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Vinegar - cooking and usage tips

  • The better quality the vinegar the better the final product.

  • Natural vinegars are best for salads and salad dressings.

  • Take into account the colour of the vinegar as this will greatly affect the colour of the dish it is being used for, especially for reductions.

  • A reduction is obtained by simmering vinegar (herbs and spices may also be added) over a moderate heat, thus reducing the amount down by evaporating off some of the water content. This intensifies the flavour and is used for adding body and flavour to sauces.

  • Honey, sugar, etc may also be added to a vinegar reduction to sweeten it if required.

  • Be careful not to inhale the fumes when reducing vinegars, they will be strong and induce coughing.

If you want to know more about Balsamic vinegar have a look at What is Balsamic Vinegar? Traditional Balsamic Vinegar.



Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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