Location: Home > food > Why we need sour tastes like vinegar
Why we need sour tastes like vinegarPosted Oct 5th 2006 3:01PM by Sarah J. GimFiled under: Recipes, Newspapers, Lists, How To, America, SpicesWe may not think of it, but in order for us to really appreciate sweet and other tastes, we need contrasting tastes, like sour. At least that is according to Lawrence J. Diggs, "the vinegar man" and curator of the International Vinegar Museum (didn't know there was such a thing, now did you?). The Chicago Tribune's Food section yesterday has a long feature on vinegar, including way to infuse vinegars, types, and recipes. To make your own flavored vinegars (and save yourself the expense of the overpriced ones from the store), add any of the following to 1 quart of distilled white vinegar: - 1 ounce fresh basil, or about half of a supermarket "clamshell" package, 1/2 ounce crushed red pepper flakes, 7 sprigs dill, 8 cloves garlic, 2 ounces fresh tarragon, or 4 ounces shallots. All you have to do is let it steep in a sunny window.The recipes that the article includes are: Jacques Pepin's Chicken in Vinegar, Caramelized Onions with Sherry Vinegar, and Lamb Sausage with Creamy Polenta and Raspberry Vinegar.
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