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THE PANTRY
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JANUARY 2019
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+ RECRUITING MILLENNIALS
Vinegars worth
investing in
BY JANINE KENNEDY
Regardless of foodservice-establishment type, it’s always worth
investing in a range of vinegars that offer more in flavour
profile than your standard white or malt. For pickling, salad
dressings and adding complexity to menu items, these four vinegars
should have a permanent location in your dry stores.
Congratulations!
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From your friends at
2018-11-12 11:24 AM
Apple-Cider
Vinegar
Many Canadians now start their
day by drinking a shot of organic
apple-cider vinegar and raw honey.
It’s said it can benefit anything from
diabetes to skin problems, but we
like it for its tart fruitiness
— it’s great for quick-pickling and
pairs well with flavours such as maple
and bacon.
Champagne Vinegar
High-end foodservice providers have been using
champagne vinegar in their salad dressings for years.
Made from champagne, this
vinegar is light and mellow in
flavour. It’s not usually used in
cooking methods (for sauces or
pickles, for example), but pairs
wonderfully with fresh, fruity
salads and makes the perfect
mignonette sauce for oysters.
Balsamic Vinegar
Balsamic vinaigrettes may be a bit passé, but a quality,
aged balsamic can lift a dish to epic proportions
as a garnish. Coming in at different ages
and price points, balsamic vinegar is great for
marinating both meat and vegetables, adding
a splash of flavour to salads, sandwiches and
pizzas or finishing a bold tomato sauce.
Rice
Vinegar
If you offer an
Asian-style salad
on your menu, the
vinaigrette must be
made with rice-wine
vinegar. Slightly
sweet, it also makes
a great dipping
sauce when mixed
with a good-quality
fish or soy sauce.
It pairs well with
shallot, coriander,
peanut and palm
sugar.
iSTOCK.COM/ALEXPRO9500 [BOTTLED VINEGARS]; NEDIM_B [PICKELS]; JIRKAEJC [RICE VINEGAR]; PAVLINEC [SPLASH]; MARCOMAYER [BALSAMIC VINEGAR]
18 FOODSERVICE AND HOSPITALITY DECEMBER 2018 FOODSERVICEANDHOSPITALITY.COM
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