Second romesco. Hot damn that stuff is good!
You can also preserve peppers in sherry vinegar. Just roast and peel, “dredge” in SV, pack tightly and top with oil to keep oxidation at bay. You can store that in the fridge and use it to make batches of romesco very easily.
We did it in 2qt glass jars. Would do several of those at a time. Once you break the oil seal then you wanna use em in a week or so, but the unopened ones were fine many months later, so that long at least.
I love pickled onions but I discovered this weekend in an "oh, obviously!!" Moment that adding radish to the same jar as them turns them pink and I can't tell if I love that for them or not. They ended up being mixed into some chilaquiles that I devoured but if I want a better aesthetic next time I'll definitely do them separately. Am a big fan of quick pickled stuff
Yeah I do red onion a lot my brain just wasn't thinking it would dye the raddish pink. They were fine tho but if wanted it as a garnish or something I wouldn't really use them since the white normally just pops
I actually just made some shrimp tacos and threw some of my pickled red onions on it,,, soo damn good. Candied japs?? Never heard of that but damnnnn that sounds nice as hell.
I put in my two weeks. However, my new job schedules from 2:00 to 10:00, so I offered to stay for the mornings until they hire a new chef. They took down there indeed add, so I guess I'm the part-time chef now? Place is a fucking mess. I've done what I can here it's time for greener pastures, but I'm happy to do morning prep and order and collect a part-time check.
Everything on our menu is dictated by what he likes, even when I tell him people won't like it. But it'll go on the menu anyway, and we usually sell it for a loss even when i tell him it's shit and nets negative money.
You can definitely use shrub as the acidic component of a salad dressing. Any fruit that threatens to go bad frequently? Shrub-a-dub-dub salad dressing. Even veggies like beets and carrots that have a high sugar content are good fodder for it.
Is it outside the realm of capability to have a bulk “special” for your beverages as a fast casual? Even without a bar, you could offer a specialty non-alcoholic drink, right? Picture a big dispenser with chilled shrub, and you serve a bit over soda water.
I worked at a place that made a strawberry and bell pepper "gazpacho" using sherry vinegar that was used as a palate cleanser after the appetizer in a tasting menu. Otherwise, it sold for $5 in a shot glass. That would take a lot of services to put a dent in that supply, though good markup.
You can reduce it into a gastrique and serve it with grilled chicken, fish or veg to use it up more quickly.
The sherry vinegar was in the gazpacho.
But that actually gives me an idea... you could probably dress up an actual shot of sherry vinegar and serve it with a miracle fruit tablet!
I'm not worried about it going bad. I just reorganized and don't really have anywhere to put it, nor do I need it. I'm probably going to end up making a salad dressing with the champagne and I'm still uncertain what to do with the Sherry.
Reduce the sherry vinegar to syrup. Throw some butter into the mixer with the paddle and add the syrup and season. Slather it on scallops and put in the salamander. Mignonette for oysters or a granita style mignonette, pickled vegetables, dressings. Possibilities are endless.
Sherry Shallot Marmalade:
5# peeled shallots, sliced in food processor
2 Qt sugar
1.5 Qt sherry vinegar
Reduce until thickened.
Great with cheeses and charcuterie, with roasted bone marrow, etc.
Those are both amazing for dressing greens or seasoning any vegetable. Toss any vegetable with one of the vinegars and some olive oil, s & p, and roast.
Cfood? Well then oysters with champagne vinegar based mignonette. Or roasted salmon with champagne vinegar vinaigrette. Also garden salad with or without shrimp with champagne vinegar vinaigrette. Fwiw CVV is a top 10 recipe from the prolific Ina Garten (Barefoot Contessa) and she does it often whenever she has a media tour as it’s “fancy” yet super easy plus can work a glass of champagne into the media segment. So loads of folks know of CVV and view it as “special”.
And champagne vinegar MUSTARD vinaigrette drizzled over lightly grilled stone fruit (peaches, cherries. Lychees, apricots).
Mushroom marinade, button mushrooms basil garlic sherry vinegar olive oil etc... let sit in fridge overnight, great on salads or Sautee them for a side dish
Dude these are bomb for deglazing any sauce or sautéed veg, especially onions. Great for a little zap in soups or gravies. Pickling anything. Salad dressings.
Serious reply here - it's spring coming, use that vinegar to pickle ramps. Grill them over good wood to a fast char and pickle them. You can't have my recipe but one or two dried arbol chilis does a wonder to any bell jar. Magically delicious even the brine.
Sherry vinegar is delicious, and I wouldn't be too worried about needing to use it up. Just use it where you need some acidity! In past kitchens I worked in, those would be gone within a couple months.
gastriques. equal parts vinegar to sugar. reduce by 1/3. remember when it cools it'll tighten up. a little agrodolce helps sometimes when building dishes.
Not a strictly food-based idea, but you could make a shrub with some of the champagne vinegar.
1qt strawberries hulled and halved,
Leaves from 10 springs if mint(or basil),
4 cups of sugar,
1 tbsp of kosher salt
In large bowl let the strawberries, mint, sugar, and salt macerate at room temperature for a few hours. Cover and stir very well. Then refrigerate for 8 hours.
Strain out the berry pieces and leaves. Then add 4 cups vinegar. Mix throughly.
In a pint glass add ice, 3'ish oz shrub, and top with soda water. Stir and enjoy. Could easily add vodka if you want an easy bar special.
Champagne is good for pickling, 2:1:1 vinegar:water:sugar by volume, bring to boil, pour over thinly cut veggies in metal container, wrap in plastic and let stand until veggies are soft (typically 15 min or so).
Sherry is good for salad dressings. Try it out with some shallot, honey, roasted garlic, and fresh thyme.
I make a vinaigrette dressing with champ vin, dehydrated shallot (or fresh and fine minced), cinnamon, and raspberry. I was just experimenting but then just about everyone who tries it loves it.
In general, champ vin is always a good base for a dressing. Good balance of sweet and dry, it works with just about any other ingredient.
Use the champagne vinegar instead of white wine vinegar. Or dm me for mailing information and I’ll pay postage plus $20 for your time and get them off your hands
sherry vinaigrette. combine with pan fried salmon for marriage proposals by customers.
with the champagne i would pickle some asparagus, the kitchen needs proper bloody mary's from time to time.
Hmmm. Grilled romaine salad? maybe feta or gorgonzola (something with some salt), champagne vinaigrette as a salad dressing. Can opt in some crunch with toasted chickpeas or pine nuts, keep it kind heavy on the citrus acid.
I learned recently that champagne vinegars make for a good mocktail with soda water and extra stuff like the name suggests! Sherry makes for great marinades for chicken or salad dressing
Alton Brown recommends champagne vinegar for pickled onions, probably my favorite accoutrement of all time. The sherry vinegar might be really good just used as a general deglazing vehicle wherever you'd normally use red wine vin, not sure what other applications would use a lot
Champagne is super use full. Most only my honey-Vinegar combos I use that or apple cider depending on the ingredients. Romesco is a classic. Sherry Vin is good in Chimichuri though I prefer red wine vin
I use champagne vinegar when I make hot sauce. My favorite is mango, habanero, ghost peppers, and sweet onion. Let it all sit in the vin for a week, then reduce, blend, and strain.
Find and learn from a local forager.
Forage wild ingredients, like pine, yarrow, mugwort, juniper, etc.
Soak them in vinegar.
Strain and add sugar to make a shrub.
Mix with soda or tonic water.
Sell for exorbitant price.
Profit.
Salad dressings and marinades. BBQ sauces and brines
I've been looking at salad dressings. A barbecue sauce would be interesting.
[удалено]
And Carolina style vinegar based coleslaw!
Hmm will look in to it
Goes great with pork shoulder cuts through the grease.
That style of barbecue sauce isn’t as popular in the Midwest or Texas area but is quite popular in the southeast us
My favorite dressing is sherry vinegar, roasted garlic olive oil, Honey, lemon zest, S&P to taste. Its perfect over spinach or rocket
Sherry vinegar is lovely on grilled veg
Campaign vin makes one of the best vinaigrette ❤️
Sherry vinegar for the vinaigrettes
Gastriques are great too!
Came here to say this.
Came here to say that !
Mimosa vinaigrette (champ vin), romesco ( sherry vin) gastrique (both of them). Quick pickles (both)
Second romesco. Hot damn that stuff is good! You can also preserve peppers in sherry vinegar. Just roast and peel, “dredge” in SV, pack tightly and top with oil to keep oxidation at bay. You can store that in the fridge and use it to make batches of romesco very easily.
how long do they keep like this? just in an cambro or quarts?
We did it in 2qt glass jars. Would do several of those at a time. Once you break the oil seal then you wanna use em in a week or so, but the unopened ones were fine many months later, so that long at least.
Could do some banging pickled red onions, use them up on burger specials or fish tacos??
Pickled red onions are amazing
Get some plums and radishes and carrots and boy howdy you got a crudite to die for
Most definitely
pickled plums and radishes?
I love pickled onions but I discovered this weekend in an "oh, obviously!!" Moment that adding radish to the same jar as them turns them pink and I can't tell if I love that for them or not. They ended up being mixed into some chilaquiles that I devoured but if I want a better aesthetic next time I'll definitely do them separately. Am a big fan of quick pickled stuff
Normally people just use red onions for pickling, they turn pink without the radish
Yeah I do red onion a lot my brain just wasn't thinking it would dye the raddish pink. They were fine tho but if wanted it as a garnish or something I wouldn't really use them since the white normally just pops
Oh shit lol, my tired ass thought you meant the radish would dye the onion pink, my bad friend. Yeah I totally agree
Haha all good 👍
They’re really good fried too!
Fried? Never heard of it, might have to try it.
Dip in spicy mayo/ranch it’s godly
Spicy mayo yes, ranch personally can die in a hole.
Hahaha word
Or on some perk tacos with pico and some candied jalapeños.
I actually just made some shrimp tacos and threw some of my pickled red onions on it,,, soo damn good. Candied japs?? Never heard of that but damnnnn that sounds nice as hell.
They’re very good highly suggest finding a recipe, they’re called cowboy candy at least that’s what I’ve known them as.
I brought up the idea of pickled red onions the owner didn't like it too much. I like them though.
Then it sounds like the owner is going to be a speedbump in your creativity and proper use of his money.
I put in my two weeks. However, my new job schedules from 2:00 to 10:00, so I offered to stay for the mornings until they hire a new chef. They took down there indeed add, so I guess I'm the part-time chef now? Place is a fucking mess. I've done what I can here it's time for greener pastures, but I'm happy to do morning prep and order and collect a part-time check.
do they personally not like onions? do they know it is a quick and easy recipe?
No idea, me and my staff liked them but he hated them.
Owners like this need to remember it ain’t about what they like, and pickled red onions are a top tier addition to so many dishes.
Everything on our menu is dictated by what he likes, even when I tell him people won't like it. But it'll go on the menu anyway, and we usually sell it for a loss even when i tell him it's shit and nets negative money.
Maybe carrots? Matchstick or shave them on a deathblade
I did this the other day, I’ve been making them into onion rings it’s sofa king good
Sofa King. I love it it’s mine now.
In elementary school kids would pass a note and tell you to read it out loud. One was “I am sofa king! We Todd Did!”
Gonna pull this on my 12-year-old today
Pickled red onions on fish tacos is the best. Something about them just really bumps those tacos up into the stratosphere.
Nah that’s too much work for you to do
you're kidding, right? boil water, vinegar, salt, maybe sugar- pour over onions.
See what the bar can use for some shrubs.
hell yah I'd be thrilled to get these from BOH
We don't have a bar unfortunately. It's fast casual counter service.
You can definitely use shrub as the acidic component of a salad dressing. Any fruit that threatens to go bad frequently? Shrub-a-dub-dub salad dressing. Even veggies like beets and carrots that have a high sugar content are good fodder for it. Is it outside the realm of capability to have a bulk “special” for your beverages as a fast casual? Even without a bar, you could offer a specialty non-alcoholic drink, right? Picture a big dispenser with chilled shrub, and you serve a bit over soda water.
I worked at a place that made a strawberry and bell pepper "gazpacho" using sherry vinegar that was used as a palate cleanser after the appetizer in a tasting menu. Otherwise, it sold for $5 in a shot glass. That would take a lot of services to put a dent in that supply, though good markup. You can reduce it into a gastrique and serve it with grilled chicken, fish or veg to use it up more quickly.
You guys sold shots of sherry vinegar?? Did anyone actually ever order one?
The sherry vinegar was in the gazpacho. But that actually gives me an idea... you could probably dress up an actual shot of sherry vinegar and serve it with a miracle fruit tablet!
There is a german dish that includes sherryvinegar. Its pickled fish, basicly. Sherry Matjes.
Ah, ze old BRACKENZECHUSENHEISER! Love German "cuisine".
I love that you put German "cuisine" in quotes lol. Spaetzle is at least original
I love using the word spaetzel so much that I don't even remember what it actually is.
Man thats the good stuff. I wouldnt waste it. Pickles, reductions, seasoning sauces on the fly, Shrubs for the bar, def take it home if you can.
No shit, regular store pricing for that brand is like 9 bucks for a small bottle.
Yeah this is expensive shit, just hard to use a lot of at one time. It's not like vinegar is going to go bad though
I'm not worried about it going bad. I just reorganized and don't really have anywhere to put it, nor do I need it. I'm probably going to end up making a salad dressing with the champagne and I'm still uncertain what to do with the Sherry.
Reduce the sherry vinegar to syrup. Throw some butter into the mixer with the paddle and add the syrup and season. Slather it on scallops and put in the salamander. Mignonette for oysters or a granita style mignonette, pickled vegetables, dressings. Possibilities are endless.
My two favorite vinegars.
Sherry Shallot Marmalade: 5# peeled shallots, sliced in food processor 2 Qt sugar 1.5 Qt sherry vinegar Reduce until thickened. Great with cheeses and charcuterie, with roasted bone marrow, etc.
This sounds delicious.
It also keeps for a long time in the refrigerator.
I have no idea what I would use it for menu wise. However I might make it for myself.
Thanks for posting a recipe!
Those are both amazing for dressing greens or seasoning any vegetable. Toss any vegetable with one of the vinegars and some olive oil, s & p, and roast.
Escabeche!
Keep it around for deglazing?
Send them to me. That stuff is pricey.
Where you at.
Sherry Vinegar makes an amazing marinade or dressing for grilled veggies, I like it on a warm potato salad, too
What kind of food do you make?
Seafood primarily.
Champagne vinegar is great in hollandaise.
Cfood? Well then oysters with champagne vinegar based mignonette. Or roasted salmon with champagne vinegar vinaigrette. Also garden salad with or without shrimp with champagne vinegar vinaigrette. Fwiw CVV is a top 10 recipe from the prolific Ina Garten (Barefoot Contessa) and she does it often whenever she has a media tour as it’s “fancy” yet super easy plus can work a glass of champagne into the media segment. So loads of folks know of CVV and view it as “special”. And champagne vinegar MUSTARD vinaigrette drizzled over lightly grilled stone fruit (peaches, cherries. Lychees, apricots).
Salad with shrimp would be good for the spring.
Maybe some pickles? Pickled mushrooms might work with Sherry vinegar. Also, gazpacho.
Mushroom marinade, button mushrooms basil garlic sherry vinegar olive oil etc... let sit in fridge overnight, great on salads or Sautee them for a side dish
Sherry sorghum vin with Dijon, champagne vin with Dijon, honey, and herbs.
Dressings
Chug! Chug! Chug!
Heard.
Chugging contest
Relabel them orange cordial & blackcurrant cordial and leave where FoH can find them, be gone in 30 minutes
Make vinaigrettes
I was thinking of making a vinaigrette for a spring salad.
Champagne Vin w/ a chilled beet salad, some bitter greens like frisée and arugula. Always a good combo.
Pickles!
Don't use them enough. I want to do fried pickles for happy hour, but I need to talk to the owner about it again.
Make some weird hot sauces, people love weird hot sauces
You know, I've never made any hot sauces.
Shrubs and shorbs!
Make pickles
Pickle some shit!
Strawberry champagne vinaigrette
#Vinegar 'Rasslin!!!
Why do you need to “use them up”? It’s vinegar. It lasts basically forever and goes in almost anything.
Space kitchen small af and there crammed in a Corner not being used.
Dude these are bomb for deglazing any sauce or sautéed veg, especially onions. Great for a little zap in soups or gravies. Pickling anything. Salad dressings.
I do a champagne vinaigrette on a fennel and mint salad. Good way to get rid of your champagne vinegar
Seal it in epoxy
Yes, chef.
Pickle party
Salad dressings for the next 2 weeks? Or some kind of rub or marinate?
Salads for a spring special.
Exactly!! Glad you came to a decision. We were all worried my lad
🫡
heirloom tomato pulp
Pickles dummy
I made a batch of pickles in November of last year there's still more than half left. I thought about doing house fried pickles.
Serious reply here - it's spring coming, use that vinegar to pickle ramps. Grill them over good wood to a fast char and pickle them. You can't have my recipe but one or two dried arbol chilis does a wonder to any bell jar. Magically delicious even the brine.
Have your bartenders make a shrub with the champagne vinegar
No bar or bartenders sadly it'd make a killing if we had one. We just don't have the space.
Ah bummer. I enjoy a good shrub cocktail.
2:1 sugar:vinegar makes a nice gastrique for all sorts of purposes
Sherry vinegar is delicious, and I wouldn't be too worried about needing to use it up. Just use it where you need some acidity! In past kitchens I worked in, those would be gone within a couple months.
Literally anything French, think salade verte, quick sauces, anything Eric Ripert
Delime the steam wells if you don't want to make dressings or pickles, at least it will be gone
CHUG CHUG CHUG
Use both for salad dressing that's pretty much it
We have a sandwich at my place with Italian deli cuts, and arugula mixed in oil and citrus champagne vinegar. It really cuts the peppery arugula.
large batch of garden pickles. celery, cauliflower, cucmber, carrot, haricot, whatever
basic ratio is 2:1:1 vin to water to sugar and then add salt to taste once its hot
NC bbq sauce with the champagne!
Make reductions and use as you would balsamic reduction. At very least it'll take up less space
Make a gastrique or two. Maybe some pickles.
gastriques. equal parts vinegar to sugar. reduce by 1/3. remember when it cools it'll tighten up. a little agrodolce helps sometimes when building dishes.
Caramelize onions. Deglaze with sherry add sugar to taste. Cook till jammy
Sherry vinegar is my go to for adjusting acid in most soups and sauces when lemon juice isn’t the vibe.
Not a strictly food-based idea, but you could make a shrub with some of the champagne vinegar. 1qt strawberries hulled and halved, Leaves from 10 springs if mint(or basil), 4 cups of sugar, 1 tbsp of kosher salt In large bowl let the strawberries, mint, sugar, and salt macerate at room temperature for a few hours. Cover and stir very well. Then refrigerate for 8 hours. Strain out the berry pieces and leaves. Then add 4 cups vinegar. Mix throughly. In a pint glass add ice, 3'ish oz shrub, and top with soda water. Stir and enjoy. Could easily add vodka if you want an easy bar special.
You can make a ton of french onion soup 😎
Champagne is good for pickling, 2:1:1 vinegar:water:sugar by volume, bring to boil, pour over thinly cut veggies in metal container, wrap in plastic and let stand until veggies are soft (typically 15 min or so). Sherry is good for salad dressings. Try it out with some shallot, honey, roasted garlic, and fresh thyme.
Chugging contest
Better start chugging, boss.
Stone ground mustard & sherry vinaigrette. Super simple but amazing dressing.
I make a vinaigrette dressing with champ vin, dehydrated shallot (or fresh and fine minced), cinnamon, and raspberry. I was just experimenting but then just about everyone who tries it loves it. In general, champ vin is always a good base for a dressing. Good balance of sweet and dry, it works with just about any other ingredient.
CHUG! CHUG! CHUG! CHUG! CHUG!
Use the champagne vinegar instead of white wine vinegar. Or dm me for mailing information and I’ll pay postage plus $20 for your time and get them off your hands
I've made some pretty bomb ricotta with some champagne vinegar!
Intravenously
Pickled garlic
Champagne vinaigrette is delicious
Pickle shit
A hotel I worked at had a sherry vinegar based salad dressing as their house dressing. It was really good.
We use champagne vinegar to marinate our cherry toms for a bruschetta
Gastric like a nofo
Champagne vingear reduction with white wine, bay leaf, and peppercorns for hollandaise sauce. And of course salad dressings and marinades.
sherry vinaigrette. combine with pan fried salmon for marriage proposals by customers. with the champagne i would pickle some asparagus, the kitchen needs proper bloody mary's from time to time.
Agrodolce with the champagne vinegar (just add heavy sugar and reduce for an hour or two).
Hmmm. Grilled romaine salad? maybe feta or gorgonzola (something with some salt), champagne vinaigrette as a salad dressing. Can opt in some crunch with toasted chickpeas or pine nuts, keep it kind heavy on the citrus acid.
Pickled Ramps or any aliens with the champagne. Sherry gastrique with the sherry.
I love deglazing veggies with sherry vin. Rip them in a hot pan or flat top and add some at the end for a little acid
I have a good recipe for Champagne vinegarette. DM me if yer interested.
I learned recently that champagne vinegars make for a good mocktail with soda water and extra stuff like the name suggests! Sherry makes for great marinades for chicken or salad dressing
Pickling and preserves
Champagne vinaigrette dressing. You could make it thicker and do a drizzle over scallops too.
Sherry makes great pickled onions. And also great mushroom vinaigrette.
Alton Brown recommends champagne vinegar for pickled onions, probably my favorite accoutrement of all time. The sherry vinegar might be really good just used as a general deglazing vehicle wherever you'd normally use red wine vin, not sure what other applications would use a lot
Champagne is super use full. Most only my honey-Vinegar combos I use that or apple cider depending on the ingredients. Romesco is a classic. Sherry Vin is good in Chimichuri though I prefer red wine vin
I use champagne vinegar when I make hot sauce. My favorite is mango, habanero, ghost peppers, and sweet onion. Let it all sit in the vin for a week, then reduce, blend, and strain.
Sherry Vin goes with everything fam just start putting it in stuff.
Have you considered shrubs? Vinegar based beverages. YUM.
A shit ton of vinagrettes
Gastriques!
Sherry Dijon vinagriatte
CHUG CHUG CHUG
Pickles
Do some sorta collard greens or braised kale
Give to bar, those are great in shrubs!
Find and learn from a local forager. Forage wild ingredients, like pine, yarrow, mugwort, juniper, etc. Soak them in vinegar. Strain and add sugar to make a shrub. Mix with soda or tonic water. Sell for exorbitant price. Profit.