Champagne vinegar is made from sediments and small amounts of champagne that are collected during the production process. Collected sediments combined with certain bacteria are stored in aerated tanks, where they convert to vinegar. Some manufacturers age the vinegar in oak barrels for up to a year before bottling.
Champagne vinegar can also be made at home by allowing champagne to sit in open, wide-mouthed jars for several weeks. Once the champagne turns to vinegar, it keeps for up to six months in covered jars or bottles. Champagne vinegar, which is less pungent than regular vinegar, can be used in sauces, salad dressings and marinades.Learn More
One-third cup of dried rice yields about 1 cup of cooked rice. Because the rice cooking process follows a 2:1 ratio, most dried rice triples in volume when cooked.Full Answer >
To make green pepper jelly, mince peppers, boil them with vinegar and sugar, add dye and pectin, and pack the jelly into jars. You need peppers, a knife, a food processor, tongs, jars, vinegar, sugar, a towel, a spoon, food dye, pectin, a stove, a pot and a canner.Full Answer >
One cup of wheat germ can be substituted with whole wheat flour, flax seed, breadcrumbs, bran and ground nuts and seeds. Some people suffer from wheat germ or gluten allergies, and the substitutes can help alleviate this problem.Full Answer >
Spicy chili can be cooled down by adding more ingredients. Adding more beans, water or meat can help disperse the spiciness through out the dish.Full Answer >