Wow, I found a lot of useful advice here reading today! Thanks everyone!
“What you eat in private will show up in public.” ~Unknown “Don’t dig your grave with your own knife and fork.” ~English Proverb “Don’t eat anything your great-great grandmother wouldn’t recognize as food.” ~Michael Pollan (Karen)
I read in a Thomas Keller cookbook (Ad Hoc) to think of vinegar and other acids as a seasoning, just like salt. This changed so many dishes for me, especially my pureed vegetable soups. When something tastes *meh* but has enough salt, pepper, herbs etc, sometimes adding a splash of vinegar is a miracle worker
Fitness Minutes: (24,124)
4,676 8/15/17 7:20 A
I like to use it in vinagrettes that just need a little less bite. Apple cider vinegar is a nice substitute for white vinegar. Or when you need just a little more "tang" that balsamic vinegar will give you.. I probably use more apple cider vinegar to cook with than any other type vinegar. I find it milder and more amiable with a wide variety of flavors.
Fitness Minutes: (0)
5/16/17 9:24 P