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Really good
Food and Drinks
Black Vinegar Doesn’t Just Season a Dish–It Transforms It
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<blockquote data-quote="cheryl" data-source="post: 2848" data-attributes="member: 1"><p><a href="https://www.bonappetit.com/story/black-vinegar" target="_blank"><strong>Black Vinegar Doesn’t Just Season a Dish–It Transforms It - Bon Appetite</strong></a></p><p></p><p><strong>It’s umami in a bottle, baby.</strong></p><p></p><p>Many vinegars are used to cut through fat, to add sharp counterbalance to oil in a dressing, or to amp up the sour notes in a complex sauce. <strong>But black vinegar is far more than just a blade of acid.</strong> With hints of licorice and malt held together by a distinct umami earthiness that permeates the whole condiment, it’s transformative, providing both acidity and complexity to round out a dish.</p><p></p><p>“Black vinegar is more aromatic. <a href="https://www.bonappetit.com/story/white-vinegar-best" target="_blank">White vinegar</a> is just sour,” says chef <strong>Theresa Lin,</strong> the food stylist for Ang Lee’s <em>Eat Drink Man Woman,</em> one of the most iconic Chinese food films in history.</p><p></p><p>In northern China, spoonfuls of black vinegar are draped over thick, belt-like noodles with a touch of soy sauce, served with slices of meat, onions, or wood ear mushrooms. In southern China, it’s added to a slow-braise of pork ribs and sugar to create a sweet-and-sour appetizer. In Japan, it’s used to coat glossy cubes of chicken in a sizzling clay pot. In Taiwan, a drop or two of Taiwanese black vinegar (pictured above) is used to flavor thick squid soup.</p></blockquote><p></p>
[QUOTE="cheryl, post: 2848, member: 1"] [URL='https://www.bonappetit.com/story/black-vinegar'][B]Black Vinegar Doesn’t Just Season a Dish–It Transforms It - Bon Appetite[/B][/URL] [B]It’s umami in a bottle, baby.[/B] Many vinegars are used to cut through fat, to add sharp counterbalance to oil in a dressing, or to amp up the sour notes in a complex sauce. [B]But black vinegar is far more than just a blade of acid.[/B] With hints of licorice and malt held together by a distinct umami earthiness that permeates the whole condiment, it’s transformative, providing both acidity and complexity to round out a dish. “Black vinegar is more aromatic. [URL='https://www.bonappetit.com/story/white-vinegar-best']White vinegar[/URL] is just sour,” says chef [B]Theresa Lin,[/B] the food stylist for Ang Lee’s [I]Eat Drink Man Woman,[/I] one of the most iconic Chinese food films in history. In northern China, spoonfuls of black vinegar are draped over thick, belt-like noodles with a touch of soy sauce, served with slices of meat, onions, or wood ear mushrooms. In southern China, it’s added to a slow-braise of pork ribs and sugar to create a sweet-and-sour appetizer. In Japan, it’s used to coat glossy cubes of chicken in a sizzling clay pot. In Taiwan, a drop or two of Taiwanese black vinegar (pictured above) is used to flavor thick squid soup. [/QUOTE]
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Black Vinegar Doesn’t Just Season a Dish–It Transforms It
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