When cooking, you often need to add vinegar to certain foods. So, what's the best way to use vinegar in our cooking? Smart Use of Vinegar in Cooking: Do You Add Vinegar Correctly?
I. Using Vinegar to Remove Fishiness and Other Odors from Food
Vinegar can be used for ingredients that need to have their fishiness and greasiness removed, such as when cooking seafood or tripe, intestines, heart, etc. It can eliminate fishy and other unpleasant odors. For ingredients with a strong fishy smell, you can also marinate them in vinegar in advance.
II. Adding Vinegar When the Dish is Almost Done
Vinegar should be added just before the dish is finished cooking. For example, when making dishes like sweet and sour fish that require vinegar, you should add it as you are taking the pot off the heat. If added too early, the vinegar will evaporate during cooking, and its flavor will be significantly reduced. Adding it at the end helps to preserve the vinegar's flavor fully.
III. If You've Added Too Much Chili to a Stir-fry, Add Vinegar to Counteract the Spiciness
When stir-frying, if you accidentally add too much chili, how can you fix it? If the dish is too spicy, you can add a little vinegar to counteract the heat. This is because the spiciness in chili comes from capsaicin, and the acetic acid in vinegar can neutralize some of the capsaicin, thereby reducing some of the spiciness.
IV. Adding Vinegar When Stewing Meat Makes it Softer
When stewing meat, if you want it to become more tender, you can add some vinegar. It's generally best to add vinegar about halfway through the stewing process. This is because the collagen protein in the meat breaks down into soluble, soft gelatin more quickly when heated in an acidic environment. However, be careful not to add vinegar when stewing lamb.