Many researches also have shown that vinegar reduces the glycemic peak when consumed with starchy meals. Soaking fruit and vegetables in a container of water and vinegar is an excellent, scientifically proven, natural disinfectant. Seasoning food with vinegar, especially vegetables, reduces the presence of bacteria. In addition to making dishes tasty, vinegar has antimicrobial properties. A long time ago, perhaps by chance, we discovered that vinegar could also help store food without it going bad: hence pickles were born. It is also used to lighten greasy sauces, make meat softer, raw-cooking freshwater fish and some saltwater fish or meats. One of the most common is as seasoning for salads. Many are the uses of vinegar in the kitchen. By the 1700s systems and techniques began to be developed which, over time, allowed us to obtain better quality vinegar in a shorter time. In old times, vinegar was produced in a very simple way, leaving the wine for a long time (months) in the open air until it turned sour, obtaining very variable results. After that it is passed through a filtration phase. Bacteria oxidize the wine in special containers where air circulates continuously under constant quality control. Vinegar derives from the fermentation of wine at optimal temperature. If it were to be produced from reject wine, like what was used in the poor folk tradition where nothing was discarded, the difference would be immediately perceived in the color, the aroma and the flavor. The equation is very simple: to obtain high quality vinegar you have to start from good wines. The quality of the wine determines the flavor of the vinegar. THE SECRET OF A GOOD VINEGAR? QUALITY WINE:.Traces of vinegar were also found in Egyptian urns. The origins of vinegar are even older: it is mentioned in the Old Testament and the Babylonians used it as a condiment or as a drink mixed with water. One of the favorite dishes of the Roman Legionaries was the "moretum" a salad of garlic, onion, rue, goat cheese and coriander, seasoned with vinegar and accompanied by "posca", a refreshing and energetic drink made of vinegar and water. Apicius tells us about it in his recipes, among which was "l’acetaria" a vegetable and fruit salads seasoned with different types of vinegar sauces. The most common dressing used by the Romans was vinegar, not oil.
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