owl mix baking soda and vinegar. Add to batter. Pour into
Place the tarragon in a clean glass jar.
Heat the vinegar to just under the boil.
Pour over the tarragon.
Leave to cool without covering the jar.
If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
Leave the jar of vinegar in a dark, dry place for two weeks.
Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
Cap and use for recipes calling for tarragon vinegar.
Place vinegar, sugar and mandarin peel in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Cool and store in covered container.
Use as you would for any recipe calling for vinegar.
This mandarin vinegar adds zest to your recipes and also makes a delightful and unusual hostess gift.
Yields 1 quart.
2 1/2 cups white vinegar and the 2 1/2
round.
Add the broth, vinegar, bay leaves, and herbs.
Grate your Asaigo cheese.
Pour on a plate with a lip, both oils, Balsamic vinegar oil and EVOO.
Add Parmigiano cheese and grated Asaigo cheese. Mix with a fork. Apply to bread or crackers.
We had this last night for New Years Eve. Very light and different. Taken from a Wegmans' add with recipes.
eaf). Stir in the balsamic vinegar and
Adjust an oven
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
FOR VINEGAR: Mix vinegar, chiles, and coriander in small
For the soy vinegar sauce, combine all the ingredients
Toss together onion, 2 Tbs. vinegar, and 1/2 teaspoons salt
Bring the vinegar to a boil in a saucepan for 2 mins then remove from the heat and allow to cool to about 100\u00b0F.
Gently crush the peppercorns, mustard seeds and allspice then transfer to a sterilized jar along with the tarragon.
Pour the hot vinegar into the jar and seal. Let infuse for about 3 weeks before using. Will last for 2-3 years.
f string.
Put the vinegar and sugar into a large
o drain.
Combine the vinegar, sugar and wine in a
hites
* Mix Balsamic vinegar and sugar in a frying
ooked through.
For the vinegar soy dressing, combine all ingredients
oil mixture.
Place vinegar in a small saucepan over
Pour the vinegar into a stainless steel pan.
Wash the lemons and pare the rind from them with a potato peeler.
Add the peel to the pan with the bay leaves and boil for 5 minutes.
Cover and leave to go cold.
Bottle, including the peel and the bay.
Leave for 4 weeks.
The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.
In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.
owl.
Put the basil vinegar, water and salt in a