16 replies to this topic

[Gan]

Has anyone here tried drinking Vinegar before.

I don't know if it's a recent trend, but I have heard that people in the past have already done this before.

The modern way (or at least the way I did) was mixing apple vinegar with honey. I stopped that until I found some Vinegar made specifically for drinking in the local Asian markets.

Medically speaking, the main verified and clinically studied benefits I've read about Vinegar is that it does help in regulating blood sugar. Though one doesn't have to drink it (just use it in eating food) for those affects.

[Pattie]

I used to drink it as a kid. ^__^ I can buy a vinegar 'beverage' at my local Asian market, but prefer to get it on my salad these days.

I understand it's a blood thinner, btw.

[TheAznValedictorian]

Now that you talked about it, I'll think I'll try

[Pattie]

Start with cider vinegar. White's just too strong to start.

I was at Mithracon this past weekend where they (not me, I hasten to point out) drink posca which the Roman's drank. It's grape juice, vinegar and spices. Me, and my diet Pepsi, passed.

[Gan]

Sometimes, I whenever I eat Wonton Noodle Soup, I put a little of the Red Vinegar on the noodles itself. It kind of pulls out some more flavor, just a little bit.

The Xiaolong Bao, or Shanghainese Dumplings, the restaurants near my area use Black Vinegar with Ginger as a dip.

Lately, I've been trying to do the Olive Oil, Balsamic Vinegar dip for my bread. I like the taste myself.

Now that you talked about it, I'll think I'll try

Some of the Asian Vinegar drinks taste more like juice, so in a sense, buyer beware.

[TheAznValedictorian]

Thanks for your advices, guys.

[Freddy1]

Has anyone here tried drinking Vinegar before.

I don't know if it's a recent trend, but I have heard that people in the past have already done this before.

The modern way (or at least the way I did) was mixing apple vinegar with honey. I stopped that until I found some Vinegar made specifically for drinking in the local Asian markets.

Medically speaking, the main verified and clinically studied benefits I've read about Vinegar is that it does help in regulating blood sugar. Though one doesn't have to drink it (just use it in eating food) for those affects.

I know that some Chinese family drink vinegar. Its mainly Chinese black rice vinegar that they drink. Its boiled with onions, some flowery plant (I dont know what it is) and pigs feet. Keep in mind I dont know if other Chinese families use the same ingredients.

I believe in some Traditional Chinese Medicine books mention the use of black rice vinegar for health purposes.

Some pictures of Chinese black vinegar:
http://www.alibaba.c...se_vinegar.html

http://www.theperfec...-vinegar-r.html
(scroll down a little to see the pic)

http://www.kongyen.c...emart&itemid=12
Chinese herb vinegar


A nice wiki article on rice vinegar with a number of photos
http://en.wikipedia....ki/Rice_vinegar

Edited by Freddy1, 17 April 2011 - 05:49 PM.

[baibushe]

My family actually makes and sells vinegar for drinking. We use brown rice as the basic ingredient and we also have ume and angzao (not sure what the Mandarin name is, but it's a type of yeast that we use in cooking. It makes the food red and is supposed to be healthy). I myself don't really like vinegar unless it is used in food.

[William O'Chee]

I have just been experimenting with a dish where I pickled pork belly in rice wine vinegar, salt and sugar. After three days I then drained it and steamed it for 90 minutes with black bean and a bit of soy sauce.

I was reasonably satisfied with the result, but think I need to change the pickle to use a mixture of xiaoshing wine, rice wine, salt and sugar, as the original attempt was a little too sour.

One thing for sure, after being pickled and steamed, the pork literally fell apart on the chopsticks, and the skin was so very tasty.

[William O'Chee]

I know that some Chinese family drink vinegar. Its mainly Chinese black rice vinegar that they drink. Its boiled with onions, some flowery plant (I dont know what it is) and pigs feet. Keep in mind I dont know if other Chinese families use the same ingredients.

I believe in some Traditional Chinese Medicine books mention the use of black rice vinegar for health purposes.

Some pictures of Chinese black vinegar:
http://www.alibaba.c...se_vinegar.html

http://www.theperfec...-vinegar-r.html
(scroll down a little to see the pic)

http://www.kongyen.c...emart&itemid=12
Chinese herb vinegar


A nice wiki article on rice vinegar with a number of photos
http://en.wikipedia....ki/Rice_vinegar

Freddy1, thanks muchly for that.

I suspect my mistake in the recipe above may have been using white rice vinegar, instead of using black vinegar.

[Freddy1]

Freddy1, thanks muchly for that.

I suspect my mistake in the recipe above may have been using white rice vinegar, instead of using black vinegar.

(Sorry about the late reply William)
Thanks. Well we all live and learn right? We all learn from are cooking mistakes.


I think black vinegar is richer in taste like how balsamic vinegar is like. I think its less sharp than white vinegar is.
If you its too sour you can dilute it down with water.
Although for some people they like the very sour taste. I think its an acquired taste personally.

There are quite a number of different vinegars out there. Some are made from palm sugar etc.



Heres another recipe for you:


Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

Ingredients
4 each calf's liver
3 tablespoons clarified butter
3 minced shallots
4 black mission figs, cut into1/4 inch disks
1/2 cup Chinese vinegar
1/2 cup balsamic vinegar
Salt and coarse ground green peppercorn to taste
Directions
Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes. I prefer my liver medium. Place livers on warm plates. Place skillet back on the heat, add shallots and brown, about 3-5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath.

source: http://www.foodnetwo...cipe/index.html

Edited by Freddy1, 30 April 2011 - 02:34 PM.

[bloodmerchant]

Is it okay to substitute balsamic vinegar for traditional Chinese black vinegar? Just asking. (This is for health reasons, my parents have been cautious of certain food products coming from China for a while)

Edited by bloodmerchant, 30 April 2011 - 04:55 PM.

[Gan]

Is it okay to substitute balsamic vinegar for traditional Chinese black vinegar? Just asking. (This is for health reasons, my parents have been cautious of certain food products coming from China for a while)

I think it should be ok, if we're talking about putting Vinegar with food instead of drinking it.

Some Chinese vinegars are actually made in the US instead of from Asia. A lot of people don't know this, even among fellow Asians. Many products you all see in Asian supermarkets are pretty much homegrown, instead of imported. Many vegetables, fruits and grains come from Arkansas, Florida and Oklahoma. Many meat products are from California and Texas. The preserve foods, not all but quite a lot of them, made from urban centers throughout the country. Even some exotic products which come from places which are pretty close to the US, like the Latin American countries. Seafood from the gulf of Mexico, Australia, South Africa, etc.

It's really hard to tell which food products are straight from China (and only from China, not parts here and there from other countries), unless you are working in this industry and/or have a lot of connections to be informed.

[acdu]

Thanks for all of your sharing,i've learn more about vinegar.

[scott4836]

The information is very interesting. Now I'm interested in the properties of vinegar.