Unpopular opinion: My stew was saved by a dash of vinegar

I always thought vinegar was only for pickling or salads. Last week, my beef stew tasted flat and dull. I tried more salt and herbs, but it still felt off. Then I recalled someone saying acid can brighten food. A quick splash of red wine vinegar made all the difference. Now I add a bit of lemon or vinegar to most savory dishes. How did I cook for years without seeing this?

2 comments

2 Comments

julia704d ago

Disagree completely, vinegar just covers up the real issue. If your stew tastes flat, you probably skimped on the salt early on or rushed the cooking time. Throwing in acid feels like a hack that ruins the hearty flavor we all want from a stew. My grandma would roll over in her grave if I put vinegar in her recipe, lmao. Learn to build depth with patience and good ingredients instead of quick fixes.

hollys344d ago

Honestly, I'm with you on this. Adding vinegar always feels like cheating to me, and it changes the hearty taste. Grandma's methods are worth the extra time for sure.