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?

3 comments

3 Comments

julia701mo 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.

hollys341mo 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.

claireg891mo ago

Oh man, Julia70, you just called out my entire cooking life. I totally messed up a stew last week by adding the salt way too late, so I panicked and dumped in vinegar like a true hack. It tasted like a sad, tangy soup and my partner politely asked if we could just order pizza. Guess I should have had more patience, like your grandma!