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a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent.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 ?
Combine the warm water, canola oil, red wine vinegar, vanilla and egg and stir well with a whisk.
Continue cooking, then add the remaining marinade, water, red wine vinegar, salt, chicken cube, and simmer the pork for about 40 minutes or till tender.
total), seeded and thinly sliced 1 tablespoon red wine vinegar 1 tablespoon minced fresh ginger 1 fresh jalapeno chili, stemmed, seeded, and minced 1 to 3 teaspoons sugar
Stir in the mint and red wine vinegar and cook for another few minutes to combine, stirring occasionally.
For the balsamic vinegar reduction: in a saucepan place 1/4 pint of red wine vinegar, 1/4 pint of balsamic vinegar, a chopped shallot and clove of garlic, a sprig each of thyme and rosemary and a teaspoonful of demerara sugar.
2 spring onions, trimmed and chopped; 2 sticks of celery, trimmed and chopped; 1-2 cloves of garlic, finely chopped; 10cm piece of cucumber, chopped; 1 red pepper, deseeded and chopped; 400g can flageolet beans; 400g can of cannellini beans; 400g can of butter beans; 410g can of red kidney beans; 5tbsp olive oil; 2tbsp red wine vinegar; 1tsp Dijon mustard; salt and pepper
Place the red wine in a pan, bring to the boil and cook for one minute to burn off the alcohol, then add the stock, juniper berries and red wine vinegar and simmer rapidly until you are left with about a quarter to one third of the original volume.
1/2 cup chopped onion 1 large carrot, peeled and sliced 1 large stalk celery, chopped 2 garlic cloves, minced or pressed 1 tablespoon salad oil 1 cup chunk-style peanut butter 8 cups regular-strength chicken broth 1 medium-size thin-skinned potato, scrubbed and diced 1/8 teaspoon cayenne 3 tablespoons red wine vinegar Salt and pepper 2 cups shredded cooked turkey Chopped peanuts
Slow-roast tomato tatin Serves 6 Ingredients 25g butter Splash of good olive oil 800g medium and small tomatoes, halved, de-seeded 1 tbsp light soft brown sugar 1 tbsp red wine vinegar 1 tbsp fresh thyme leaves or oregano, plus extra to serve 375g all-butter puff pastry Plain flour, for dusting Method 1 Heat oven to 220C/200C fan/gas mark 7.
Ingredients 500g ripe tomatoes, halved 2 red chillies, stems removed and deseeded 4 cloves garlic, peeled 2.5cm piece fresh root ginger, peeled and chopped 300g caster sugar 100ml red wine vinegar 454g pack Waitrose 8 Cumberland Pork Sausages 2 baguettes, each sliced into 4 ' iceberg lettuce, finely shredded Method To make the relish, place half the tomatoes, the red chillies, garlic and ginger in a food processor or blender and pulse to a pure.
Youwill need: 150-200g (5-7oz) fresh chick peas, or 2 x 400g cans, 2 tbsp cumin seeds, the juice of one lemon, half a red onion, diced, one large green or red chilli, seeded and diced, two cloves of garlic, peeled and chopped, half a large cucumber, peeled and chopped, approximately 10 cherry tomatoes, roughly chopped, a handful of fresh coriander, chopped, 2tbsp olive oil, and 1tbsp red wine vinegar.
For the chutney: 55g/2oz damsons' half an apple, sliced' 2 tbsp caster sugar' splash of red wine' drizzle of red wine vinegar