Using Apple Cider Vinegar in cooking? : AskCulinary
I’ve been experimenting with the usage of ACV so as to add some acid to my dishes, however with out nice effects to this point.
Today, as an example, the rooster soup I made became out a little bit salty. I put in kind of third tablespoon of ACV (simply eyeballed it) and whilst it did enliven the soup, I realized an excessively unique ACV aftertaste – it is not tremendous off-putting, however I do not actually handle it.
Am I doing one thing fallacious? Did I upload in an excessive amount of ACV? Do I wish to proceed cooking/stirring when I upload my ACV? Or will have to I simply transfer to different kinds of acid comparable to balsamic vinegar, white vinegar, black vinegar and so forth? Don’t actually fancy the usage of lemons or lemon juice as a result of I do not generally tend to have them available.