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File: Heinz-Unfiltered-Apple-Cider-Vinegar.jpg (92KB, 400x527px) Image search:
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So I bought some of this shit at the store on a whim yesterday because it's apparently a magical elixir that cures stomachaches and can clean windows and it deodorizes and it provides energy and it's a clean-burning fuel and it turns shit to gold and yadayadayada. But I've noticed that, for an alleged food item, it's not really advertised as an ingredient beyond a fruit drink addition or salad dressing substitute. What other culinary uses does this stuff have?
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>>7591595
use it on biltong prior to salting and drying.
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>>7591595
Making pickles
Sauces
Marinades
A small amount cuts the richness in hearty soups & bean dishes
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>>7591595
two capfuls in your poaching water will deliver perfect eggs for eggs bennedict time after time
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>>7591610
>A small amount cuts the richness in hearty soups
...I'm going to be having beef stew this weekend. Would some of it work in there?
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>>7591623
Sure, just a splash at the end.
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>>7591623
balsamic would give a far better finish with beef
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>>7591595
I drink apple cider vinegar daily. Use it for my windows too.
I like putting a cup in my my clothes washing machine, per load.
I also like a half white vinegar half water mixture in a spray bottle to spray my bathroom down. Vinegar is a natural bacterial killer, like mold and mildew...so if you don't have a fan of a window to air out moisture from showers...the vinegar will naturally kill the musty, mildew. It kills black mold too if you would rather not use bleach.
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Make some Carolina pulled pork, OP.
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>>7591595
It's acidic, so it can be used as an acidic cleaner.
Its bacteria are human-friendly, so it crowds out unfriendly bacteria in skin infections and the digestive tract.
The acid is also uninhabitable for most other strains of bacteria, so it has a similar effect to alcohol even when its acidophile bacteria are killed off by pateurising.
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>>7591918
>bacterial killer, like mold and mildew
those are fungi, not bacteria
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>>7591951
Also, I mostly use it for pickling.
I shredded some lettuce and left it in a jar of half ACV and half water, with a little salt. Ate it a week later - more like a salad than a fermented product, but still nice and sour.
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Salad dressing, with olive oil, salt and pepper.
Carolina pork BBQ sauce.
I use it instead of mayo in my cole slaw.
Cucumber salads.
Collard greens.
Bean salads.
Tomato salads.
ACV is pretty good stuff.
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