Top ten culinary hints for using Comvita® Vinegars

 

Apple Cider Vinegar’s healing properties has been wowing people for centuries.  The Babylonians first converted wine into vinegar around 5000BC using date palms, grapes and figs, and Hippocrates used it as a healing elixir.  World renowned adventurer and explorer, Sir Ranulph Fiennes, uses a mixture of the vinegar and honey every day – Comvita’s® Honeygar™ – to support his joint mobility.

In recent times, Comvita® has added its magic touch to Apple Cider Vinegar.  Comvita® Apple Cider Vinegar is made from New Zealand sweet sun-ripened apples, naturally fermented to produce a pleasant tasting vinegar and suitable as a health tonic or culinary ingredient.   Comvita®  Honeygar™ combines our Apple Cider Vinegar with New Zealand UMF® 5+ Manuka  Honey and bush honey, for added health benefits and sweetness.

Both Comvita® vinegars are carefully filtered to achieve maximum clarity, while still allowing the naturally-rich sediment – often referred to as the ‘Mother of Vinegar’ – to develop.  They are also free from artificial additives and colourings.

Apple Cider Vinegar contains acetic acid, which gives it its characteristic sour taste and pungent, biting aroma.  The word ‘Vinegar’ comes from the French ‘vin aigre’ , literally meaning ‘sour wine’.  It also contains an array of vitamins, minerals, amino acids, polyphenolic compounds and non-volatile organic acids including tartaric acid, citric acid, malic acid and lactic acid.

In addition to being a key ingredient in a wonderful salad dressing – mix with cold pressed olive oil, lemon juice, garlic and fresh herbs to create a wonderful salad dressing – below are the top ten culinary hints for using Comvita® Apple Cider Vinegar or Comvita® Honeygar™:

  1. Drink it:  Mix with water to create a refreshing drink.  In summer add ice and a sprig of mint.  In winter add to warm water with a further teaspoonful of Comvita® honey.
  2. Fresh fruit:  Add some apple cider vinegar to a bowl of water holding cut fruit as it will stop the fruit from discolouring and going brown.
  3. Escaping eggs:  Add a small amount of apple cider vinegar to the water when boiling eggs to prevent shells cracking.  This also ensures easier and faster removal of shells.
  4. Clean cauliflower:  Add a teaspoon of apple cider vinegar to your cooking water, to ensure your cauliflower will be white and clean.
  5. Fluffy rice:  To make fluffier rice, add one teaspoon of apple cider vinegar to the cooking water.
  6. Fresh cheese:  Stored cheese will keep longer by wrapping it in a cloth that has been soaked with apple cider vinegar and keeping it in a sealed container.
  7. Flavourful fruit:  When cooking fruit, try adding a spoonful of apple cider vinegar to improve and enhance the flavour.
  8. Healthy ham:  To prevent mould, rub apple cider vinegar on the cut end of uncooked ham.  Apple cider vinegar can also be added to boiling ham, as it’s reputed to cut the salty taste and improve the flavour.
  9. Perfect poaching:  To prevent separation of yolks and whites, add a teaspoon of apple cider vinegar to the water when poaching eggs.
  10. Marinate meat:  Marinating meat overnight in apple cider vinegar will tenderise it.  Try adding herbs for even more flavour.

Always read the label and use only as directed.  If symptoms persist, see your healthcare professional.

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