Meat Tenderizer
As a tenderizer for tough meat or game, make a marinade in the proportion of 1/2 a cup of your favorite vinegar to 1 cup of heated liquid, such as bouillon. Or for steak, you may prefer a mix of vinegar and oil, rubbed in well and allowed to stand for two hours.
Flavor Booster
Perk up a can of soup, gravy or sauce with a teaspoon of your favorite specialty vinegar. It adds flavor and tastes fresher.
Frying Doughnuts
Before frying doughnuts, add ½ teaspoon of vinegar to hot oil to prevent doughnuts soaking up extra grease. Use caution when adding the vinegar to the hot oil.
Fruit and Vegetable Wash
Add 2 tablespoons white distilled vinegar to 1 pint water and use to wash fresh fruits and vegetables, then rinse thoroughly. Research has shown that vinegar helps kill bacteria on fruits and vegetables.
Freshen Vegetables
Freshen up slightly wilted vegetables by soaking them in cold water and vinegar.
Keeping Potatoes White
A teaspoon of white distilled or cider vinegar added to the water in which you boil potatoes will keep them nice and white. You can keep peeled potatoes from turning dark by covering them with water and adding 2 teaspoons of vinegar.
Boiling Eggs
When boiling an egg and it’s cracked, a little vinegar in the water will keep the white from running out.
Cake Icing
Cake icing can be prevented from becoming sugary if a little vinegar is added to the ingredients before cooking. The same is true when making homemade candy.
Cooking Fish
Try soaking fish in vinegar and water before cooking it. It will be sweeter, more tender and hold its shape better. When boiling or poaching fish, a tablespoon of vinegar added to the water will keep it from crumbling so easily.
Getting the Last Drops
When you can’t get the last bit of mayonnaise or salad dressing out of the jar, try dribbling a little of your favorite vinegar into it, put the cap on tightly and shake well. You’ll be amazed at how much you’ve been wasting.