vinegar

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vinegar,

sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentationfermentation,
process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.
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. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solutions of barley malt, hydrolyzed cereals, starches, or sugars) from which the vinegar is made. Vinegar is used as a salad dressing, a preservative, a household remedy to allay irritations, a mild disinfectant, and, in cooking, as a fiber softener. Vinegar has been known from antiquity as a natural byproduct of wine; the name is derived from the French vin aigre [sour wine]. The manufacture as a separate industry began in France in the 17th cent. The wasteful, slow, or natural, process, a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent. by the quick, or generator, method. The generator used in present-day commercial manufacture is usually a tall, truncated cone or vertical, wood tank with a false bottom perforated to admit air that is generally forced through by a blower. The alcoholic solution is allowed to drip through a filling of hard-wood shavings or other material presenting a large surface area. Vinegar made by this method must be aged to remove a natural harshness. It is generally clarified, then pasteurized. Some vinegars are subjected to distillation which removes most of the flavorings other than acetic acid. In another process, the solution is aerated directly by a spinning rotor. The wood shavings are not needed in this case, and the process runs continuously. Acetic fermentation may be impeded by an excessive growth of mother of vinegar, a slimy mass of bacteria, or of the parasitic vinegar eel, a minute, threadlike worm.

vinegar

[′vin·ə·gər]
(materials)
The product of the incomplete oxidation to acetic acid of ethyl alcohol produced by a primary fermentation of vegetable materials; contains not less than 4 grams of acetic acid per gallon; used in preparation of pickled fruits and vegetables and in salad dressing.

vinegar

given to Jesus to drink. [N.T.: Matthew 26:34, 48]

vinegar

a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative
References in periodicals archive ?
Malt vinegar sales are falling but Ecovinal reckon they can cash in on the good exchange rate with the euro and their money-saving use of plastic bottles.
Beer Mustard: Use 1/2 cup of beer and 1/4 cup of malt vinegar instead of the 7/8 cup of malt vinegar, a pinch of ginger, cinnamon and caraway seeds .
VEGETARIAN (NO EGGS/DAIRY): pita bread, potato wedges, grape, strawberry, and cappuccino syrups, hot sauce packet, taco sauce, soy sauce packet, malt vinegar packet, salsa, apple turnover
In addition to the Fish Sandwich, Jack in the Box is also offering Fish & Chips, which includes three fish fillets and small order of fries along with a side of tartar sauce and malt vinegar.
1 To make mayo, mix one tablespoon of malt vinegar into mustard powder to make a smooth paste, and then mix in all remaining ingredients.
White (distilled) malt vinegar, diluted, is great for cleaning floors, windows and surfaces.
A few sprigs with a drop of boiling water and a spoonful of sugar and malt vinegar make a tasty garnish.
29 Onion (1kg), 59p, use one finely chopped Garlic Granules (52g), 41p, use half a teaspoon 2x 400g Everyday Essentials Chopped Tomatoes in Juice 62p FROM THE STORE CUPBOARD 2tbsp olive oil 10g vegetable stock cube 1 tbsp sugar 2 tbsp malt vinegar Salt to season Pepper to season METHOD 1 Heat the oil, then add the onion, cook for 2-3 minutes.
The TAGS range contains 40g and 125g bags of crisps in three flavours - malt vinegar and sea salt, sweet chilli and mature cheddar and red onion - and 25g bags in multipacks of six in salt and vinegar, cheese and onion and ready salted.
LAMB VINDALOO BY SIMON RIMMER Serves 4 INGREDIENTS For the paste: 1 teaspoon cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 clove of garlic Pinch of turmeric 50ml malt vinegar 50ml warm water 25mm piece ginger 8 red chillies For the marinade: 1 teaspoon black peppercorns, crushed 3 green chillies 100ml malt vinegar 50ml red wine 2 teaspoons sugar 8 cardamom pods 8 cloves Pinch of salt For the curry: 500g lamb shoulder 1 onion, finely sliced 200g potatoes, cubed Oil for frying METHOD COMBINE all the ingredients for the curry paste and blend in a Kenwood food processor until smooth.
INGREDIENTS (serves four) 250g strawberries; One pint of whipped cream; Two egg whites; Three ounces of caster sugar; 1/2 teaspoon of malt vinegar (mixed) 1/2 teaspoon vanilla extract, and One ounce of sugar (mixed) 1/2 teaspoon corn flour METHOD 1 Pre-heat the oven to 100degC.
All four of the flavours (Sea Salt & Malt Vinegar, Sour Cream & Chive, Chilli Jack and Sea Salt & Cracked Black Pepper) entered were successfully awarded the "Close to Perfect" rating from several panels of independent judges who blind tasted the products.