Advice 1: How to soak the meat in vinegar

The meat is soaked in vinegar for different purposes. First, to soften hard or old meat, and second, to eliminate the unpleasant aroma, particularly the game and, thirdly, to prevent the product from spoiling. Depending on what result you want to achieve, you need to soak the meat in different ways.

How to soak the meat in vinegar
You will need
  • meat;
  • - vinegar.
Marinating meat with it smartstitch as vinegar is an acid, it destroys the muscle fibers. If you leave the meat in acid for the long term, you risk getting too powdery and friable product. By marinating, you allow the additional ingredients to penetrate deeper into the meat, so to give them more flavor and aroma. When marinating meat it is important to choose vinegar desired acidity, flavor and necessary to properly adjust the exposure time of the product in acidic medium.
Choose vinegar depending on what flavor you want to achieve. Apple, cider and balsamic vinegar gives the meat sweetness. Wine can taste bitter, white rice and synthetic vinegar – the neutral, black rice vinegar has a light, but strong wood shade. The acidity of the vinegar should not exceed 9%, but divorced more than 3% vinegar loses all effectiveness.
Mix the marinade and marinate the meat in a non-reactive closed container. That is, in any case do not use aluminium or cast iron containers, it is best to avoid metal containers. Ideal – plastic. Effectively to marinate the meat even in ordinary zip-package.
The time required to marinate medium pieces of meat, no more than 4 hours. Don't marinate in the vinegar for fresh meat of domestic animals, for them is quite suitable citrus, wine, fruit marinades or flavored brine.
Marinating dicedice soaked in brine with vinegar for at least 72 hours before cooking. For marinating choose the same container as normal meat.
Every 8-10 hours, should change the brine for fresh. Old pickle will be painted leaving the game with blood, and with it the meat will come out a specific "odor". When the brine will become only slightly pink, you can stop soaking the meat and marinate it.
Prepare a marinade of salt, vinegar and spices in accordance with your chosen recipe, marinate the poultry 12 to 24 hours and begin to cook.
Storing meat in vinegarIn vinegar already stored cooked meat. You can pre-fry it or cook in water with acid. If you're cooking meat in vinegar, it is not necessary to drain the broth, and you should leave the meat to cool directly in the same water.
When storing meat in the vinegar it is necessary to cut off from it all the fat to avoid later unpleasant rancid taste.
Keep the meat in 5% vinegar in sealed glass jars in a cool dark place up to 1 month.

Advice 2: How to marinate the meat in vinegar

To cook a soft and fragrant meat, enough to pre-soak it in the marinade. Perhaps the most famous form of a marinade based on vinegar. By following a few simple guidelines, to marinate meat, everyone can.
How to marinate the meat in vinegar
You will need
    • 1 kg of meat:
    • 1 tbsp. of vinegar;
    • 1 Cup water;
    • 3 PCs of onions;
    • 1 tsp salt;
    • Bay leaf;
    • 0,5 tsp sugar;
    • pepper and pepper pot to taste.
Before you begin to marinate the meat, cut it into pieces of the desired size.
Make a marinade. To do this, mix all the ingredients: vinegar, water, coarsely chopped onions, salt, Bay leaf, sugar, ground pepper and pepper pot to taste.
The presence in a marinade of three key ingredients, like any acid (wine, vinegar or lemon juice), salt and alcohol, reduce the time needed for marinating meat.
Place meat in airtight container and fill it with cooked marinade. As the container is not suitable utensils made of aluminium and cast iron, avoid at all possible using metal utensils. It is preferable to marinate the meat in a plastic container.
Put the container with the marinade and meat in the fridge. Never marinate meat at room temperature. Periodically remove the container and stir the meat to achieve an equal distribution of marinade.
Marinate meat in marinade that contains acid, salt or alcohol, should be no more than 4 hours.
After meat is marinated, you can start its preparation: cook the meat on the grill or bake it in the oven. And, of course, if you have outdoors, you can as described above to marinate the meat for barbecue. The marinade after use pour.
Useful advice
Do not use the marinade again.

For the marinade use for 6% vinegar.

The time of exposure of the meat in marinades that contain citrus juices, especially lemon juice or lime should not exceed two hours; and in marinades that contain no salt, acid or alcohol, the meat can stand in for the entire night and, in some cases, even longer.

Optionally, in the marinade, you can add lemon juice and a kiwi (quite a bit), which contains a special enzyme that breaks down the meat and thus making it softer.

Advice 3: How can I replace vinegar for canning

When preserving one of the main components of workpieces is vinegar. However, the specific smell of natural preservative like not all Housewives. In addition, the presence of vinegar in food some just are contraindicated, so you have to think about its substitutes.
How can I replace vinegar for canning
Usually in the canning of vegetables and fruits used vinegar. An acidic environment is not allow to breed a variety of bacteria in canned foods. Typically, vinegar is used as in industrial production and in house blanks.

Not only vinegar

Vinegar is used quite often, but it is not the only preservative. Have vinegar there are many substitutes, which not only affect the quality of preservation, but also can greatly improve its taste.

So, instead of the usual vinegar in the blanks, you can use the juice or the berries. One tablespoon of 70% vinegar is the equivalent of a Cup of berries or squeezed from the same quantity of currant juice. For one three-liter jars of this portion is quite enough. Naturally, for banks smaller amount of berries or juice should be reduced.
Instead of currants you can use cranberries, which also serves as a natural oxidant and preservative.

An excellent substitute for vinegar is citric acid. It turns out that it can be successfully used not only for salads, sauces, baking and canning. For one three-liter jar need to pour one teaspoon of lemon. It should be noted that when used as a preservative citric acid, fruit and vegetables will retain their color. The shelf life of products as long as in the case of the use of vinegar, usually 24 months. Has similar properties fresh lemon and lime juice. They also can be easily replaced by vinegar.
Instead of vinegar you can also take wine or Apple cider vinegar

Some Housewives use in the home conservation of acetylsalicylic acid, which is more familiar as aspirin. It is very convenient to dose – one tablet is equivalent to one tablespoon of 70% vinegar. Besides, aspirin, and citric acid, does not affect the color and taste of canned vegetables and fruits. However, this substitute vinegar makes canned food harmful to people who suffer diseases of the gastrointestinal tract, especially in the case of inflammation of the mucous membrane of the gastrointestinal tract, the duodenum. However, if you carefully observe the proportions, one or two of pickled cucumber wouldn't hurt.

A few tips

If you are going to please family members, friends, acquaintances home preservation, remember a few basic rules under which your presets can be stored longer and do not grieve the possible "explosions" and the swellings of lids. Always carefully handle the fruits and vegetables, wash them in several waters. Be sure to remove all the damage on the billet raw material. Banks for preservation always sterilize for at least 10 minutes. Strictly follow the recipe of the dishes and the proportions of their components.

Advice 4: Do I have to soak the eggplant in salt water

Some recipes and articles meet guidelines for soaking the eggplants before roasting in salt water. This is done in order to deduce the bitterness. Some Housewives adhere to these recommendations, others argue that the bitter eggplant does not exist. So whether you want to soak the eggplant or just going down?
Do I have to soak the eggplant in salt water

Feasibility soaking eggplant

To get rid of the bitter taste eggplant can if before cooking, slice them in cubes or slices and 20-40 minute soak in salt water. They can also be sprinkled with salt, wait until they let the juice, and rinse it under running water. Eggplant bitterness is often concentrated in the peel of the eggplant, that may taste bitter from over ripeness, drought or cold, however modern varieties of this vegetable are protected from rancidity new breeding developments.

With reverent care grown eggplant and timely harvest, they almost never taste bitter.

Often the bitterness found in unripe or overripe the eggplant, which is easily identified by the dark seeds and tough fibers. Greenhouse eggplant grown at the optimal temperature and sufficient moisture, can be purchased all year round. They do not taste bitter, however, unfortunately, inferior soil eggplant for its taste. Total, eggplant can be soaked in salt water, focusing on the methods of cultivation, degree of ripeness, varieties and recipe dishes for which they are soaked.

Tricks of cooking eggplant, you need to know

When buying eggplants, always try to choose vegetables with the darkest skin because they contain less bitterness than in the rest of the eggplant. Also the fruit should be shiny, firm and have fresh green stalk. Never buy eggplants with spots, wrinkled skin or brown stalk – they were broken for a long time and lost all of their beneficial nutritional properties.

Try not to cook eggplant with potatoes, because it negatively affects their taste.

In addition, the eggplant there is one feature – while cooking, they like a sponge, absorb a large amount of vegetable oil. To avoid becoming too fat, cut them, soak for 20 minutes in salted water and squeeze – after this, the eggplant will absorb much less oil. They should fry in a hot pan, and in the first minute you can do it without the vegetable oil, adding it gradually after roasting. Fried eggplant are best combined with peppers and tomatoes, so to serve them better with such a side dish that will accentuate their nutty flavor.
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