Hi! I am back, Olive from kitchen insider, I am going to show you another type of vinegar, it is fresh urban organic vinegar. So welcome, whenever we are using fresh or anything organic or anything fresh is the chef life is going to be in shorter because this is going to spoil. When you use a vinegar, when you use only olive oil, mustard and in the island, today, we are going to use vinegar then you can keep that for a few weeks. In this case, I am using minced garlic, when you are not looking, I was mixing some garlic and herb, now you are looking, I am going to show you the way it is done.
Put in that in my bowl, my pears, I am not going to use vinegar, I am going to use olive oil, little bit of vinegar. I can use also [Muffled] vinegar and mustard. There is an order in to that, you are to put the acid and the mustard with the organic so you will extract all the flavors from the organic and the pears so we are going to do that right now.
The proportion is about must have equal to vinegar and then from this three times more olive oil, so it is about one third acid and three thirds olive oil. The acid is in this case vinegar, it can be lemon, orange, any citrus food and the mustard is going to act as an emulsifier. We can replace mustard with commonly honey and also egg yolk, but egg yolk is kind of tricky because you want to make sure your eggs are really fresh, so you can do that at home if you are sure where your eggs are coming and when they were done. So I have my pears, I am going to put my tea spoon of mustard, more mustard this case, I am going to put my one table spoon or two table spoon of vinegar and I am going to mix it first.
Now, I do not know if I can hold my bowl with my hand and the tricky part is to put the olive oil and my bowl is running around like this I do not know what do. While there is a trick, we make a little batter, makes this trick. Wet towel, wrap your bowl around like this and then your bowl is all stable, so now with one hand you can whip and now the other hand slowly, you can add your olive oil or your oil and then your grape vinegar.
So you are going to go nice and foamy do that very slowly okay? Next step is while I want to keep the vinegar quite longer, alright so what I am going to do, I am going to strain the vinegar into another bowl to achieve the organisms out and only the vinegar and the oil, the mustard is going to be in my bowl, okay.
Slow down, see, now I mean I told you do it a little longer, the best thing is to live it like maybe half an hour to an hour that will do. Over night, you will longer, the longer the flavor is going to extract and then your vinegar can keep it longer. Beautiful for me and nice, see you next time.
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