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Vinegar Types
15
Flashcards
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Balsamic Vinegar
Flavor Notes: Sweet, rich, complex. Common Uses: Drizzling over dishes, salad dressings, reduction sauces.
Cane Vinegar
Flavor Notes: Milder tartness, slightly sweet. Common Uses: Filipino dishes, dressings, marinades.
Herb Vinegar
Flavor Notes: Varied, aromatic. Common Uses: Dressings, marinades, infusing.
Apple Cider Vinegar
Flavor Notes: Fruity, tart. Common Uses: Salad dressings, sauces, health tonics.
Rice Vinegar
Flavor Notes: Mild, slightly sweet. Common Uses: Asian dishes, sushi rice, dressings.
Malt Vinegar
Flavor Notes: Bold, toasty. Common Uses: British pub fare like fish and chips, pickling.
Red Wine Vinegar
Flavor Notes: Tart, fruity. Common Uses: Vinaigrettes, marinades, sauces.
Champagne Vinegar
Flavor Notes: Delicate, floral. Common Uses: Light vinaigrettes, sauces, seafood dishes.
Sherry Vinegar
Flavor Notes: Nutty, rich. Common Uses: Spanish dishes, stews, reductions.
White Wine Vinegar
Flavor Notes: Light, crisp. Common Uses: Cooking with fish, poultry, in light sauces.
Raspberry Vinegar
Flavor Notes: Fruity, tart. Common Uses: Salad dressings, drizzling over fruit, poultry marinades.
Black Vinegar
Flavor Notes: Woody, smoky. Common Uses: Chinese braised dishes, dipping sauces, noodles.
White Distilled Vinegar
Flavor Notes: Sharp, acidic. Common Uses: Pickling, cleaning, marinades.
Coconut Vinegar
Flavor Notes: Slightly sweet, tangy. Common Uses: Southeast Asian dishes, sauces, marinades.
Fruit Vinegar
Flavor Notes: Sweet, tangy. Common Uses: Desserts, glazes, salad dressings.
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