Cooking in progress....

Flavoured Vinegar

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2965
Energy (kCal)68.9622
Carbohydrates (g)3.6097
Total fats (g)4.5662
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Collect the number of bottles necessary, with sound corks to fit. Wash the bottles in hot soapy water, rinse first in very hot water then in cold, drain, dry and heat in a slow oven. Scald the corks in boiling water. | 2. Pour the vinegar into an enamel-lined or stainless steel pan and over a low temperature bring slowly to blood heat. | 3. It should be quite warm to the touch of a knuckle joint, no more. | 4. Add shallots, garlic, mustard seed or tarragon to the warm bottles. (If using tarragon, this should be bent double and pushed down the neck of the bottle.). | 5. Fill up with warm vinegar, cork down tightly, and place on a sunny window sill to mature for 6 weeks before use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wine vinegar 1 3/4 3/4 4.9542 0.0704 0.0104 0.0
    shallot 4 -5 peeled crushed threaded 0.0 0.0 0.0 0.0
    garlic clove 4 peeled - - - -
    mustard seed 2 tablespoons 64.008 3.5393 3.2861 4.5662

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition