38.680 --> 00:07:43.399 your white distilled vinegar. These things like white distilled vinegar 112 00:07:43.439 --> 00:07:46.319 I used to clean things as well as to brighten 113 00:07:46.399 --> 00:07:50.959 up food. It's kind of the acidity in it is 114 00:07:51.000 --> 00:07:53.040 at a place where you can use it to clean 115 00:07:54.959 --> 00:08:01.160 and get like tarnish off or what am I thinking of? Oh, 116 00:08:01.160 --> 00:08:03.040 you know, on your sink or something. If you have 117 00:08:03.240 --> 00:08:06.800 mineral build up on your faucet or something like that, 118 00:08:06.839 --> 00:08:12.600 you can use distilled vinegar, some vinegars might say diluted. 119 00:08:12.839 --> 00:08:16.560 Other things in there could be manufactured for distributed. To 120 00:08:16.560 --> 00:08:19.800 buy these things doesn't mean they're bad products. It just 121 00:08:19.879 --> 00:08:23.480 means that the brand you're buying from probably didn't make 122 00:08:23.519 --> 00:08:27.639 it themselves. They're taking different parts of the vinegar and 123 00:08:27.639 --> 00:08:33.159 putting them together. If you're looking for different types of vinegars, 124 00:08:33.159 --> 00:08:38.559 there's about ten basic categories, and the first one is 125 00:08:38.600 --> 00:08:41.840 the one that you probably have in your pantry right now, 126 00:08:41.879 --> 00:08:46.120 and that's white vinegar or distilled vinegar, very simple variety. 127 00:08:47.200 --> 00:08:55.080 It's always almost always made industrially. It's made from distilled alcohol, 128 00:08:55.360 --> 00:09:02.600 and generally you take super high proof alcohol, and this 129 00:09:02.639 --> 00:09:07.720 is an alcohol that hasn't you know, hasn't spent time 130 00:09:08.080 --> 00:09:09.919 in a barrel or anything like that to bring up 131 00:09:09.960 --> 00:09:14.600 any of its flavor. Using industrial fermentation methods, and it 132 00:09:14.679 --> 00:09:18.440 turns into a high acid vinegar which then you dilute 133 00:09:18.480 --> 00:09:22.679 down and you probably bring it down to normally somewhere 134 00:09:22.679 --> 00:09:27.440 around five percent acidity. And the value to all this, 135 00:09:27.559 --> 00:09:30.440 I guess, is that it's made with neutral spirits, so 136 00:09:30.600 --> 00:09:33.679 it doesn't have any flavor per se that's going to 137 00:09:33.759 --> 00:09:37.279 affect your dish. So stilled vinegar can be used in 138 00:09:37.519 --> 00:09:43.240 tons of different ways. Can make cakes lighter, believe it 139 00:09:43.320 --> 00:09:47.000 or not, helping set whites in poached eggs. It's one 140 00:09:47.039 --> 00:09:49.399 of those things that you heard you put that in 141 00:09:49.480 --> 00:09:55.120 the boiling water and it helps kind of firm up 142 00:09:55.399 --> 00:09:59.360 the albumine, the whites of the eggs. Very reliable thing 143 00:09:59.399 --> 00:10:05.120 that you can use whose canned pickles, super affordable. You 144 00:10:05.159 --> 00:10:10.759 can buy it in large containers and it doesn't affect 145 00:10:10.879 --> 00:10:14.320 the color of the vegetable, you know, because it's just clear. 146 00:10:15.559 --> 00:10:19.600 It's safe for canning. All these things make it kind 147 00:10:19.600 --> 00:10:26.440 of this household, bright, crisp neutral. People use it for 148 00:10:26.559 --> 00:10:33.639 pickled eggs, Jimmy churry, raspberry vinaigrette, these types of things. 149 00:10:34.120 --> 00:10:36.759 The next you look at are going to get into 150 00:10:36.840 --> 00:10:40.720 more flavors that are going to be usable. And the 151 00:10:40.759 --> 00:10:42.879 first one we're going to look at is apple cider 152 00:10:42.960 --> 00:10:45.600 vinegar and we'll talk more about that we come back. 153 00:10:45.840 --> 00:10:48.799 You're listening to the Fork Report with Nil Savedra on 154 00:10:48.879 --> 00:10:51.360 demand from KFI AM six forty. 155 00:10:52.440 --> 00:10:56.279 We're talking. We started the Fork Report today with our 156 00:10:56.399 --> 00:10:59.720 technique of the week talking about vinegars. This acid is 157 00:10:59.759 --> 00:11:04.120 oneful thing, acid that brightens and causes contrast in your dish. 158 00:11:04.240 --> 00:11:06.159 And what a great day to talk about it when 159 00:11:06.720 --> 00:11:11.200 it's hazy out, because go look outside the lack of contrast. 160 00:11:11.840 --> 00:11:14.879 How everything's kind of one note, even bright colors are 161 00:11:14.879 --> 00:11:17.720 a little flat. Well, that's the type of thing. When 162 00:11:17.799 --> 00:11:20.840 you taste a dish and it tastes like that, that 163 00:11:21.000 --> 00:11:23.840 is exactly when you need to brighten it up with 164 00:11:24.639 --> 00:11:28.720 vinegar with an acid to give it that extra pop 165 00:11:28.919 --> 00:11:33.519 that just separates every single note into something more beautiful. 166 00:11:33.879 --> 00:11:36.639 We talked about your basic vinegar that you have, your 167 00:11:36.639 --> 00:11:40.240 white vinegar, your distilled vinegar that you have. I guarantee 168 00:11:40.440 --> 00:11:43.639 you use it for cleaning and also for cooking. The 169 00:11:43.679 --> 00:11:46.480 next we were just starting to talk about apple cider vinegar. 170 00:11:47.200 --> 00:11:51.320 It's made traditionally from a hard cider, alcoholic cider. It 171 00:11:51.399 --> 00:11:55.639 offers an acidity from five to six percent, still in 172 00:11:55.720 --> 00:11:59.879 the same or similar range as the white or distilled, 173 00:12:00.399 --> 00:12:06.279 but it does have this apple forward, fruity taste and 174 00:12:07.000 --> 00:12:10.519 that adds just a wonderful pack to what they call 175 00:12:10.639 --> 00:12:16.919 quick pickling or quick pickles, salad dressing, for marinades, these 176 00:12:16.960 --> 00:12:21.240 types of things. It works out. It's also very good 177 00:12:21.320 --> 00:12:26.320 for just giving that extra punch. But unlike the the 178 00:12:26.519 --> 00:12:31.200 distilled vinegar that is neutral, it just did I don't know, 179 00:12:31.399 --> 00:12:36.600 vinegary taste. You can add, you know, mix apple cide 180 00:12:36.639 --> 00:12:42.519 or vinegar, ginger water, something sweet like you know, maple 181 00:12:42.639 --> 00:12:47.840 syrup or molasses, and some people would use that to drink. 182 00:12:47.919 --> 00:12:52.720 There are actually drinking vinegars out there that I used 183 00:12:52.759 --> 00:12:56.200 to drink vinegar. There were some great Again, you have 184 00:12:56.279 --> 00:13:02.240 to find a store that has them in stock. I mean, 185 00:13:02.240 --> 00:13:05.360 some people drink at apple cider vinegar, but that's slightly 186 00:13:05.440 --> 00:13:11.679 different than something that has been created for drinking. And again, 187 00:13:11.960 --> 00:13:16.559 back in the days when we had our partners, sponsors 188 00:13:16.600 --> 00:13:22.000 and friends there at vom Foss and Claremont, they have 189 00:13:22.120 --> 00:13:24.639 so many that are worthy of drinking on their own. 190 00:13:25.080 --> 00:13:28.039 And of course you could still find vom Fass in 191 00:13:28.320 --> 00:13:34.120 Ventura and in San Diego and the like. And they 192 00:13:34.320 --> 00:13:41.039 were friends of our friend Kim in Claremont, so you 193 00:13:41.120 --> 00:13:43.720 know that they're good people as well. But you can 194 00:13:43.759 --> 00:13:48.039 do tastings of their vinegars and they're just fantastic. So 195 00:13:48.120 --> 00:13:53.320 it depends what you're doing with it. Again, the acidity 196 00:13:53.360 --> 00:13:55.320 can go up to six percent, a little bit more 197 00:13:55.360 --> 00:13:58.440 than your distilled vinegar. And then there's rice vinegar. I 198 00:13:58.639 --> 00:14:03.679 love rice vinegar. This is used in Asian food and 199 00:14:03.960 --> 00:14:08.399 it just there is a sort of sweetness about it 200 00:14:08.480 --> 00:14:12.879 and something that is distinctive to me that just makes 201 00:14:12.919 --> 00:14:18.000 a dish pop. So obviously made traditionally from rice wine 202 00:14:18.039 --> 00:14:24.279 or suke white rice vinegar is the least acidic. So 203 00:14:24.519 --> 00:14:27.799 we've talked about five percent, talk about six percent. This 204 00:14:27.879 --> 00:14:31.759 goes about four to five percent. It's mild, it's got 205 00:14:31.759 --> 00:14:35.759 a new mommy ness, a very a savoriness to it, 206 00:14:37.159 --> 00:14:44.080 but it is just lovely hot or sour. Sauce goes 207 00:14:44.159 --> 00:14:49.159 well with and it just is I just there's something 208 00:14:49.200 --> 00:14:51.840 about that flavor to me that just works really well. 209 00:14:51.879 --> 00:14:53.360 I like it with carrots, like it with a bunch 210 00:14:53.360 --> 00:14:57.799 of things. Sherry vinegar. So if you know on the 211 00:14:57.960 --> 00:15:01.879 sense of rice vinegar you look at it as being 212 00:15:01.919 --> 00:15:08.360 more mildly acidic, then sherry vinegar is made from fortified 213 00:15:08.399 --> 00:15:12.320 wine and it's on the other end of the spectrum. 214 00:15:12.440 --> 00:15:16.120 So it's going from about six to eight percent acid. 215 00:15:16.679 --> 00:15:18.960 So this is when you're going to put it towards 216 00:15:19.000 --> 00:15:23.759 tenderizing meat, red meat. It's going to do a great job. 217 00:15:23.840 --> 00:15:26.879 Keep in mind, it is a dark vinegar, so if 218 00:15:26.919 --> 00:15:30.120 you did use it on poultry or fish or something 219 00:15:30.159 --> 00:15:33.080 like that, it's definitely going to transfer that color there, 220 00:15:33.399 --> 00:15:38.080 which may or may not be appetizing. Has a little 221 00:15:38.080 --> 00:15:42.639 bit of nuttiness to it, but can be really wonderful 222 00:15:43.279 --> 00:15:46.000 and can brighten up all kinds of dishes. There. Okay, 223 00:15:46.000 --> 00:15:48.360 there's some more that I want to get into as well, 224 00:15:48.440 --> 00:15:51.320 So stick around and we'll continue talking about technique of 225 00:15:51.360 --> 00:15:54.960 the week. And this technique is really kind of breaking 226 00:15:55.000 --> 00:15:59.080 down the acid we find in vinegar. It's just a 227 00:15:59.200 --> 00:16:02.679 lovely ingredy it that a lot of us home cooks. Well, 228 00:16:02.759 --> 00:16:06.080 I'll speak for myself. Took me a while and continues 229 00:16:06.279 --> 00:16:09.919 to take me a while to really understand. It's like 230 00:16:10.000 --> 00:16:12.960 seasoning or anything else. It really is trial and error 231 00:16:13.039 --> 00:16:16.519 and understanding when you need that acid maybe to cut 232 00:16:16.519 --> 00:16:21.159 through some of the fattiness, or to separate flavors, brighten flavors, 233 00:16:21.399 --> 00:16:24.600 or just elevate a dish, and you'd be surprised. A 234 00:16:24.639 --> 00:16:28.799 tiny little capful and a big pot of something can 235 00:16:29.039 --> 00:16:33.879 really cause separation and contrast that will make the dish 236 00:16:33.960 --> 00:16:36.440 go pow. So stick around. Much more to come. 237 00:16:36.759 --> 00:16:39.720 You're listening to the Fork Report with Nil Sevadra on 238 00:16:39.840 --> 00:16:42.039 demand from KFI A six. 239 00:16:41.960 --> 00:16:45.120 For I heard here every Saturday. I produced The Jesus 240 00:16:45.159 --> 00:16:47.840 Show tomorrow at six am, and then I'm with you 241 00:16:48.440 --> 00:16:50.759 Monday through Friday, hanging out with Bill Handle in the 242 00:16:50.799 --> 00:16:55.120 morning crew and an Amy and Cono and Will and 243 00:16:55.159 --> 00:17:01.440 the whole gang there. So I'm always happy to do that. 244 00:17:01.440 --> 00:17:03.120 That'd be sick of me. That's a lot of me, 245 00:17:03.919 --> 00:17:08.519 My poor wife. Don't say anything, o, Kayla, I know 246 00:17:08.599 --> 00:17:12.200 what you're thinking. All right, Back to vinegar. I'm extending 247 00:17:12.240 --> 00:17:14.200 this because vinegar is one of those things that is 248 00:17:14.240 --> 00:17:18.880 imperative to good home cooking, good cooking period. And so 249 00:17:19.000 --> 00:17:21.319 for Technique of the Week, I thought i'd go through these, 250 00:17:21.400 --> 00:17:24.960 going through the ten, the ten big ones that you 251 00:17:25.079 --> 00:17:29.440 need to know about and that you can use. Acidity 252 00:17:29.759 --> 00:17:33.960 is important to the way brightens flavor, causes contrast, and 253 00:17:34.160 --> 00:17:39.480 adds it adds that jouje when something just seems flat, 254 00:17:39.559 --> 00:17:41.920 And what a day to talk about it with it 255 00:17:42.000 --> 00:17:45.079 being a hazy June day. You look out and that's 256 00:17:45.200 --> 00:17:49.559 kind of like in photography or the way we see 257 00:17:49.599 --> 00:17:52.319 things and how they can kind of look flat. You 258 00:17:52.359 --> 00:17:55.599 don't have shadows, and sometimes that's what you want when 259 00:17:55.640 --> 00:17:59.480 you're taking doing photography, but in a case like this, 260 00:17:59.599 --> 00:18:03.440 there's no vibrancy to the colors and things like that. 261 00:18:03.480 --> 00:18:06.799 Well that's kind of what acid brings to it is 262 00:18:06.920 --> 00:18:11.599 like what light brings to photography, brighten things up causes contrast, 263 00:18:12.279 --> 00:18:15.559 and that's what we need in our food sometimes. So 264 00:18:15.680 --> 00:18:20.799 white wine vinegar vinegars that you know, wine vinegars tend 265 00:18:20.799 --> 00:18:24.559 to be kind of the middle of the road when 266 00:18:24.599 --> 00:18:28.640 it comes to the acidity, so they kind of stay 267 00:18:29.680 --> 00:18:33.720 around that five percent mark, right, and that makes them versatile. 268 00:18:34.279 --> 00:18:37.640 That makes them have a lot of play in what 269 00:18:37.680 --> 00:18:39.440 you can do with them and how you use them. 270 00:18:39.920 --> 00:18:45.799 I have fortified wines like Lily Blanc that I will 271 00:18:45.920 --> 00:18:50.880 use in cocktails, and fortified wines obviously go back into 272 00:18:51.000 --> 00:18:54.680 the refrigerator once they're opened. You don't leave them out, 273 00:18:55.799 --> 00:19:00.240 and they do go bad, whereas a vinegar is going 274 00:19:00.279 --> 00:19:03.359 to have higher acid and it's going to stay more 275 00:19:03.400 --> 00:19:05.920 stable for longer periods of time. But I'll do that 276 00:19:05.960 --> 00:19:09.440 when when I'm doing a dish and vegetables and I'm 277 00:19:09.480 --> 00:19:12.640 like there's just something lacking, I'll take a fortified wine 278 00:19:13.319 --> 00:19:17.000 like Lile Blanc and that I use for mixing a 279 00:19:17.039 --> 00:19:19.960 cocktail or something, and I'll just pour a little bit 280 00:19:19.960 --> 00:19:23.519 of that in there. But when you want the super 281 00:19:23.640 --> 00:19:27.440 versatility of something in the middle row the wine vinegars, 282 00:19:27.480 --> 00:19:30.319 in this case, white wine vinegar ends up being really great. 283 00:19:30.359 --> 00:19:35.160 It's easily found at the grocery store. But you can find, 284 00:19:35.279 --> 00:19:37.720 you know, different varieties as well. You can find a 285 00:19:37.839 --> 00:19:45.680 chardonnay looking at looking at you fair and a pinot. 286 00:19:46.039 --> 00:19:50.680 You've got champagne, other grapes, regions, whatever, They're going to 287 00:19:50.680 --> 00:19:54.720 add their own flavors and that are going to add 288 00:19:54.759 --> 00:19:57.480 to the acidity as well. So it depends on what 289 00:19:57.559 --> 00:20:00.559 you're cooking, but you can use champagne vinegar as a 290 00:20:00.599 --> 00:20:04.839 base ingredient in a barbecue marinade, believe it or not, 291 00:20:05.480 --> 00:20:09.000 an adobo, things like that. Many chefs in an article 292 00:20:09.039 --> 00:20:14.119 I was reading or breaking down these different styles of 293 00:20:14.960 --> 00:20:18.720 the use of vinegars and when they use them, and 294 00:20:18.880 --> 00:20:23.799 it really it really goes to show you how we're 295 00:20:23.839 --> 00:20:27.480 still these things are having these Food and Wine did 296 00:20:27.480 --> 00:20:32.000 a wonderful breakdown on vinegars, which is where I was 297 00:20:32.039 --> 00:20:34.920 pulling a lot of information from just great great content. 298 00:20:36.160 --> 00:20:39.599 A white vinegar is good for chicken breast. Like I said, 299 00:20:39.640 --> 00:20:42.440 the color of the vinegar could change the color of 300 00:20:42.480 --> 00:20:46.559 the meat depending on how you're using it. And sometimes 301 00:20:46.599 --> 00:20:49.279 a red wine might look great with the chicken that 302 00:20:49.319 --> 00:20:53.640 you're doing, and it causes this richness and this great 303 00:20:53.680 --> 00:20:56.839 color to it. However, sometimes it may cause a color 304 00:20:56.920 --> 00:21:01.640 that is unfavorable because it just looks muddied or grayish 305 00:21:01.720 --> 00:21:05.559 or something like that. So when you're using it in 306 00:21:07.119 --> 00:21:12.480 poultry or fish, the white is light, so it adds. 307 00:21:12.640 --> 00:21:16.440 It's not as jarring on an off putting as it 308 00:21:16.480 --> 00:21:21.920 can be acidity, Like I said, about five percent mild balanced. 309 00:21:22.720 --> 00:21:28.039 You can use it for all kinds of things, candy, bacon, wedge, salad. 310 00:21:28.680 --> 00:21:31.160 Red wine vinegar is going to play in that similar 311 00:21:31.279 --> 00:21:38.400 pool generic blended versions of highly specific specific wine red wine, 312 00:21:38.960 --> 00:21:41.319 like you can get a cab or you can get 313 00:21:41.359 --> 00:21:45.240 a Pinot Noah or something like that, and it makes 314 00:21:45.559 --> 00:21:50.079 its red wine vinegar, you know, sit in that same 315 00:21:50.160 --> 00:21:55.079 category about five percent acidity. You can get a California Surrah. 316 00:21:55.599 --> 00:21:57.839 All these different things are going to bring slightly different 317 00:21:57.839 --> 00:22:00.720 flavors to the table, but the app acid is still 318 00:22:00.720 --> 00:22:03.680 going to be doing what it's doing. Some people even 319 00:22:03.759 --> 00:22:08.759 use red wine vinegar as a bitter or something in 320 00:22:08.799 --> 00:22:13.000 their cocktails. It could be as high as seven percent, 321 00:22:13.400 --> 00:22:18.200 but it's usually floating around the five percent range. Tangy 322 00:22:18.559 --> 00:22:21.880 sometimes fruity can add a lot to it. Now one 323 00:22:21.880 --> 00:22:24.640 that I love because this can fall into sweet and 324 00:22:24.920 --> 00:22:30.759 savory depending on its thickness and flavorings and things like that. 325 00:22:30.880 --> 00:22:34.359 But a balsamic vinegar, and I know there's many of you, 326 00:22:35.079 --> 00:22:37.000 and I've heard from you before that you do not 327 00:22:37.240 --> 00:22:42.440 like balsamic vinegar. I absolutely adore it, and I keep 328 00:22:42.519 --> 00:22:45.799 a number of different types here. A maletti is one 329 00:22:45.839 --> 00:22:49.119 of the ones that I absolutely love, and again that 330 00:22:49.240 --> 00:22:52.680 came from our friends at voon Fass, And to me, 331 00:22:52.960 --> 00:22:56.359 it is gold. It is absolute liquid gold. I put 332 00:22:56.400 --> 00:22:59.920 it on top of, you know, if I'm making an 333 00:23:00.039 --> 00:23:04.000 avocado toast or something, or you can even put it 334 00:23:04.039 --> 00:23:06.319 on top of vanilla ice cream. It's so sweet and 335 00:23:06.359 --> 00:23:10.480 lovely up against that, so it's deep, it's rich. I'll 336 00:23:10.599 --> 00:23:15.119 use it to do reductions, all kinds of great things. 337 00:23:16.359 --> 00:23:19.279 It really has to do with the percentages of sugars 338 00:23:19.319 --> 00:23:21.559 over the alcohol. That's what kind of breaks it down. 339 00:23:22.759 --> 00:23:28.519 They just really cook it down and concentrate those sugars 340 00:23:28.519 --> 00:23:33.640 and it just gives it that sweetness to it. Sometimes 341 00:23:33.680 --> 00:23:37.279 it's aged in barrels, or it's always aged in barrels, 342 00:23:37.319 --> 00:23:40.599 but sometimes it's aged for much longer. But it's got 343 00:23:40.640 --> 00:23:46.720 to have a minimum of twelve years, and just the 344 00:23:46.759 --> 00:23:51.359 flavors of it in a gosh. I love it with 345 00:23:51.519 --> 00:23:55.039 red meat, I love it on salads. There's so much 346 00:23:55.039 --> 00:23:57.400 that you can do with it, and it really is 347 00:23:57.920 --> 00:24:01.839 one of those wonderful, wonderful things. All Right, we'll wrap 348 00:24:01.880 --> 00:24:05.880 this up vinegars when we come back, So go know 349 00:24:06.440 --> 00:24:10.079 where you've been listening to the fore Report. You can 350 00:24:10.119 --> 00:24:13.000 always hear us live on KFI AM six forty two 351 00:24:13.039 --> 00:24:16.720 to five pm on Saturday and anytime on demand on 352 00:24:16.799 --> 00:24:20.680 the iHeartRadio appum chatting with you on look At, I said, chatting. 353 00:24:21.039 --> 00:24:23.640 I'm comfortable with who I am chatting with you on 354 00:24:23.680 --> 00:24:26.039 a Saturday, as we are one to do on the 355 00:24:26.079 --> 00:24:29.480 fore Report, hanging out and celebrating food in every way 356 00:24:29.640 --> 00:24:33.200 kind of an extended technique of the week as we're 357 00:24:33.200 --> 00:24:38.680 talking about the ten top vinegar types. Vinegar is incredibly 358 00:24:38.720 --> 00:24:46.319 important to cooking and separating flavors, brightening things up, causing contrast, 359 00:24:47.119 --> 00:24:50.599 and it is a wonderful thing. Indeed, we're moving on 360 00:24:50.640 --> 00:24:53.079 from balsamic vinegar, which I know a lot of people 361 00:24:53.200 --> 00:24:56.079 have different opinions about. I really love it. The sweetness, 362 00:24:56.119 --> 00:25:00.039 a bit of tangyness, tends to be pretty rich. I 363 00:25:00.079 --> 00:25:03.039 think it goes great on pork chops and the light 364 00:25:03.200 --> 00:25:05.519 I like to put it. I like to grill watermelon 365 00:25:06.079 --> 00:25:09.400 during the summer and a little salt and pepper on there, 366 00:25:09.440 --> 00:25:12.799 and you can grill it and then you just rizzle 367 00:25:12.960 --> 00:25:16.240 a nice high end bolsamic vinegar on that. Get it 368 00:25:16.279 --> 00:25:20.319 with a fork, You're welcome. Malt vinegar malt vinegar is 369 00:25:20.319 --> 00:25:24.599 made traditionally with beer, and it can be slightly sweet. 370 00:25:24.599 --> 00:25:30.440 It's kind of toasty, little nutty typically or just medium 371 00:25:30.599 --> 00:25:34.319 plus let's say, with acidity going five percent six percent. 372 00:25:35.160 --> 00:25:39.839 And there are two types. Well, there's many types out there, 373 00:25:39.880 --> 00:25:44.640 but some make them from ipa, one from a porter 374 00:25:45.240 --> 00:25:51.119 style beer, and they can be you know, made from 375 00:25:51.160 --> 00:25:58.480 an industrial malt mash uh. And those things aren't made 376 00:25:58.519 --> 00:26:01.319 for eating, but you can process us the vinegar and 377 00:26:01.359 --> 00:26:06.200 make them a wonderful treat for you. Subtle in flavor, 378 00:26:07.319 --> 00:26:11.240 maybe not something you'd want to drink, but as it 379 00:26:11.319 --> 00:26:14.720 is used, it gets a little sweet. It can be 380 00:26:14.839 --> 00:26:20.559 complex depending people will use it on a beer battered fish. 381 00:26:20.599 --> 00:26:24.799 That malt vinegar a only things like that, maybe a 382 00:26:24.839 --> 00:26:30.359 spicy beer mustard. And then that moves us to black vinegar. 383 00:26:30.920 --> 00:26:38.519 Black vinegar is put into creation by way of fermentation 384 00:26:38.799 --> 00:26:42.880 just like the other vinegars, but it's fermenting whole grains, 385 00:26:43.480 --> 00:26:47.240 so you're using barley or sticky rice or things like that, 386 00:26:47.480 --> 00:26:56.039 very umami, and it just has this pretty intense flavor, malty, 387 00:26:57.279 --> 00:27:02.519 rich and very flavor or fall So you can do it, 388 00:27:02.799 --> 00:27:05.519 use it as a dipping sauce for dumplings and the like. 389 00:27:06.079 --> 00:27:10.000 It originated in China, works very good with Asian cuisines, 390 00:27:10.079 --> 00:27:16.799 whether it's Japanese, Korean, Taiwanese, works very very well. Honey vinegar, 391 00:27:16.920 --> 00:27:21.559 now this is maybe something that might be harder to 392 00:27:21.599 --> 00:27:24.880 get depending on where you are. It's made from mead, 393 00:27:25.519 --> 00:27:30.759 and this honey vinegar is you know, it's not everywhere. 394 00:27:30.759 --> 00:27:34.400 It depends where you're shopping, but it has a similar 395 00:27:34.440 --> 00:27:39.799 process than the other vinegar or things like that. You 396 00:27:39.880 --> 00:27:44.680 ferment it slowly let age. In this case it's whiskey barrels. 397 00:27:45.279 --> 00:27:49.599 It mellows out the vinegar. Use honey vinegar like you 398 00:27:49.640 --> 00:27:55.519 would a white balsamic, so it's naturally sweet. Brighten up 399 00:27:55.680 --> 00:28:02.319 butter cream, add tang to fruit cobbler, caramelized onion jam, 400 00:28:02.559 --> 00:28:04.599 kind of jug it up and kick it up a notch. 401 00:28:05.039 --> 00:28:07.920