A vinegar mother or mother of vinegar (MOV) is a gelatinous membrane called a biofilm that forms on top of a liquid being made into vinegar. It seems like a strange substance but it is completely natural and is actually a form of cellulose created by bacteria that produce acetic acid, the acid that is …
How To Make A Vinegar Mother & Make Your Own Vinegar Read More »
There seems to be a lot of misconceptions about vinegar and I have been asked a number of times whether vinegar can go bad. The fact that store-bought vinegar has a best before date adds to the confusion so let’s clear things up and find out whether vinegar can go bad. This article relates to …
The acidity of a vinegar is the attribute that inhibits the food preserved in it from spoiling. There are all sorts of vinegar and depending on what they are made from and how they are made will have an effect on their acidity. Choosing and using vinegar of the right acidity is important so let’s …
Having a cupboard full of flavoured vinegars at your disposal is a great way to brighten almost any dish. Infusing vinegar is so easy and foolproof it really is something everyone should try especially considering there are so few choices available at most supermarkets. Flavouring Vinegar By Infusing Almost any dish can be heightened by …
Infusing Vinegar – Making Your Own Flavoured Vinegar Read More »
There will always be two condiments or sauces in my fridge at home, tomato ketchup and brown sauce. No matter where you are in the world tomato ketchup will be familiar but brown sauce may not be, in fact outside of the UK and Ireland you may not have even heard of brown sauce, so …
Tomato ketchup is one of those things you don’t really think to make. The stuff you buy in the store is so ingrained into your taste buds that you might find it hard to think that making your own tomato ketchup will ever be as good. This is one of those recipes you just have …
Making vinegar involves making use of lots of microorganisms including bacteria without which we would not have many of the foods we take for granted. These microorganisms consist of yeasts, fungus and bacteria and the processes that occur are called fermentation. At different stages in the production of vinegar, there are different organisms or bacteria …