March 18, 2009 in Food

Many uses for white vinegar

Bonnie S. Benwick Washington Post

We knew vinegar had many uses, but the tips we recently found on the Vinegar Institute’s Web site sent us running to buy a larger bottle of white distilled vinegar:

•For fluffy egg whites, soak a paper towel with 1 to 2 tablespoons of WDV. Wipe the mixing bowl and beaters or whisk with the vinegar-soaked paper towel, then dry with a cloth or paper towel prior to whipping egg whites.

•For fluffier rice, add a teaspoon of WDV to the boiling water before adding the rice. The rice will be easier to spoon and less sticky.

•When poaching fish, soak it beforehand in a vinegar-and-water solution (no more than 20 minutes). The fish will be sweeter, more tender and hold its shape better. You can also add a tablespoon of WDV to the fish-poaching water, which will help keep the fish tender yet firm.

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