CULINARY CONCEPTS

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Food Technology Magazine | Article

Charlie Baggs

Vinegar Adds SAS to Any Product
French fries are better with malt vinegar or ketchup as a condiment. Raw oysters are traditionally served with a vinegar and shallot mignonette. Southern stewed greens are exceptional when accompanied by cider vinegar. Vinegar has been used as a condiment by civilizations dating as far back as the Sumerians. Today, it is found in gourmet foods from mustard to complex sauces.

Vinegar was originally produced as a by-product of wine. The slow or “Orleans” method of pro…




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In This Article

  1. Food Categories
  2. Fermented Foods and Beverages
  3. Food Product Development
  4. Culinary and Ingredient Trends
  5. Food Ingredients and Additives
  6. Food Business Trends
  7. Consumer and Marketplace Trends

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