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| Uses – a shot for that special taste, and for preserving foods |
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Vinegar can be used for a number of purposes. It is particularly popular as flavouring when preparing salads and for refining dishes. It lends dressings and sauces a sweet-sour taste. A shot of mild vinegar also gives a fresh fruit salad a pleasant, piquant flavour. A classic dish from Modena is fresh strawberries with balsamic vinegar. Fried liver and duck extinguished with a shot of balsamic vinegar are true delicacies.
Thanks to its acid content vinegar also serves as a preservative for fruit and vegetables. It would be impossible to imagine marinades for meat, poultry and fish without vinegar; it ensures that these foods are particularly mellow and tender.
Vinegar also dissolves lime and is thus an environmentally-friendly decalcifying agent.
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