Household Uses for Vinegar (not just for cooking!)

courtesy of http://www.versatilevinegar.org   Use Vinegar to Strip Veneer The channel, Fox 14 (Joplin, Missouri/Pittsburg, Kansas), featured a story on their website to use vinegar to strip veneer off of furniture.  Click here to learn more. Use Vinegar as a Fixture Polish The Washington Post/Kings Feature Syndicate provides a tip from Heloise to clean chrome bathroom fixtures with vinegar.  The tip follows: “Using undiluted vinegar and a microfiber cloth, wipe the bathroom fixtures and let the vinegar sit for a minute or two, rub with the cloth and then rinse with water. If you have really hard-to-remove water stains, take a tissue, cover the area, then dampen with vinegar. Let it sit for a while. Then use a scrub brush, rinse and dry.” How to Make Natural Dyes for Easter Eggs USA Today featured a story in print and online on natural dyes for Easter eggs.  The article is titled, “How to make natural dyes for Easter eggs.” The article shares some concerns with “artificial” dyes and then offers several natural dye recipes.  All of the recipes include vinegar.  Homemade Cleaning Products An article on azcentral.com, titled, “Save money with gentle, homemade products,” featured recipes for a variety of cleaning products, using several ingredients, including vinegar.  Cleaning Tankless Water Heaters The heraldnet.com (Everett, Washington) featured an article on the benefits of tankless water heaters.  Of note, the article states, “Tankless water heaters require minimal maintenance, other than periodic flushing to descale them of mineral buildup. A plumber can do that service, typically for about $100 to $150. A handy homeowner can clean the system with vinegar if he or she follows the manufacturer's recommended guidelines for descaling.”  (Emphasis added.)

Fresh Cherve Drizzled with Aged White Peach Balsamic Condimento Reduction

 

This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.
 

Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction

2 cups aged white peach balsamic condimento

8 oz. fresh cherve

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort.  The finished reduction should be thick and light amber in color.  Once smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavor will become more complex.  It can be kept on the counter or in the refrigerator, however refrigeration is not necessary.  Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.

All Your Questions Answered about Vinegar

What is Vinegar? The dictionary defines vinegar as “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.” How is Vinegar Made? Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled. Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor. What is Vinegar Made From? Vinegar can be made from any fruit, or from any material containing sugar. What Are the Different Types of Vinegar? Since vinegar can be made from anything with sugar, there are probably too many different types to count made in countries throughout the world. Each country may use starting materials native to their area and tailored to the specific tastes of the region. Typical retail varieties of vinegar include white distilled, cider, wine (white and red), rice, balsamic, malt and sugar cane. Other, more specialized types include banana, pineapple, raspberry, flavored and seasoned (e.g., garlic, tarragon). Are there Formal Standards for Vinegar? The following varieties of vinegar are classified by a U.S. Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing: Cider vinegar or Apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials. Wine vinegar or Grape vinegar is made from the two-fold fermentation of the juice of grapes. Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose. Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses. Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol. Blended Vinegar made from a mixture of Spirit vinegar and Cider vinegar is considered a combination of the products that should be labeled with the product names in the order of predominance. It is also the product made by the two-fold fermentation of a mixture of alcohol and cider stock. Rice or Rice Wine vinegar (although not part of FDA’s Compliance Policy Guide) has increased in popularity over the past several years and is made by the two-fold fermentation of sugars from rice or a concentrate of rice without distillation. Seasoned rice or rice wine vinegars are made from rice with the “seasoning” ingredients noted on the label. Balsamic vinegar (also not a part of FDA’s Compliance Policy Guide) continues to grow in market share and “traditional” and “commercial” forms are available. The products are made from the juice of grapes, and some juice is subjected to an alcoholic and subsequent acetic fermentation and some to concentration or heating. See the “Today’s Vinegar” section of the Web site for more information regarding Traditional and Commercial Balsamic Vinegar. Can I Make My Own Vinegar? If you attempt to make vinegar at home, we are sure you’ll develop an appreciation for the difficulty of this ancient art and science. Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don’t pickle or can with it. What is “Mother”? “Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf. After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product. How Long Does Vinegar Last? The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence. Is “Acetic Acid” the Same Thing as Vinegar? No. The United States Food & Drug Administration (FDA) recognizes that diluted acetic acid is not vinegar, indicating that it is: “misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar.” Does Vinegar Have Calories or Fat? Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration’s (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product. How Strong is the Vinegar You Can Buy at Retail? The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4% acidity as mandated by the U.S. Food & Drug Administration (FDA). Typical white distilled vinegar is at least 4% acidity and not more than 7%. Cider and wine vinegars are typically slightly more acidic with approximately 5-6% acidity. How Can Vinegar Clean My Counters and Flavor My Pickles? The acid in vinegar cuts through the grease and germs on your counter tops and is also the ingredient that makes your favorite pickles so tart and safe to eat by inhibiting bacteria and mold. See the “Uses and Tips” section of the Web site for other ideas for using this versatile product.

What is “Mother”?

“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.

After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.

How Long Does Vinegar Last?

The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.  

 

 

 

 

 

 

 

 

Click here to learn more about Vinegar Health Studies   

 

 

 

 

 

A Myriad of health Benefits Associated with Consuming Premium EVOO

Could something in your kitchen cabinet help you lose weight and prevent cancer? It's something many people don't associate with weight loss or even health.

Some refer to this weight loss food as "liquid gold" because of its color and the fact that it's rich in nutrients.
A local research dietitian swears by this particular ingredient and has done local studies on its power to help us lose weight and prevent prostate and breast cancers.
And here's the irony: It's high in fat.

If you want to trim your waistline, try consuming at least three tablespoons a day of extra virgin olive oil.
Mary Flynn, a registered dietitian and researcher at The Miriam Hospital, has the proof to back it up. She recently completed two weight loss studies. One looked at an olive oil plant-based diet to prevent breast cancer; the other to see if that same diet could prevent prostate cancer.

"What we were looking at was when men are treated for recurrent prostate cancer, they're treated very often with a therapy that blocks the testosterone. And when this happened it increased their risk factors for heart disease by increasing the metabolic syndrome, which is a large waist, an increase in the triglycerides, decrease in HDL, the blood pressure goes up and glucose goes up," Flynn said.

In all, 18 men took part in the plant-based olive oil diet. "I asked them to use at least three tablespoons a day, which I put as part of the meal plan and the recipes and then it focuses mainly on vegetables," Flynn said.
Vegetables in this Mediterranean-like diet are unlimited. Fruits are limited to about three servings a day, and whole grains are emphasized.

"The beauty of the diet is the volume is large. So, your stomach is full and then you have the fat, the olive oil being used to prep the meal so you don't get hungry between the meals. And so I see snacking go down," Flynn said. Flynn found in this hospital-funded study that men not only lost weight, they embraced the new way of eating.

She already knew women were benefiting. It's what led to her publishing this book, "The Pink Ribbon Diet," which was borne out of an earlier study of 44 overweight women diagnosed with invasive breast cancer.
In that study, women who followed the plant-based olive oil plan lost weight and lowered their triglycerides -- a type of fat found in the blood -- and raised their good cholesterol.

Despite its name, the book is for anyone trying to lower their weight and risk for disease.
"It's mainly a cookbook. It gives the rationale for why I choose the foods that I do, I think, as well as 150 very easy recipes," Flynn said.

The olive oil diet used in Flynn's studies includes at least those three tablespoons of olive oil a day and a lot of vegetables. Red meat was not allowed, but limited amounts of poultry and fish were.

Simplicity and Elegance: White Grapefruit Balsamic Fruit Salad

Fruit salad often times is overly dressed with cloyingly sweet, dairy based dressings.  I believe that fresh, properly ripened fruit should play the starring role and be allowed to shine.  I prefer to let the fruit speak for itself by simply tossing it with a splash of grapefruit white balsamic just before serving.  Our grapefruit white balsamic is clean, crisp and adds the right amount of complexity to fresh fruit salads without stealing the show.

Refined Olive Oil vs. Quality Extra Virgin Olive Oil in Desserts & Cooking

Those with a limited scope of experience and or access to quality extra virgin olive oil typically make broad and therefore ignorant statements.  Often, these statements can come from individuals who maintain high visibility and are " industry professionals", cookbook authors, or chefs.  These are often the same folk who champion the tired mantra that extra virgin olive oil can never be heated or cooked with.   

The fact remains that delicate, or what we refer to as “sweet” extra virgin olive oil can and should be used in dessert recipes designed to contain olive oil and in some cases can even replace other types of fats.  There are even some instances where a throaty, robust extra virgin olive oil might be selected for a particular dessert recipe to great effect.  Choosing the right extra virgin olive oil for any given olive oil-based dessert is made easier when there is a broad selection of premium quality extra virgin olive oil to choose from.  The flavor and intensity range offered by such selection will help identify the right EVOO for a particular application.  Those without access to such a selection, or who are faced with an overabundance of poor quality extra virgin may choose or default to using flavorless, odorless refined olive oil as a stand in.  After all, the typical defects of rancidity and fustiness found in most supermarket and retail products labeled as extra virgin olive oil tend to be more pronounced when used in delicate desserts.     

However, if a flavorless, odorless refined fat such as "pure" or refined olive oil is called for in any culinary application, it begs the pragmatic question, why not just opt for a much less costly refined oil that is similarly flavorless and odorless?  In fact, I challenge the reasoning behind using pure olive oil in any culinary capacity, as I can list several other refined vegetable/seed oils that outperform it where health benefit, cost, and functionality are concerned.  It is common knowledge that in the refining process, olive oil is stripped of the basic characteristics (flavor, aroma, and nutrients) which are precisely what are extolled in good quality extra virgin olive oil.  And in a side by side blind taste test between refined olive oil, corn, soy, or canola oil, it would be hard to differentiate the "pure" refined olive oil from the others. 

Furthermore, refined olive oil contributes the same amount of calories tablespoon by tablespoon as canola, peanut, safflower, or soybean oil etc. without contributing precious antioxidants.  So, to summarize, if we are looking to cook or bake, be it a sweet or savory application, and want no flavor or antioxidants to be imparted from the oil we're using, then we should look to lower cost safflower, sunflower, rice bran, or grape seed oil – not costly refined olive oil.   If we are looking for flavor and health benefit, then extra virgin olive oil should be used exclusively.

Superlative, Amazing, Pasta Mama's Pastas

From Delizia Oil &Vinegar


As many of you know, I am a stickler for pasta quality.  Go through the blog now and see just how many pasta recipes I've developed if you're not sure.

I grew up watching my Italian grandmother hand rolling her pasta on the kitchen table.  The sheets were paper thin, and the pasta was magnificent.  So when Paul Santillie of Pasta Mama's sent me a box of his eye-catching dried pasta, I must admit that I was dubious.  I hand roll fresh pasta more frequently than I reach for the dried stuff.  That being said, we here at Veronica Foods have learned to keep an open mind, when receiving samples of new products.  You never know when you're in for a surprise.

Needless to say, after testing out dozens of Paul & Diane's amazing pastas, I was a convert.  My family, aka my guinea pigs, had also fallen deeply in love with the vibrant flavors and distinct fresh-like texture of Pasta Mama's artisan line.  It wouldn't be an exaggeration to say that we've been approached by dozens upon dozens of pasta manufacturers over the years looking for such an endorsement.  However, it's not been until now that we felt a dried pasta worthy of such praise. 

 

A wide variety of Pasta Mama's pastas are sold at D'Olivo.  Come in or shop online for your favorite pasta flavor and sauces.