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Flavored Vinegar

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3955
Energy (kCal)104.268
Carbohydrates (g)10.8217
Total fats (g)6.4855
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. | 2. Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven. | 3. Scald the corks in boiling water. | 4. Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil. | 5. Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle. | 6. If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle. | 7. Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white vinegar 1 quart - - - -
    shallot 4 -5 0.0 0.0 0.0 0.0
    garlic clove 4 peeled crushed - - - -
    raspberry 4 -5 0.0 0.0 0.0 0.0
    mustard seed 2 tablespoons 64.008 3.5393 3.2861 4.5662
    dill seed 2 tablespoons 40.26 7.2824 2.1094 1.9193
    juniper berry 2 - - - -
    rosemary 1 sprig - - - -
    tarragon 1 sprig - - - -

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



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