Salt Vinegar Seasoning Food

HOMEMADE SALT AND VINEGAR CHIPS

Homemade Salt and Vinegar Chips image

Provided by Valerie Bertinelli

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 pound russet potatoes, scrubbed clean
14 ounces distilled white vinegar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons malt vinegar powder
Vegetable oil for frying

Steps:

Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.

SALT & VINEGAR SEASONING

Salt & vinegar seasoning image

This classic, simple seasoning goes well with crisps, chips and a whole host of dishes. We've used malt vinegar for an authentic 'chip shop' flavour

Provided by Barney Desmazery

Time 5m

Number Of Ingredients 3

Ingredients

6 tbsp fine sea salt
3 tbsp vinegar (we used malt)
1 tbsp cornflour

Steps:

Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.

MALT-VINEGAR SALT

Malt-Vinegar Salt image

A few minutes of work yield a summer's worth of this classic pub-fries seasoning. In addition to chips, we suggest you use it on steamed shrimp and crabs, and fried fish.

Provided by Martha Stewart

Time P1D

Yield Makes 1/2 cup

Number Of Ingredients 3

Ingredients

6 tablespoons coarse salt
1 tablespoon cornstarch
1/4 cup malt vinegar

Steps:

Stir all ingredients together until a loose paste forms. Pour onto a rimmed baking sheet and spread into a thin layer. Let stand at room temperature, uncovered, 1 day. The paste will dry into a hard, cohesive sheet.
Rake and mash sheet with a fork until it develops the texture of coarse salt. Transfer to a container with a tight-fitting lid and store in a cool, dry place up to 3 months (that is, if it lasts that long).

SEASONED VINEGAR

Seasoned Vinegar image

I started making my own seasoned rice vinegar when I was in the middle of a recipe that called for it and I didn' have any. The taste is very close to what I was buying, and a lot cheaper on the wallet. After some time I started making my own seasoned vingegar with different kinds of vinegar. I usually keep a bottle of apple cider, red wine, and white seasoned vinegars in my pantry. I especially like having it handy for making salad dressings because I don't need to add additional salt or sugar. I slice cucumbers and/or tomatoes when they are in season and maybe add a little garlic and some sliced onions and drench them in the seasoned vinegar for a nice snack or side salad.

Provided by Ms. B

Categories Low Protein

Time 13m

Yield 1 cup, 8-16 serving(s)

Number Of Ingredients 3

Ingredients

1 cup vinegar, of your choice (apple, white, etc.)
2 tablespoons white sugar
1 1/2 teaspoons salt

Steps:

Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
(In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).

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