How to make rice vinegar at home and its uses
We all have heard about apple cider vinegar and balsamic vinegar. Have you guys ever heard about rice vinegar? Rice vinegar is usually prepared from fermented rice. There are different types of rice vinegars available around the world. This vinegar is mainly manufactured in China, Korea, Japan and Vietnam. Rice vinegar is mainly incorporated in Asian cuisines in making pickles, sauces, dressings, and marinades. Apart from its usage in Asian culinary, it has some unique usage too. Now let’s check out its simple recipe along with its various uses and health benefits.
Type of Rice Vinegars:
White rice vinegar: It is clear to yellow in color. This is used in making most of
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It is made from unpolished brown rice, this variant of rice vinegar has maximum health benefits and richer in nutrients. It can be used in place of white rice vinegar.
Black rice vinegar: It is deeper in color and flavour, this smoky-tasting vinegar is made from black glutinous rice and grains like wheat, millet, and sorghum. It is mainly used in preparing Chinese stir fries, dipping sauces, and also as a condiment.
Red rice vinegar: This variant is made from red yeast rice which is fermented rice and also from barley and sorghum. It is a sweet and salty vinegar and mainly used in making Chinese seafood dishes and dipping sauces.
Seasoned rice vinegar: This kind of vinegar is mainly available in supermarkets. It is mainly white rice vinegar with added sugar, salt, and sometimes MSG. Several other flavours can also be added to enhance its taste. It is used to season rice for sushi and also used in salad dressings with sesame oil.
Stepwise Procedure to make Rice Vinegar at home:
Rice vinegar is made from fermented rice. We need simple ingredients to make rice vinegar at home. The key to make a good batch of rice vinegar lies in usage of precise amount of ingredients in stepwise
The purpose of the Unknown White Compound Lab was to identify the unknown compound by performing several experiments. Conducting a solubility test, flame test, pH paper test, ion test, pH probe test, conductivity probe test, and synthesizing the compound will accurately identified the unknown compound. In order to narrow down the possible compounds, the solubility test was used to determine that the compound was soluble in water. Next, the flame test was used to compare the unknown compound to other known compounds such as potassium chloride, sodium chloride, and calcium carbonate. The flame test concluded that the cation in the unknown compound was potassium. Following, pH paper was used to determine the compound to be neutral and slightly
Purpose: To identify the mystery powder based on its physical and chemical properties, comparing them to the five substances and which one matches. The chemical reactions with water, universal indicator, vinegar and Iodine solution are then analyzed and matched with each other to determine the mystery powder.
The technique used to narrow down the identity of unknown white compound were solubility test, pH test, flame test, and ion test. The first technique used to narrowed the properties of unknown white compound was using solubility test. To conduct solubility test, 0.25 gram of unknown white compound was dissolved in 100 mL of water. After carefully observing the change while string unknown white compound in water, the unknown white compound was soluble because it dissolved in water completely. Using bursen burner, matches and deionized water, flame test was conducted for unknown compound and it burned lilac color. Then compared the color of unknown white compound to other compound that were narrowed. The results of flame test for compounds that were narrowed down is shown in the following table. The pH test was conducted using litmus paper. 0.50 gram of unknown white compound was measured and dissolved in 10 mL of water in beaker. After dissolving, placed the litmus paper in solution and recorded the pH value of unknown compound which was neutral. Then compared the pH value of unknown white compound to compound that were narrow down. The pH result of the KCL, KNO3, NaCl, and K2SO4 is presented in the following table. The ion test was also conducted in order to make sure that the identity of unknown white compound was matched with the compound that were narrow down. After conducting the test, the result of unknown white compound which formed precipitate compared to KCl, KNO3,NaCl, and K2SO4. The results shown in the following
This lab contains two different procedures to titrating vinegar. One procedure uses phenolphthalein while the other uses a pH meter. Bothe procedures can be found on “An Analysis of a Household Acid: Titrating Vinegar” by the Department of Chemistry at APSU.
Grey Poupon just as powerful as French’s mustard. The company did this by giving out samples and having taste tests. Once people tried Grey Poupon they were hooked which was very rare in the food world. Soon Grey Poupon became one of the most powerful brands in mustard; it was like “magic.”
As you may know, when you mix baking soda and vinegar there is a big reaction, but have you ever wondered how this reaction happens? Well in order to find out how it happens you will need to know the elements that make up baking soda and vinegar. You will also learn why these elements are where they are on the periodic table and what is released during the baking soda and vinegar reaction.
Base being Baking Soda, or Sodium Bicarbonate, and the acid being Vinegar, or Acetic Acid for a control. I measured 10 ml. of Vinegar, dumped that into a two inch high glass jar, and wrote down the pH level. Then I measured o...
The basis of the recipe is simply Rice Krispies (a simple puffed rice cereal) and some kind of marshmallow cream. The original recipe can be found on the Kellogg site.
That’s why 364,000 consumers signed a petition for Kraft to remove such artificial food coloring from their products such as Yellow #5, and Yellow #6. Now Kraft colors their food with natural dyes such as paprika, annatto and turmeric. Annatto is a popular natural food dye, Nestle will soon be changing the inside of their Butterfinger which will be dyed with annatto. This natural dye is made from the seeds of the achiote tree, which proves there are natural alternatives to artificial food dye.
For dim sum and congee, I found that the common ingredient is poria. I used to think that poria would be bitter in taste by its name. On the contrary, it does not have any taste at all. Poria is suitable for those who have damp-heat that have oily face and bitter taste in mouth. On the other hand, lotus is also found in both appetizer (pig tripe with lotus seed) and dish (sautéed pork with honeysuckle, lotus and bean sprouts), and it is commonly used in TCM diet as it has a variety of medical uses, such as calming the mind, nourishing the heart and eliminating fatigue.
Vietnam has variety types of food for every occasion, from an everyday meal to New Year’s festivities food. The flavor of the Vietnamese food varies from sweet, sour, salty, and spicy. However, rice, the mainstay of the Vietnamese diet, is grown throughout the country but particularly in the Red River delta in the north and Mekong River delta in the south. As Vietnam’s population started to increases, farmers had to produce quicker as well; making Vietnam the third country to produce the most rice. In fact, the Vietnamese people say that their country resembles a bamboo pole (the narrow central region) with a basket of rice at each end.(Food in Vietnam) Rice is eaten almost every day in the Vietnamese diet. Even though three-fourths of country is either a hill or mountain, the long waterway along the country provides a small variety of seafood like fish or shrimp.
Cantonese dish uses a wide variety of ingredients that may or may not be viewed as ethical in New York. When coming across Chinese food, one must of thought of these jokes before, “Did they make this out of cats or dogs ?” or “If it can walk, it can be made into a dish.” These joke aren 't completely jokes. Excluding cows, pigs, and chicken, there are many case where animals such as cats, dogs or snakes were integrated into Cantonese cuisine. According to an article about Cantonese cuisines, “An authentic Cantonese chef 's goal is to preserve the food 's original flavor.”[2] Comparing to New York Cantonese Cuisine, Cantonese cuisines revolves around being out the original taste of the meat, vegetable or seafood; thus, many chefs rarely use any sugar, salt, and oil in their cooking. Even though, spices “like chili peppers, five spice powder, black pepper, and star anise [can be found in cooking], but they 're used sparingly”[3]. Adding on, cantonese people are strict with the freshness of their produce; meats would be freshly butchered, if possible, vegetable freshly picked from the market, and freshly procured fish. for As a result, most of cantonese dish taste mild, fresh and natural.[2] In order to bring out flavor of the ingredients, chefs usually uses garlic, ginger, and scallion. “In Cantonese food, garlic, ginger, and scallion is like the holy
The basic spices in India include masala, garam masala, and rice with grains. Indian cooks blend spices in several different ways. For one, they create masala which refers to any combination of ground spices. They make masala by smashing together different spices together into a powder. According to Chef Mridula Baljekar, “Spices are the heart and soul of Indian cooking. Knowing how to use the spices is the key that unlocks the secrets of alluring aromas and magical flavors of classic Indian cuisine.” (qtd. in Sheen 7) Garam masala is a specific mixture of up to fifteen spices that is primarily used in Indian cooking. It consists of cinnamon, black pepper, cloves, cardamom, and other spices (Sheen 7).
Laundry detergents have had a great impact on the society since it helps our life in keeping ourselves clean, lessens our job or the use of our energy in cleaning our appliances. Laundry detergents have come a long way since the very first bar soaps, made from animal fat and lye, were offered for sale in the 1700s. In the 1950s, homemakers had more options of fabric care since the introduction of synthetic detergents were placed on the market. However; during the 1970s, the most significant innovation in advanced cleaning was made available to clean specific types of stains. Every detergent manufacturer has secret ingredients and mixtures to produce their specific brands of laundry detergent. Many of these ingredients are extracted from plants,
Perfect to make a healthy dressing for your salad, as you only need vinegar, oil and water (no mustard, sugar, salt...)