Monday 2 January 2012

Vinegar Use on Kitchen

Vinegar can be used in the pickling process during food preparation. In the pickling process, vinegar is often used for dill pickles and peppers.
 
Wash fresh vegetables with a mixture of 1 tablespoon of vinegar in 1 ½ quarts of water.
 
Debug fresh vegetables by washing them in water with vinegar and salt. Bugs float off.
 
Freshen wilted vegetables by soaking them in 2 cups of water and a tablespoon of vinegar.
 
When boiling or steaming cauliflower, beets or other vegetables, add a teaspoon or two of vinegar to the water to help them keep their color. This will also improve their taste, and reduce gassy elements. This also works when cooking beans and bean dishes.
 
To keep eggs from cracking when boiling add a tablespoon or two of vinegar to water.
 
When poaching eggs, add a little vinegar to the water. The whites stay better formed.
 
Vinegar can help to dissolve mineral deposits that collect in automatic drip coffee makers. Fill the reservoir with vinegar and run it through a brewing cycle. Rinse thoroughly with water when the cycle is finished. (Be sure sure to check the owners manual for specific instructions).
 
Brass, copper and pewter will shine if cleaned with the following mixture. Dissolve 1 teaspoon of salt in 1 cup of distilled vinegar.



Put vinegar on a cloth and let sit on the back of your kitchen faucet and it removes hard water stains.
 
Clean stainless steel by wiping with a vinegar dampened cloth.
 
Deodorize the kitchen drain. Pour a cup down the drain once a week. Let stand 30 minutes and then flush with cold water.
 
Unclog a drain. Pour a handful of baking soda down the drain and add 1/2 cup of vinegar. Rinse with hot water.
 
A mixture of salt and vinegar will clean coffee and tea stains from chinaware.
 
Clean china and fine glassware by adding a cup of vinegar to a sink of warm water. Gently dip the glass or china in the solution and let dry.
 
Clean and disinfect wood cutting boards by wiping with full strength vinegar.
 
Cut grease and odor on dishes by adding a tablespoon of vinegar to hot soapy water.
 
Get stains out of pots by filling the pots with a solution of 3 tablespoons of vinegar to a pint of water. Boil until stain loosens and can be washed away.
 
Clean food-stained pots and pans by filling the pots and pans with vinegar and let stand for thirty minutes.
Then rinse in hot, soapy water.
 
Clean and deodorize the garbage disposal by making vinegar ice cubes and feed them down the disposal.
After grinding, run cold water through.
 
Clean and deodorize jars. Rinse mayonnaise, peanut butter, and mustard jars with vinegar when empty.
 
Make onion odors disappear from your hands by rubbing vinegar on your fingers before and after slicing.
 
Remove kitchen odors that come from burnt pots or when cooking certain foods by boiling a small amount of water with 1/4 cup vinegar so that the steam circulates throughout the room.
 
Clean the refrigerator by washing with a solution of equal parts water and vinegar.
 
Clean the dishwasher by running a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.
 
Clean the microwave by boiling a solution of 1/4 cup of vinegar and 1 cup of water in the microwave. Will loosen splatter of food and deodorize.
 
Grease buildup in an oven can be prevented by wiping with a cleaning rag that has been moistened
in vinegar and water.
 
Keep molded gelatin desserts and salads from sagging or melting in the summer heat by adding a teaspoon of vinegar for each box of gelatin used.
                                                  
Prepare fluffier rice by adding a teaspoon of vinegar to the water when it boils.
 
Freshen a lunchbox by soaking a piece of bread in vinegar and let it sit in the lunchbox over night.
 
After cleaning the bread box, keep it smelling sweet by wiping it down with a cloth moistened
in vinegar.
 
The minerals found in foods and water will often leave a dark stain on glass, porcelain or aluminum utensils.
This hard-to-clean stain can be easily removed by boiling a solution of 1 tablespoon of vinegar
per cup of water in the utensil. Utensils may also be boiled in the solution. The utensils should then be washed in hot soapy water.
 
To eliminate fruit stains from your hands, rub your hands with a little vinegar and
wipe them with a cloth.
 
Scale fish more easily by rubbing with vinegar 5 minutes before scaling.
 
Prevent soapy film on glassware by placing a cup of vinegar on the bottom rack of your dishwasher,
run for five minutes, then run though the full cycle.
 
Unsightly film in small-necked bottles and other containers can be cleaned by pouring vinegar into
the bottle and shaking. For tougher stains, add a few tablespoons of rice or sand and shake
vigorously. Rinse thoroughly and repeat until clean or determined hopeless.
 
Formica tops and counters will shine if cleaned with a cloth soaked in vinegar.
 
No-wax linoleum will shine better if wiped with a solution of 1/2 cup of white vinegar in 1/2 gallon of water.
 
Tenderize meat with vinegar. Use it in marinades or when slow cooking any tough, inexpensive cuts of meat.



For extra tenderness with boiling ribs or stew meat add a tablespoon of vinegar.
 
To add a zesty new taste to fresh fruits such as pears, cantaloupe, honeydew, or others, add a splash of rice or balsamic vinegar. Serve immediately to prevent the fruit from becoming mushy.
 
When making tuna salad add a dash of any herb-flavored vinegar.
 
Often tossed with herbs, spices, and oils, vinegar can also be sprinkled directly on vegetables and fruit for a delicious, fragrant salad.
 
Enjoying a salad with a tangy vinaigrette dressing is one of the most popular ways to use vinegar in the kitchen. But that’s just the beginning! To make basic vinaigrette salad dressing use 1 part vinegar to 4 parts oil.
 
Make pasta less sticky and reduce some of its starch. Add just a dash of vinegar to the water as it cooks.
 
Give some extra zest to your white sauce by adding 1/2 teaspoon of white distilled vinegar.
 
Try cider or malt vinegar instead of ketchup with french fries—that’s how the British like to eat them. Either one is also great on fish or any fried or broiled meat.
 
Add moistness and taste to any chocolate cake—homemade or from a box—with a spoonful of vinegar.
 
To keep frosting from sugaring add a drop of white distilled vinegar. It will also help keep white frosting white and shiny.
 
Make perfect, fluffy meringue by adding a teaspoon of white distilled vinegar for every 3 to 4 egg whites used.
 
Perk up any can of soup or sauce with a teaspoon of red or white wine vinegar.
 
Eliminate the greasy taste in food cooked in a deep fryer by adding a dash of vinegar.
 
If you’ve added too much salt to a recipe, add a spoonful of vinegar and sugar to try correcting the taste.
 
Make creamy vinaigrette by adding some plain or whipped cream to a mixture of 1 part vinegar to 3 parts oil.
 
Make wine vinegar by mixing 2 tablespoons of vinegar with 1 teaspoon of dry red wine.
   
Make buttermilk. Add a tablespoon of vinegar to a cup of milk and let it stand 5 minutes to thicken.
 
Replace a lemon by substituting 1/4 teaspoon of vinegar for 1 teaspoon of lemon juice.
 
It makes a good substitute for lemon juice in dishes and can be used to flavor an assortment of meat marinades and sauces for pork and lamb.
 
Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.
 
To make the perfect picnic potato salad dressing combine 1 cup mayonnaise, 3 tablespoons vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.
 
Olives or pimentos covered with vinegar can be kept almost indefinitely if refrigerated.

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