Red Wine Vinegar: Use the Tang Well

[{"selector":"#anim-7cf1129e-5f60-4e1e-8ce8-1d09e51a24ae","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / FOOD GUIDES A small splash changes dinner Red wine vinegar adds a bright, sour edge to dressings, beans and vegetables. Next: what makes it vinegar.

[{"selector":"#anim-13958822-f9e3-4bfb-bf0f-85b4302ff973","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / FOOD GUIDES Wine becomes a new ingredient Acetic acid bacteria turn wine’s alcohol into acetic acid. The finished flavor differs from drinking wine.

[{"selector":"#anim-7be97394-3f4c-42d9-82b6-a0b8d5740108","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / FOOD GUIDES Seasoning or preserving? Taste can guide a dressing. Preservation needs the stated acidity and a research-tested method.

[{"selector":"#anim-a08e6c2a-a43e-4ab5-9b85-ab1e94dbfe3c","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / FOOD GUIDES Give the bottle a clear job Read the full guide for cooking uses, flavor swaps and sensible storage. Read the full guide