In season 10 of Top Chef, the exquisite Anna Faris and the mediocre Chris Pratt are guests in one episode. When Gail Simmons reviews a dish, she says a certain element of the dish “gave us a much-needed hit of sourness.” Pratt then says tonelessly, joking, “…did you guys take a shot of LSD, too?” Everyone giggles and then moves on, but it’s a silly joke that actually has a well-intentioned meaning when it comes to the bright spice and ingredient.
The legendary, incredibly popular Samin Nosrat book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking was a classic for many reasons, but one aspect I was such a fan of was its inclusion of the word ” Acid”. right in the title.
Discussion of the acidic ingredient in food has become increasingly common over the past decade, also due to its mentions on cooking competition shows like the aforementioned Top Chef, or even on The Food Network in general. However, at one point the term was rarely used in the culinary world. Perhaps it was because the word itself wasn’t necessarily associated with food, while “citrus” or “vinegar” are unambiguous and unambiguous.
Regardless, I often find acidity to be one of the strongest and most important components of dishes, but mastering the balancing act of acidity is difficult.
As the epitome of a “staple,” vinegar often becomes an unsung hero, which is unfortunate because it’s a beacon of versatility. Vinegar can add flavor, ferocity, punch, lightness, brightness – and of course a real one blow of acid. You just have to know how to use it.
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However, figuring out how to best use vinegar is a challenge for many. Start considering all the decisions you need to make – which vinegar to buy? What will become your “everyday” vinegar versus your “special occasion” vinegar? Why are there so many varieties? – and this challenge slowly turns into a labyrinthine achievement.
To counteract this, here is a quick guide to help you enjoy the wide world of vinegars.
As I said at the time, balsamic vinegar is “syrupy, sweet and sour, it gives lift and power to anything it’s added to, sometimes turning into an elixir that bridges the disparity between savory and sweet more than any other spice.”
Wine vinegar is great and incredibly versatile. They’re great in stir-fries and quick dishes, in pickles, as a backbone in sautéed vegetables, or drizzled over a grain or macaroni salad. I especially love the pungent coolness of rice vinegar. Champagne vinegar is not versatile, so use it wisely.
Sherry vinegar is a bit more expensive (and sometimes comes in decent bottles), but it’s hands down in my top 3 favorite vinegars. It has a sublime, savory note that really makes anything it’s added to stand out.
I prefer it “raw,” as a dressing on top of thinly sliced veggies or greens, or drizzled over cereal with veggies and cheese chunks, but it can be cooked and used for other uses as well. A quick dash of it also goes really well in soups or broths.
I love black vinegar. It has such a strong flavor and makes an excellent dipping sauce. While some vinegars can border on bitter or sour, black vinegar has almost a soy sauce-like flavor profile, but not nearly as hot or salty. It is often used in stews or pasta dishes, in chicken dishes, or even in soups or stews. It also has a subtle sweetness as a background note. It’s a winner of a vinegar.
In recent years, specialty vinegars have been all the rage, ranging from flavors like celery (which I bought and didn’t love) to persimmon. There are a variety of new companies dealing in these specialty vinegars, but be warned they can be outrageously expensive. However, some are wonderful while others seem to fall a bit flat for me. I would also use them very wisely, especially given their high price.
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