BuffJim Posted January 20 Share #1 Posted January 20 Anybody try this. I’m told if it’s done judiciously, it can add some pop to the flavors. I’m making Vegetarian Chicken soup with Andouille Sausage. Besides for the chicken and the sausage it’s fully Vegan. 2 1 Link to comment Share on other sites More sharing options...
Further Posted January 20 Share #2 Posted January 20 My in-laws made a sour pork soup at Easter that used vinegar. People tended to either love or hate it. I loved it. 1 2 Link to comment Share on other sites More sharing options...
shootingstar Posted January 20 Share #3 Posted January 20 27 minutes ago, BuffJim said: Anybody try this. I’m told if it’s done judiciously, it can add some pop to the flavors. I’m making Vegetarian Chicken soup with Andouille Sausage. Besides for the chicken and the sausage it’s fully Vegan. Not yet. How much vinegar and type of vinegar to be added? Link to comment Share on other sites More sharing options...
BuffJim Posted January 20 Author Share #4 Posted January 20 1 minute ago, shootingstar said: Not yet. How much vinegar and type of vinegar to be added? Google says to use Apple cider vinegar, but we haven’t any. So I’ll use about a teaspoonful of white vinegar. Not very much for the size pot I’m making. 1 Link to comment Share on other sites More sharing options...
KrAzY Posted January 20 Share #5 Posted January 20 There are a couple different styles of soup that I have added apple cider vinegar to in the past.. it dies add a different level of flavor profile to the soup, but the kids did not like it as much as I did. 1 1 Link to comment Share on other sites More sharing options...
shootingstar Posted January 20 Share #6 Posted January 20 It's worth a try. There is a German meat dish that has a vinegar based sauce...sauerbraten. It really is quite nice. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted January 20 Share #7 Posted January 20 29 minutes ago, BuffJim said: Anybody try this. I’m told if it’s done judiciously, it can add some pop to the flavors. I’m making Vegetarian Chicken soup with Andouille Sausage. Besides for the chicken and the sausage it’s fully Vegan. So, except for the meat it has no meat. Kool. 1 1 1 Link to comment Share on other sites More sharing options...
ChrisL Posted January 20 Share #8 Posted January 20 Yeah I have and do addd vinegar to some cooked veg for a bit of “pop”. 1 1 Link to comment Share on other sites More sharing options...
shootingstar Posted January 20 Share #9 Posted January 20 1 hour ago, ChrisL said: Yeah I have and do addd vinegar to some cooked veg for a bit of “pop”. It occurred to me, one could try a bit of rice vinegar (normally used for flavouring cooked rice, then cooled for making sushi..) I would not expect anyone to have this here. From Asian food side. There is a Chinese black vinegar. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted January 20 Share #10 Posted January 20 2 minutes ago, shootingstar said: It occurred to me, one could try a bit of rice vinegar (normally used for flavouring cooked rice, then cooled for making sushi..) I would not expect anyone to have this here. From Asian food side. There is a Chinese black vinegar. I put it in my ramen stock. 2 1 Link to comment Share on other sites More sharing options...
shootingstar Posted January 20 Share #11 Posted January 20 18 minutes ago, ChrisL said: I put it in my ramen stock. About 1 tblsp. or less for 1 person? Link to comment Share on other sites More sharing options...
ChrisL Posted January 20 Share #12 Posted January 20 Just now, shootingstar said: About 1 tblsp. or less for 1 person? Maybe 2 tablespoons for the entire pot (4-6 servings) so a bit less. I don’t really measure, I just pour some in. Link to comment Share on other sites More sharing options...
shootingstar Posted January 20 Share #13 Posted January 20 21 minutes ago, ChrisL said: Maybe 2 tablespoons for the entire pot (4-6 servings) so a bit less. I don’t really measure, I just pour some in. I don't measure either...this is more for the benefit of SWQ forum. Link to comment Share on other sites More sharing options...
Airehead Posted January 20 Share #14 Posted January 20 I add some to any stock I make. Well, unless I am adding wine. 1 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 20 Share #15 Posted January 20 Besides taste, vinegar helps extract the collagen and nutrients from the bones which gives broth its richness and flavor. 1 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted January 20 Share #16 Posted January 20 Yes. The chicken and red lentil soup I made today called for a few tablespoons of red wine vinegar. I didn’t risk adding it because Mrs Parsnip is not a vinegar fan. 1 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 20 Share #17 Posted January 20 2 hours ago, BuffJim said: Anybody try this. I’m told if it’s done judiciously, it can add some pop to the flavors. If I want to add pop to the flavors owl just open a can of Pepsi or root beer. 1 2 Link to comment Share on other sites More sharing options...
Further Posted January 20 Share #18 Posted January 20 I always (when I remember) splash a bit of vinegar on ribs before putting on the rub 2 2 Link to comment Share on other sites More sharing options...
sheep_herder ★ Posted January 21 Share #19 Posted January 21 We often add worcestershire sauce. 3 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted January 21 Share #20 Posted January 21 Any acid, including citrus fruit like lemon goes very well, in moderation. 1 1 Link to comment Share on other sites More sharing options...
BuffJim Posted January 21 Author Share #21 Posted January 21 It worked out well. Multiple compliments from BuffCarla, even though she was nonplussed that I substituted lentils and corn instead of potatoes. Didn’t notice the vinegar, but I only used a teaspoon. Plenty leftover for Monday or Tuesday dinner. 2 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted January 21 Share #22 Posted January 21 Nice work, both cooking and vocabulary . https://squarewheelscycling.com/index.php?/search/&q=Nonplussed&quick=1&item=172077&search_and_or=or&sortby=relevancy AND, you deserve some potatoe pointes for using nonplussed properly, to mean perplexed, as opposed to the semantic drift of using it as nonchalant, unconcerned, not bothered. Or at least that is what I get from your context, but it could go either way. https://www.merriam-webster.com/grammar/nonplussed 1 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 21 Share #23 Posted January 21 I just put a teaspoon of rice vinegar in the pea soup. 1 1 Link to comment Share on other sites More sharing options...
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