Vinegar: So Many Uses, the Cooking Version (A Golden Oldie)

This is a re-post of my vinegar series.  I thought I would run through them again because there are such great ideas contained within these posts.  Enjoy!

If you have been reading FrugalFortWayne.com for awhile, you are probably aware of how much I love vinegar.  I use it for cleaning, cooking and disinfecting.  Well, you can imagine how excited I was to find an entire 18 page booklet devoted to off label uses for vinegar. 

Don't worry, I am not going to bore you with an incessantly long list of weird ways to use vinegar, I will just post a few a day over the next few weeks.  Enjoy! 

Cooking with Vinegar

• Your gelatin desserts will stand up to heat better in the summer if you add a teaspoon of white vinegar per box of gelatin to your favorite gelatin recipes.
• To rescue a recipe that tastes too sweet or too salty after you have mixed the ingredients, try a dash of white vinegar.  It may just fix the problem.
• To revive vegetables that look a little droopy or wilted, soak them in one quart of water and a tablespoon of white vinegar. 
• Enhance the flavor of your favorite grilled fish by adding a dash of white vinegar.  For firmer, whiter fish, soak your favorite fillet or seafood steak for 20 minutes in one quart of water and two tablespoons of vinegar. 
• When a recipe calls for buttermilk and you don't have any on hand, just add a tablespoon of vinegar to a cup of milk.  Let it stand for five minutes to thicken.  Now, you have an instant substitute. 

All of these ideas came from a Heinz Vinegar publication from the 70s or the 80s.