VINEGAR, No. 7
In this issue, F looks into the origin and production of VINEGAR. A complex and often intense liquid, vinegar is uncovered as an ingredient with endless possibilities. Massimo Bottura shares his thoughts on vinegars and enthusiasts experiment with home brewing.
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VINEGAR TABLE OF CONTENTS
EDITOR’S LETTER
TRENDING
Global media coverage on vinegar related issues
INTO THE ORIGIN
Exploring Modena and Reggio Emilia, home of the only true traditional balsamic vinegar consortia
CONVERSATION
Massimo Bottura : This master of Italian cuisine says balsamic vinegar is a perfect food and tradition that runs in his blood
Laura Galli Morandi : Dedicating herself to restoring and revamping traditional Modena dishes, this leading chef uses balsamic vinegar in every dish
ACADEMIC MANUAL
Everything about vinegar from historical facts and factoids to brands reflecting the latest market trends
CRAFTS OF VINEGAR
Independent brands and their experimental endeavors that push the envelope of traditional vinegar crafting
F LAB
Vinegar crafting, a new trend in home brewing
INTERVIEW
Konstantin Filippou : Meet a star chef rising in the Austrian culinary scene, acclaimed for his fierce dedication and research
Heinz Reitbauer : Talking with one iconic master chef of the famously diverse Viennese cuisine
F CUT
The infinite potential of natural ingredients as seen through the colors of vinegar
ON THE TABLE
Gastronomic scenes where vinegar boosts conviviality to a dish
ENTHUSIASTS
Vinegar book authors and experts share tips on how to use vinegar
INTERVIEW
Erwin Gegenbauer : The king of vinegar forecasts the future of the industry
RETAIL
Introducing vinegar shops worldwide offering everything from traditional to craft vinegar products
MARKET
A list of popular vinegars today
REFERENCES
Books and movies recommended by vinegar makers and experts
Description
Vinegar is a fermented substance created when acetic acid bacteria transforms ethanol into acetic acid. A powerful flavor enhancer, vinegar complements the natural tastes of ingredients and creates endless savory variations. It is so versatile that acclaimed fine-dining chefs are often tempted to create their very own vinegars. All it requires is water, some air, acetic acid bacteria, and any ingredients of the maker’s choice. Traditional balsamic vinegar from Modena, Italy and rice vinegar from Asia are two iconic varieties of the seasoning liquid. Now, with the rapid growth of the homemade vinegar market, we can more easily discover unique vinegar-based products that reveal the creator’s unique tastes with additions like maple syrup, rose petals, or fruits such as tangerines and plums. Vinegar has secured a firm place in the world of gastronomy, and continues to brighten tables across the world with splashes of acidic flavors.
Vinegar is one of the most omnipresent food ingredients, but it’s all too frequently undervalued as a product. Though it appears in myriad recipes, the precise chemical reaction or specific role it plays in a dish remains rather mysterious to many. While it’s true that vinegar is not a palatable show stopper on its own, an endless line of fascinating concoctions can be created with just a dash of it added to different foods. A chef once said that vinegar creates complex and surprisingly pleasant flavors. Through a close examination of this unsung ingredient and exploration into its critical role reveals that vinegar not only expands the food world, but also the creative world.
Vinegar quotes:
The tradition of crafting vinegar can be found all across Europe. Fermentation was invented for preservation. In the past, you harvested only once a year, so it was necessary to keep food for longer. That explains the widespread presence of vinegar on tables across the globe. The charm of vinegar is that it’s healthy and tasty at the same time. But there are only a few that are delicious and also healthy. In my opinion, only vinegar and honey tick that box.
Erwin Gegenbauer, CEO of Wiener Essig Brauerei Viennese Vinegar Brewery
Acidity plays an important role in all food. It serves as a kind of “kick” that elicits the hard-to-detect, hidden flavors in a dish. Food needs freshness, and not like that from citrus fruits. It means a balance of taste achieved by vinegar. Many people think citrus fruits like lemons also taste sour, but lemons are not suitable for certain dishes, like goulash, for example. Vinegar is a better choice for heavy, oily food.
Konstantin Filippou, Chef of Konstantin Filippou
Pairs nicely with Magazine F: Kimchi, Magazine F: Rice
Additional information
| Weight | 12 oz |
|---|---|
| Dimensions | 9.75 × 7 × .75 in |
| Pages | 148 |
| Size | 6.69 X 9.45in |
