Vinegar has many uses in the kitchen, from a simple vinaigrette dressing to the main ingredient in a pickling brine. Most culinary vinegars contain around 5 per cent acetic acid, which gives vinegar its notable sour taste. In some situations, a stronger vinegar taste may be desirable, such as in a sauce for meat. A stronger vinegar can be produced at home, but keep in mind it affects the consistency as well as the flavour.
- Skill level:
Things you need
Pour the vinegar in a saucepan. The vinegar will reduce by up to half, so pour enough to compensate for the reduced volume.
Set the saucepan on the stove at medium-high heat, until it comes to a boil, then reduce the heat to a simmer.
Stir the vinegar slowly with a spoon as it simmers.
Remove the saucepan from the heat as soon as the vinegar gets to the consistency of syrup.
Tips and warnings
- Add sugar to the vinegar to extra sweetness, if desired. Use no more than ¼ the amount of vinegar. For instance, if you use 1 cup vinegar, add no more than ¼ cup sugar.
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