Transcripts
1. Intro: Welcome, ladies and gentlemen. My name is Dominic,
and in this course, you will learn about the
world's oldest condiment. Now, vinegars seems to be a
little bit out of fashion, but once you get the hang of it, it's a very powerful tool and it will really help
you if you're cooking. In this course, we will look at the history of vinegar
and to top it off, we will make a very ancient
version of vinegar. You will also learn how
to infuse vinegar and how to give kick to the vinegar
you already have at home. You'll be able to make
your own vinegar, either from already made
spirits, beer or wine. Or you can take it a step further and make it
completely from scratch. And we will cover all
of that in this course. Along the way, I will
teach you a lot of different recipes,
but most importantly, a lot of interesting recipes
and fill in this course, there won't be any
borrowing salads. So stay tuned. In general, if you want to broaden your cooking skills and learn how to incorporate a little bit of
acidity into dishes. This course is for you.
2. History: Now we can safely
assume that vinegar is about its oldest mine,
because lenders mine. There's naturally vinegar. And that would be about 8
thousand to 4 thousand BC. So in the Neolithic era, now, most sources from
that time state that it was used
mostly for medicine. But since people didn't
write cookbooks spectrum, we can safely assume that
they use for food to now, vinegar was very popular in ancient Greece and
ancient Rome as well. Firstly, for its
medicinal reasons. But I also read about
Roman cookbook called officials in which Millikan was mentioned quite
often apparently. So it's safe to say that
people make ten like that, at least as much as we do. Now, around the
same time in Asia, vinegar business was solving. When you look at
Chinese vinegar, There's so much history to it, but also it's far more complex
than our European vinegar. The main difference is that European vinegar was
mostly made from wine, while Chinese vinegar was
mostly made from grains. Now while fermenting minus quite easy because
the so sugary, the process of making
grain vinegar and Crane spirits in general
is far more complex. We will focus on
the European styles of vinegar in this course. Now, when it comes
to the Middle Ages, we had two major players. First, what's the
city of early on, which was very popular for
its legendary vinegar. Now, the second major player, and we still use this today, was the development of those
emic vinegar in Italy. Balsamic vinegar is far
more complex to make then these easiest types of vinegar that we will
make in this course. But you can imagine
as a 15-year process of continually swapping
vinegar into barrels, letting it for men, it's
morphing into smaller burials. And it's really interesting, but it's also a
little bit crazy. So from there on, things really started to get the way
we know them today. Making vinegar was
professionalized and also it was made in
a much larger scale. So while it was quite common for families to make vinegar
on a small scale, now, we really had to shift towards commercially produced vinegar, and that's about
very up-to-date. Now enough of history. I will show you how you can make it very easy ancient
vinaigrette home without even knowing how the whole process of fermentation and alcohol
turning into vinegar works. Everything you need is a jar, some water, and some raisins.
3. Ancient Raisin Vinegar: Now this recipe for
raising vinegar is over a couple of thousand
years old at it, so simply won't believe it. So everything you
have to do is to take about one cup of raisins
and four cups of water. Mix them together. Cover your mixture and simply wait for
about one month. And magically this will
turn into very delicious, very rustic raising vinegar. And the whole beauty of this recipe is that
people came up with it without having any clue about how vinegar fermentation works. And I think that's pretty cool.
4. Glazed Sprouts: For our next recipe, we will make glazed
Brussels sprouts. But if you don't like
cooked Brussels sprouts, don't skip this video. Roasted brussel sprouts are a
completely different story. To be honest, I don't
like to cook ones either, but the roasted ones
are so delicious. So we'll start out by chopping them half
and roasting them in the oven for about 40 minutes or until they are deeply Brown. In the meantime, we will prepare our glaze and for
them we will need one tablespoon of maple syrup and two tablespoons of vinegar. Give it a quick mix and
then cold is still hot, Brussels sprouts in it and
let them absorb the glaze sold at the end and voila
delicious sprouts Dan.
5. Science of Vinegar: The process of
vinegar fermentation is very straightforward if you've ever let lens than outside for too long
and it turns sour, well, that's basically vinegar. The way this works
is that there is this bacteria called acinetobacter
basically everywhere. And what it really
likes is alcohol. So it will consume alcohol
and to protect itself, it will produce
vinegar in return, which many other
microbes don't like. What's really important
is that the acinetobacter needs air or oxygen to do it. That's my wine only
turns sour once you open the bottle and the
oxygen can come in. In general, the more every
supply to the acinetobacter, the faster they will
produce vinegar. What else may
happen here is that different microbes will
produce cellulose, which is by winning
or will often have so-called the
vinegar matter on top. And later you will see what I mean if you've never seen one. But if you find a wobbly
disk on top of your vinegar, that's just a sign
that it worked.
6. Guiness Vinegar Intro: Now, usually when someone tells you they're making
their own vinegar. So maybe you have plenty, maybe your parents,
it's from mine. If you've ever forgotten
an open bottle of wine, you know what we're
talking about? But in this course, we won't
make vinegar from mine. We will do something a
little bit more fancy, and we will make
vinegar from this. We will use Guinness
stout to make it very rusty, deep
flavored vinegar. And after that, we
will use it to make, without a doubt,
world's best mustard.
7. Making Guiness Vinegar: Believe it or not,
we will now be making vinegar from
Guinness beer. And our rule number one is not shake or beer
before opening, it doesn't pour over. Simply pour your beer into
a large enough container, and make sure to leave a
decent amount of headspace. Because Guinness, as we've seen, it's very foamy and it will form over once it
starts fermenting. Then at a little bit
of active vinegar, I'm using apple cider vinegar here and give it a quick mix. Doesn't this look beautiful? For this, we will use
an aquarium pump to constantly pump a
really tiny amount of air until vinegar. And this will help to
ferment it much faster. So it will need about one
week to ten days with the pump and about two
to three months without. So it's definitely worth
to invest in them. Then simply covering of an agonist clubfoot
protection and let it ferment after the two weeks, strain it. And what you see here
is the vinegar mother. And it might look a
little wacky at first, but it's really assigned at our vinegar fermentation
proceeded as expected. Simply discard it or use it to jumpstart and
other bits later on.
8. Guiness Mustard: To make the world's
most delicious mustard, we will need three
tablespoons of yellow mustard seeds and one tablespoon of
black mustard seeds. For the next step, we just
have to grind them and it's really up to you
how fine you wanted. Actually, I prefer mine to
be a little bit grainy, but you can make it totally smooth in a blender,
for example. Then we will add the star of our show, namely the vinegar. And we will need about
one-quarter cup of vinegar and
one-quarter cup water. One thing to keep
in mind when making mustard is the colder water, the hotter the master
Ruby later on. If you want the
hotter mustard color for really cold water, if you wonder more
milder mustard, you could use lukewarm
water, for example. If you try to either
Mustard straight away, it will be okay. But didn't really need some
time to develop that flavors. And that's what we will let it ferment for about two days. For that, you only need to
cover it up with a cloth and let it sit for about two
days at room temperature. And we are done with our Master.
9. Infusing Vinegar: Now, if using vinegar is quite simply because the
military is so acidic and a little bit
aggressive even it really tends to suck out all the flavor from whatever you put in there. And now we will use that to our advantage to
make it very fruity, horrible vinegar from
oranges and Faisal.
10. Orange Basil Vinegar: Making infused vinegar
is very, very easy. For our recipe. We will use oranges
and basically to make infused vinegar. First you have to cut your
error matrix app and then let them infuse for about
one week in your design. You don't have to use
homemade vinegar for this. In fact, you could buy store-bought vinegar and simply infuse it to make it better. When starting out with
making vinegar infusions, I'd really recommend using apple cider vinegar
because it has a very neutral flavor profile
and easier to work with. Foreign fusion, you
can use any spice, herb, or fruit you want. But depending on what you use, your extraction time may vary. In general, we're aiming
for about one week. And soft fruits have to
solve this infusion time, while hard ******
have the longest. So keep them in mind
when trying things out. After all week of waiting, we have our beautifully
fruity and Herbie vinegar, which we will now use to make it very delicious to the grid. But if artichokes
11. Preparing Artichokes: The way I like to
prepare artichokes is by simply steaming them. So only thing you have to
do is to chop off the tops. And then we want to
add some lemon juice, throw water, steaming
your artichokes, they will need about 30 minutes. And if you're cooking them, you could do exactly the
same like we did here. And they will need
about 30 to 40 minutes.
12. Artichokes in Marinade: For the artichoke dip, I really like to eyeball things. So we will need about
half a cup of vinegar. And into that, we will
add about one teaspoon, or maybe two teaspoons
of our homemade mustard. Then what we want
to do is to slowly incorporate some
olive oil into this. We really want to add
is quite slow so it can emulsify or come together. After it. I like to add a teaspoon
of regular master, since it will have to thicken
things up as you can see, then you can solve it to taste. And I like to edit
a little bit of maple syrup just to
balance out the soundness. The way you want to eat us, to pull off an artichoke leaf, dip it in, and then try to scrape off the softer
part of the leaf. Bent. This may seem a
little weird at first, but it's really intuitive and you will get what I
mean when you try it.
13. Fruit Vinegars: Now, when we make me ******
from something storyboard, we don't go through
the hassle of fermenting our own alcohol. But in theory, you could
think vinegar from every fruit juice or every sweet liquid there is out there. And that's what
we're going to do. So I will show you how we
can take a juice fermented into wine and then turn that
into a very fruity vinegar.
14. Cherry Vinegar Preparation: To make our cherry vinegar, we first need some winemakers, yeast, and we have to prepare it according to
the package instructions. Then we simply add this
to some cherry juice. And what will
happen? On one side? The yeast will turn into
sugar, into alcohol. And since we won't restrict
the flow of oxygen, the Acinetobacter
can turn the alcohol into vinegar and voila,
it's the simplest step. All-in-all. The whole
process will take around seven to ten days, depending on how strong you
want your integral to be.
15. Cherry Shrub: Now, the idea of
putting vinegar into our drinks might sound a
little bit weird at first, but I was so shocked
when I tried this because it's
literally so good. Everything we need for that
is half a cup of brown sugar, half a cup of our
cherry vinegar, and half a cup of cherry juice. Give it a quick stir and you can add some ice
so that if you want. And this was literally so good that I had to fill
myself drinking it. So yeah, Cheers.
16. Class Project: Now for the class project, it's your turn to make
your own vinegar. So you can either
diffuse something, make vinegar from any beer, wine, or spirit you want. Or if you're very motivated, you can even make your own
vinegar, pharma, fruit juice. I'm always very interested. What do you guys have to share?
Dominik Toric
