know-how
TOOLS AND TIPS
FOR EVERYONE WHO
LOVES TO
EAT
Apple-
Crisp
Move over, balsamic,
sherry, and red wine
vinegar. Lately, it’s
cool to be cider.
From
the classic pantry varieties
to specialty ones made
with heirloom apples,
cider vinegar is enjoying a
comeback among chefs
and curious cooks alike
for its sharp, fruity flavor.
Here are four techniques
to bring it to your table.
r
■>
Store it
Apple cider vinegar
is best stored tightly
sealed in a cool, dark
place and used within
2 years.
Infuse it
Place herbs and/or
whole spices in the
bottle. Cover with
vinegar. Steep 2 weeks
in the refrigerator.
Strain and use within
a month (store in the
refrigerator).
1
SHAKE
Use cider vinegar
to make a classic
viniagrette dressing, with
a spoonful of honey for
sweetness. Or add a few
shakes of the vinegar to
cooked greens with a pinch
of crushed red pepper.
164
2
SOAK
Season the vinegar
with salt and sugar
and use to marinate or
“quick pickle” vegetables
such as celery, carrots,
beans, onions, radishes, or
sliced jalapcfio peppers.
3
D IP
Adda light touch
to rich fried foods.
Dunk french fries, fried
fish, or crispy onion rings in
vinegar mixed with spices.
Or make an herb vinegar
(sec “Infuse it,”
above)
and serve with roasted or
steamed cauliflower.
4
DEGLAZE
Pour vinegar into
a hot skillet after
browning pork chops or
chicken. Continue cooking,
scraping up browned bits
from the bottom of the pan.
Add a handful of dried fruit
or apple slices to create a
quick sauce.
EETTEIl HOMES AND GARDENS |
APRIL 201 I
|
BHG.tlOM
PRODUCED BY ERIN SIMPSON AND MAGG3E MEYER; PHOTOS; BLAINE MOATS; POOD STYLING; GREG LUNA
