malted vinegar on fries is delicious but it's viscosity is far too liquidy - it's basically like pouring water on your fries. they should invent a nice thick vinegar that has he consistency of mayo or ketchup. instant s-tier dipping sauce
Comments
Log in with your Bluesky account to leave a comment
You're very welcome. I also found a way to make fat free cheeses melt. Rinse under cold water in a strainer and pat dry before using. It melts beautifully! They coat the shredded cheeses in cornstarch and prevents them from melting but keeps it from sticking together in the bags.
Like water? No it's not...it's JUST like pouring malted vinegar on your fries, ffs. Even better on chips! (you know, the thick potato things you Americans don't seem to have?). Very good for migraines too, I've heard.
Oh I agree the taste wouldn't be right. What I meant was something like malt vinegar but with the sort of gooey, sticky texture of good balsamic so that it clings to the chips rather than washes off them?
How much are you using, by the sounds of it a litre.
I find it don't make the chips soggy even though they do absorb the vinegar as only put enough on to add to the flavour of the fried potato.
Though I have never had it fried shoe string/ Frenched potato chips.
would need to be diluted or something bc if you got enough mass of vinegar to make a dipping sauce it would instantly ruin any food dipped in it if it’s like a similar strength to density ratio
We have something less vinegary that otherwise fits the description here in Canada. It’s called gravy. Add cheese curds and you’ve got an amazing dish called poutine. It’s to die for!
You can thicken vinegar by simmering on stove to reduce the water content, Alternatively you can simmer and add a thickening agent such as corn or potato starch or agar agar. Choose a higher acidity vinegar. For more info search 'making vinegar thicker'
Mix in a little arrowroot power into room temp vinegar then heat (stove or carefully in a microwave) stirring regularly until thickened. The arrowroot thickens without making the sauce cloudy. You might want to water down your vinegar first, because thick neat vinegar might be a little overpowering.
The potato famine in Ireland helped to build USA, fries are short for French Fries & vinegar was probably an accident during winemaking which has been dated as early as 6000 BCE in Georgia (Europe/Asia) …
Aioli isn't just mayonnaise that's the false modern anglosphere usage it's supposed to be garlic and olive oil as an emulsion mayo is eggs vinegar and any neutral oil
It’s even worse. Balsamic vinegar is made from *grape must* which is a press of like the grape and skin and STEMS. No wonder it’s gross and tastes like rotten wood.
i think if that existed i'd be trying vinegar on fries more often. wondering if this can be alleviated without ruining the taste by tossing them into an air fryer post vinegar-ing
We Scots love vinegar, pickled eggs, pickled onions… so too the English… probably the Welsh… even the Irish… come to think of it… you can buy rice vinegar so that must mean Chinese, Japanese, Vietnamese … wow here’s a thought, unity through vinegar!
Vinegar is great in some forms for certain things, e.g. balsamic vinegar for salad dressing. Pickled eggs and onions are not particularly appetizing to me.
It really doesn't work because te salt crystals bind too hard with the acetic acid making itreally weak with an odd taste and texture. I've tried making it at home and it's still 'off'. Just dip your chips!
The secret is not pour it on. A proper vinegar bottle doesn't pour and requires shaking to allie droplets. You then add salt, again don't pour. Shake the chips (UK) for even coverage. This is the way. I am a Yorkshireman.
Clive, if you have ever ed Edinburgh, but they offer salt and sauce rather than salt and vinegar. The chippy sauce is a mixture of brown sauce and vinegar, which gives the viscosity and the vinegar hit!
Right, but the gif was the brown sauce HP, which is made by Heinz, who makes A1. Brown sauce, regardless of brand, and A1 are vastly different from each other.
By the time dehydration of vinegar becomes slushy, it's super nippy to say the least. Corrosive and flammable would be on the label. Used as a cleaner/ disinfectant in the food industry.
Sprinkle too much salt on the chips, then spray vinegar on them. Then dip in tomato sauce.
Mayonnaise on chips is an abomination. For the love of God, put it away.
mayo is hated by everyone in my house so i just sub it with a little sour cream and heavy cream mixed together, one tablespoon of both with some balsamic and malt vinegar to taste, black pepper and salt. make it warm by reducing heavy cream for a few min with vinegar and butter to make a “zip” sauce
What really needs to happen is for the states to catch up to the rest of the world and start selling real chips instead of the stringy emaciated shreds we call fries.
We have the equivalent, home fries. Also wedge fries, ~ English chips. Battered fries, Cajun fries, sweet potato fries, curly fries, krinkle-cut fries. Of course, classic crispy thin cut fries. And tots, their own spud species. We have an entire state devoted to the potato.
Chips are meant to be drenched in salt so the vinegar is absorbed… this is learned from weaning… anything else is a sauce… and anyone who thinks vinegar should be gloopy is a [insert your own derogatory pronoun here!] … 🤓
Problem only arises if you overdo it on skinny fries. A few splashes on proper chunky chips, tightly wrapped in paper for the drive home from the chippy and they're lightly steamed in malty goodness by the time they hit the plate. Perfect! (Don't forget the mushy peas.)
Comments
They should shove off home to 🇺🇸 !!!!
🤮😜
Or have a faulty tongue
😂
I find it don't make the chips soggy even though they do absorb the vinegar as only put enough on to add to the flavour of the fried potato.
Though I have never had it fried shoe string/ Frenched potato chips.
Why let others invent it first 😁
Like balsamic glaze but a malt vinegar version?
I'll stick with malt vinegar tho, thank you very much.
Now THAT would be the perfect fries topping.
Cost him a fortune…
Ironic since we had an MG dealership in town…
You do know balsamic is made from grapes and malt vinegar is made from barley / malt? COMPLETELY different flavors.
Balsamic on fries would be super gross.
(Malt vinegar on fries is divine, however)
Malt vinegar, pepper and HP for the chip win.
We Scots love vinegar, pickled eggs, pickled onions… so too the English… probably the Welsh… even the Irish… come to think of it… you can buy rice vinegar so that must mean Chinese, Japanese, Vietnamese … wow here’s a thought, unity through vinegar!
S+ Tier dip, can’t be beat.
https://www.marthastewart.com/1004077/malt-vinegar-salt
Perhaps balsamic glaze? 🤷♀️
Thick as mayo? No. But it's not watery.
.... and gravy ..
Also, there’s vinegar in ketchup!
https://www.allrecipes.com/recipe/236509/flemish-frites-belgian-fries-with-andalouse-sauce/
Balsamic in anything makes it better.
Mayonnaise on chips is an abomination. For the love of God, put it away.
Just put on less vinegar
https://www.iceland.co.uk/p/gold-star-chip-shop-style-brown-sauce-670g/89577.html