Hi All,
I've been using a balsamic vinegar that I had on the shelf for the carrot salad. And while it was tasty, I don't think (from what I can tell searching this forum) that balsamic is the Ray Peat preferred type of vinegar. As my bottle is running out anyway, I thought I would try to find out what I should buy next time around.
I've seen a few references to white, and a few references to apple cider (sometimes Bragg's, sometimes not). I guess I've always avoided white vinegar, thinking it was a grain product. But I went searching online, and did find some good white recommendations at Cook's Illustrated. Does anyone know if we're trying to minimize or maximize ethyl acetate content?
http://www.cooksillustrated.com/tastete ... docid=9999
Would it be even better to seek out a fruit vinegar?
Thanks for any input!
Mariange
I've been using a balsamic vinegar that I had on the shelf for the carrot salad. And while it was tasty, I don't think (from what I can tell searching this forum) that balsamic is the Ray Peat preferred type of vinegar. As my bottle is running out anyway, I thought I would try to find out what I should buy next time around.
I've seen a few references to white, and a few references to apple cider (sometimes Bragg's, sometimes not). I guess I've always avoided white vinegar, thinking it was a grain product. But I went searching online, and did find some good white recommendations at Cook's Illustrated. Does anyone know if we're trying to minimize or maximize ethyl acetate content?
http://www.cooksillustrated.com/tastete ... docid=9999
Would it be even better to seek out a fruit vinegar?
Thanks for any input!
Mariange