Quote:
Originally Posted by Ea
Perhaps I should rethink it in this case...
Hmmm... but vinegar is pure contrast. The tiny spot that brings out all other taste.* Okay, I was a strange child who liked sour and bitter taste even when I was 4-5, but still.... My elderflower vinegar is good because it's mild, sweet and flowery and is great with anything except that which needs a strong sour taste (but then you can use lemon juice - that's much fresher than vinegar.
*Example: I use a few drops of sherry vinegar in creamed mushrooms. It's perfect with the cream and the mushroom taste. Without it, it would be much more bland - but only a few drops.
|
That's exactly what vinegar is. French people they say un gout relevè. Rised, brought out. Exactly. Good and sensitive cook. Usually people that do not use vinegar use lemon juice on their salad. I learned to use only oil and salt. Now not even those. I let the acid juice of tomatoes and the sharpness of raw red onions do the relevation. And I enjoy my salads very much.