Discussion
Think of it as though it were a spirit (such as Cognac).
You can buy a cheap one for everyday use and if you use it in a cooked out sauce, for instance, it's not a problem as you just want the underlying flavour.
If you want to use a vinegar 'raw' (such as a Balsamic or a vinegar in a dressing) then you want the best you can afford as it's the predominant flavour and the quality really makes a big difference.
A good vinegar should be drinkable, although I couldn't manage a pint in one go.
You can buy a cheap one for everyday use and if you use it in a cooked out sauce, for instance, it's not a problem as you just want the underlying flavour.
If you want to use a vinegar 'raw' (such as a Balsamic or a vinegar in a dressing) then you want the best you can afford as it's the predominant flavour and the quality really makes a big difference.
A good vinegar should be drinkable, although I couldn't manage a pint in one go.
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