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ebony14
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« on: November 28, 2008, 12:40:30 pm » |
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What are the opinions for the best vinegar to use on cucumbers for ... well it's not pickling if there's no brine, is it? Marinating, I guess. I'm soaking cucumber in vinegar, with some sugar, to keep it from going bad in my fridge.
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Splash
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« Reply #1 on: November 28, 2008, 02:52:32 pm » |
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Before soaking the cucumber in vinegar, salt the slices and let them sit for a day, then drain out the liquid. Unless you knew that already.
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"Don’t compound your mistakes by being tentative. If you're going to sink, make a splash." -- Lorel Spindiver
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ebony14
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« Reply #2 on: November 28, 2008, 03:21:58 pm » |
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Before soaking the cucumber in vinegar, salt the slices and let them sit for a day, then drain out the liquid. Unless you knew that already.
Nope. That'd be why they went squishy, I'm guessing, instead of staying crisp. Ah well, they won't go bad, at least. |
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glinda_w
Laser Snark
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Why, this is Hell, nor are we out of it.
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« Reply #3 on: November 28, 2008, 05:49:45 pm » |
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My mother taught me to make a a cucumber-onion "salad" by slicing the cukes and onions and putting them in a half-vinegar, half-water brine with sugar added until it tastes right. (Very very subjective, that.  ) The slices stay fairly crisp; I have no idea how long they'll keep, though, as they're always gone within a couple of days. |
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Still will I harvest beauty where it grows... --Edna ST. Vincent Millay
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MadGastronomer
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« Reply #4 on: November 28, 2008, 06:41:01 pm » |
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Salting having been mentioned, you can use any vinegar you like for cukes. Well, maybe not balsamic. Personally, I'd probably go for cider or rice wine vinegar.
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« Reply #5 on: November 28, 2008, 07:05:03 pm » |
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Apple cider or bamboo vinegar are the usuals where I come from. Rice wine vinegar is hard to come by; I never thought of trying it. I will, though. Thanks.
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"Don’t compound your mistakes by being tentative. If you're going to sink, make a splash." -- Lorel Spindiver
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MadGastronomer
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« Reply #6 on: November 28, 2008, 07:13:53 pm » |
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Bamboo vinegar? I didn't think bamboo (at least, our bamboo) had enough sugar in it to make alcohol.
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Edmund Schweppe
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« Reply #7 on: November 28, 2008, 07:32:37 pm » |
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Bamboo vinegar? I didn't think bamboo (at least, our bamboo) had enough sugar in it to make alcohol.
A quick Googling seems to show that "bamboo vinegar" is actually the condensed vapors from heating bamboo to make charcoal. It gets its name from the high acetic acid content, rather than the production process. http://www.itmonline.org/arts/bamboo.htm |
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"Suddenly one of my great satisfactions in life is knowing I'm not a character in an Anne Rice novel." - Hafidha |
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MadGastronomer
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« Reply #8 on: November 28, 2008, 07:55:39 pm » |
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Fascinating.
Oh, and if you can find it, you might find verjus interesting as well. I haven't tried it, though, so I don't know for sure.
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Elizabeth Bear
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« Reply #9 on: November 28, 2008, 08:31:13 pm » |
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I have a quote unquote white balsamic pear vinegar that's aaaaaaaaaaaaaaawesome on cucumbers.
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~~~~~~~~~~~~~
Chaz: "As if puberty weren't stressful enough."
Todd: "See? That's why we're better than all those other law enforcement agencies. Correct use of the subjunctive."
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Splash
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« Reply #10 on: November 28, 2008, 08:53:04 pm » |
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I think our bamboo must be different, then. We use to make wine and vinegar. Strange.
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"Don’t compound your mistakes by being tentative. If you're going to sink, make a splash." -- Lorel Spindiver
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MadGastronomer
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« Reply #11 on: November 28, 2008, 09:05:41 pm » |
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I admit to confusion about white balsamic. I'm having trouble finding good information about it, too. Everything I find claims that white balsamic is made from white grapes instead of red, but traditional balsamic is made from white grapes (usually Trebbiano). The color comes from the barrels.
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txanne
Laser Snark
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« Reply #12 on: November 28, 2008, 09:30:16 pm » |
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If it's any help, I've eaten white balsamic sherbet. It was snow-white, like lemon-ice white, but tasted like regular balsamic vinegar. I was too busy having a religious experience to ask for details, sorry.
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MadGastronomer
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« Reply #13 on: November 28, 2008, 11:55:26 pm » |
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We use white balsamic at work, so I'm pretty familiar with the stuff, just not how it's produced.
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txanne
Laser Snark
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Posts: 2701
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« Reply #14 on: November 29, 2008, 12:14:56 am » |
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If you make sherbet with the stuff, I'm on the next plane out.
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