HONEY CATCHES MORE FLIES, BUT VINEGAR’S GOT A KICK! — By Nutritionista
This week, Mary asked me to tackle apple cider vinegar and its rumored health benefits. This type of vinegar has been said to do everything from speeding up fat loss and lowering cholesterol to treating diabetes. Well, those claims haven’t been scientifically provenquite yet (though some studies are promising). However, that doesn’t mean you shouldn’t use apple cider vinegar (and all kinds of vinegar!) in your cooking. Anything that adds flavor without adding significant calories is a must-have for any budding chef. Think of vinegar as you would any other spice and use it in your cooking to add complexity and depth. Here are some suggestions for using vinegar in your kitchen:
- Try flavored vinegar. You can get fruit-infused vinegar, herb, or garlic vinegars. Better yet, make your own!
- If you have balsamic vinegar and olive oil, there’s no need to ever buy dressing. Add lemon, salt, and pepper and you’ve got a salad dressing that’s as good or better than what you’d be served in the nicest of restaurants.
- Rice wine vinegar (sometimes called just rice vinegar) adds instant Asian flavor to any dish. Try a summery Asian-flavored coleslaw or add it to an Asian-inspired soup.
- The tartness of certain vinegars, like apple cider, can be used in place of lemon in recipes that call for it.
- Vinegars make a great marinade base for meat like chicken or beef. If you’re ambitious, try whipping up a batch of chimichurri, an herb and vinegar mixture used in Argentine cuisine. I loooved this sauce when I lived in Buenos Aires.
- Vinegar adds easy flavor to roasted veggies (try it with broccoli, brussels sprouts, or greens).