If you’ve ever tried delicious, tender ribs then you might have wondered how they got the tangy sweetness? What can you add to your marinades and sauces to give your next dish a kick and tang everyone will love?
Vinegar creates a tender taste for various foods, while also emphasizing the natural flavors found in the foods. Which is best, though, for which dish?
Distilled vinegar can be used in almost any dish where vinegar is used. However, due to its intense acidic taste and bitter flavors, it does not pair well with sweeter recipes such as salad dressings. But, if sufficient sugar or honey is added to counteract the bitterness it should be fine. Distilled vinegar is best for householding cleaning and canning, thanks to its antimicrobial properties.
We’ve put together a brief overview of distilled vinegar versus other traditional varieties to help you decide when to use which. With over 20 varieties to choose from, this might seem like a daunting task, but don’t worry, we have you covered!
What’s the Difference Between Distilled and Regular Vinegar?
The main difference between distilled and regular vinegar is how they are made. Distilled vinegar is made by distilling white cane sugar in water and allowing it to ferment. Other, regular vinegar, is made by adding fruits or other foods to water and allowing it to age for a long time.
Distilled vinegar is also commonly called white or spirit vinegar. It is the most acidic variety and is the best for food preservation and household cleaning.
The acidic content of distilled vinegar can be as high as 20%, whereas regular vinegar usually only has 5% or below.
Regular vinegar included red wine, apple cider, honey, and other sweet products which are aged for extended periods of time.
Their origins of how they are made are actually right in their name. For example, red wine and white wine vinegar are actually made from white and red wine.
The thing which makes this vinegar over wine is time. Red and white wine is made by aging grapes until they ferment and become alcoholic.
Vinegar is simply aged for a longer period, where the fermentation becomes acidic and antimicrobial.
Regular vinegar can be made at home in a similar manner to kombucha. You will simply take a fruit, such as apples, and let them ferment in a covered container in a dark corner.
After 3-4 weeks, strain the apple pieces from the liquid and let them age for 3-4 weeks more. You can find a helpful, step-by-step guide here.
Which Vinegar Is Best For Cooking?
Regular, sweeter, flavored varieties are the better option available for cooking and baking. Distilled vinegar has a high level of acidity that makes it ideal for food preservation and household claims.
Regular varieties of vinegar, such as wine vinegar and apple cider vinegar have a semi-sweet, tangy flavor that complements many dishes.
Apple cider vinegar is one of the most popular varieties of cooking vinegar. It makes good marinades for meat, especially for pork such as pork chops and ribs. Not only does it add a good tangy sweetness, but it also makes the meat softer and tenderizes it.
Wine vinegar can be added to sauteed vegetables for flavor and to enhance their natural flavors. Wine vinegar is especially good for sauteing foods and making marinades.
It pairs especially well in Mediterranean recipes and can be used as a replacement for wine in many cooked recipes.
Balsamic vinegar is made from grapes, without any alcoholic content. It is rather sweet and doesn’t make the best tangy marinades. However, it does make very good salad dressings and other sweeter-tasting dressings.
How Can You Make Distilled Vinegar?
Distilled vinegar is made from vodka or similar types of grain-based alcohol. It can be made using barley, potatoes, or malt. Sometimes it’s made with wine and beer as well, but it is more commonly made with vodka-based alcohol.
Distilled vinegar requires a high acidic content to generate the acetic acid which gives it its antimicrobial attributes and potent flavor. Acetic acid is an ethanoic acid derived from corn, potatoes, and other grains and starches.
It’s bitter and pure rather than regular vinegar, which is sweet and can be potentially sticky when used for cleaning. Acetic acid is essential not only for cleaning but also for preserving vegetables.
Canning with vinegar requires at least a 5-6% value of acid in the vinegar. This is because it acts as a natural preservative and prevents the development of bacteria causing botulism.
Botulism thrives in an air-tight environment such as those found in poorly sealed and unsanitized canning jars.
Adding the acetic acid found in vinegar will decrease the probability of botulism developing in canned goods. This is because it creates a negative and hostile environment for bacteria and thus kills it at the source.
When Is Distilled Vinegar Used In Cooking?
Distilled vinegar can be used in almost every recipe which calls for vinegar. However, for sweeter marinades and dressing for salads, you may wish to add some extra honey or sugar to counter the acidic taste. Distilled vinegar does substitute nicely for apple cider vinegar in meat marinades, though.
Distilled vinegar is not the preferred flavor used in cooking when a recipe calls for vinegar. If you are making string salad, pickled eggs, or other acidic pickled foods, then distilled vinegar is the best variety of choices.
Some of the most common pickled foods include:
- Cucumbers (pickles)
- Green beans
- Onions
- Jalapenos
- Cabbage
- Tomatoes
- Beets
Each of these dishes makes for a light, healthy snack while also adding flavor to other dishes. Pickles and pickled onions make for the perfect addition to summer hamburgers. Jalapenos and tomatoes pair together to make a spicy, tangy salsa.
Savory foods usually taste the best with distilled vinegar due to their intense flavor and acidic taste. But, as we stated at the opening, you can use it in other dishes as long as extra sugar or sweetener is added.