Olde Hornet
Well-Known Member
I have never used it.
www.bonappetit.com
Many vinegars are used to cut through fat, to add sharp counterbalance to oil in a dressing, or to amp up the sour notes in a complex sauce. But black vinegar is far more than just a blade of acid. With hints of licorice and malt held together by a distinct umami earthiness that permeates the whole condiment, it’s transformative, providing both acidity and complexity to round out a dish.
“Black vinegar is more aromatic. White vinegar is just sour,” says chef Theresa Lin, the food stylist for Ang Lee’s Eat Drink Man Woman, one of the most iconic Chinese food films in history.
In northern China, spoonfuls of black vinegar are draped over thick, belt-like noodles with a touch of soy sauce, served with slices of meat, onions, or wood ear mushrooms. In southern China, it’s added to a slow-braise of pork ribs and sugar to create a sweet-and-sour appetizer. In Japan, it’s used to coat glossy cubes of chicken in a sizzling clay pot. In Taiwan, a drop or two of Taiwanese black vinegar (pictured above) is used to flavor thick squid soup.
Black Vinegar Doesn’t Just Season a Dish–It Transforms It
Black Vinegar Doesn't Just Season a Dish–It Transforms It
It's umami in a bottle, baby.
Many vinegars are used to cut through fat, to add sharp counterbalance to oil in a dressing, or to amp up the sour notes in a complex sauce. But black vinegar is far more than just a blade of acid. With hints of licorice and malt held together by a distinct umami earthiness that permeates the whole condiment, it’s transformative, providing both acidity and complexity to round out a dish.
“Black vinegar is more aromatic. White vinegar is just sour,” says chef Theresa Lin, the food stylist for Ang Lee’s Eat Drink Man Woman, one of the most iconic Chinese food films in history.
In northern China, spoonfuls of black vinegar are draped over thick, belt-like noodles with a touch of soy sauce, served with slices of meat, onions, or wood ear mushrooms. In southern China, it’s added to a slow-braise of pork ribs and sugar to create a sweet-and-sour appetizer. In Japan, it’s used to coat glossy cubes of chicken in a sizzling clay pot. In Taiwan, a drop or two of Taiwanese black vinegar (pictured above) is used to flavor thick squid soup.