The world of vinegar is wide, wild, and a little aggressive. Between the health zealots touting the supposed healing properties of ACV, and the more refined flavours of fancier lads (such as sherry vinegar), plain, distilled white vinegar does not get much culinary love.
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Fat makes food taste good, but greasy food has a way of lingering in the air - and on the dishes - long after a meal has ended. If you're sick of finding oil slicks on dishes you could have sworn were clean, you owe it to yourself to fill a spray bottle with vinegar and keep it near your kitchen sink.
I put a lot of unnecessary items on my wedding registry, including a set of violently green margarita classes, but the most unnecessary item was this weird salad dressing bottle, which had a little handle you could squeeze to stir and emulsify the dressing. I honestly don't know how it got on there, but I assume it had something to do with that damn registry gun, and how powerful I felt with it in my sweaty little hand.
If your kitchen didn't come with an exhaust fan, you may feel like you have to forgo cooking certain foods that tend to linger, smell-wise. Luckily, your frying and high-heat searing days are not behind you, as there are several strategies you can implement to de-stink and freshen up after a particularly pungent meal.
If you keep most cheeses too long, they will eventually mould. Sometimes you can cut off the mould and still eat the cheese, but you can avoid the problem a little longer with some vinegar and a paper towel.