Vinegars

Vinegar has been known in worldwide cuisine for thousands of years. The first mention about its production comes from Babylon where it was used not only as a seasoning or additive to foods but also, after being distilled, served as a refreshing drink. In Pompei to this day one can see stone water jars from which vinegar was sold the same as wine. Today, vinegar continues to be irreplaceable as an additive to many dishes. It is impossible to make a marinate without it, and what goes with it pickles, pickled mushrooms or gherkins – so very popular in the Polish kitchen. It is also an essential ingredient of many sauces and dressings, especially those served cold, such as mayonnaise or vinaigrette salad dressing all the way to a pickling marinate used to tenderize meats prior to frying or roasting. In many households it is successfully used to wash burned pots and pans, removing lime from tea kettles or removing stains from natural fabrics.