Apple cider vinegar is a type of vinegar made by the fermentation of apple cider. The fermentation provides alcoholic apple cider that is combined with oxygen to produce acetic acid. The pH of ACV (apple cider vinegar) is very beneficial for the body.

It has long been used as a health aid and many other countless purposes: pickle making, killing weeds, cleaning coffee makers, polishing armor, and dressing salads. It's also an ancient folk remedy, touted to relieve just about any ailment you can think of,It is even a very safe supplement for children. There are no known side effects resulting from using it.

Apple cider vinegar is quite rich in minerals, vitamins and other substances. It contains vitamin C, vitamin E, vitamin, A, vitamin P, vitamin B1, vitamin B2 and vitamin B6. ACV also a lot of beneficial minerals like manganese, iron, calcium, sodium, magnesium, sulpher, copper, phosphorus, silicon, chlorine and fluorine.

ACV provides enzymes, amino acids, aldehydes, potash, alcoholic acids, propionic acid, and apple pectin. Apple pectin is a dietary fiber that is an essential component of a healthy diet. With more than ninety substances and a great deal of minerals and vitamins, apple cider vinegar can be one of the most important ingredients in a healthy diet.

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Monday, October 10, 2011

Apple cider adds lively flavor to marinades, dressings and more

A cup of apple cider is a delicious part of the fabric of fall.
But don't stop at sipping. Versatile apple cider can be used in recipes sweet and savory. And area cider makers not only have the goods on making it but on cooking with it, too. When customers buy apples for applesauce at Westview Orchards and Adventure Farm in Washington Township, Katrina Schumacher advises them to cook down the apples in cider instead of water. "It's a way to get more flavor into the applesauce and use less sugar," she said. Schumacher, a sixth generation co-owner of the farm, says cider also is great blended into smoothies with other fruits or used for slushes and popsicles.
But marinating is one of the most popular uses of cider other than drinking, the cider makers say.
Richard Koziski of Dexter Cider Mill says cider makes an excellent tenderizer in marinades.
"Cider will make any meat tender," said Koziski. "It's a great tenderizer for venison, as it really breaks down the gaminess of it."
Nancy Steinhauer, Koziski's daughter and owner of the mill, cooks ribs directly in cider, a recipe from her sister Julie Black.
"They just cook in the cider, which breaks them down nicely and tenderizes them," Steinhauer said.
She also cooks steel-cut oatmeal in a slow-cooker with apple cider. "I like that you can make it ahead, love the apple flavor, and it's easy," she said.

You can also boil cider down to intensify the flavor and thicken. Brush the sweet glaze on pork loin or tenderloin, poultry and vegetables, or serve it as a syrup.
Here are several more ways to cook with apple cider:
Brines and marinades: For a basic brine, mix 1 1/2 gallons water and 1/2 gallon cider along with 2 cups kosher salt. Brine chicken, turkey and pork. Use apple cider as a marinade ingredient in place of soy sauce, citrus juices and liquids other than oil.
Roasting meat and vegetables: Cook just about any vegetable in apple cider before roasting. As for meat, Schumacher cooks and bastes a bone-in ham with cider. To make Julie Black's ribs: Season 2 pounds of any kind of ribs with garlic salt and black pepper. Place in a baking dish and pour 2 cups apple cider over (enough to come halfway up in the pan). Cover and roast at 325 degrees for 2 to 2 1/2 hours or until tender. Uncover, brush with barbecue sauce and roast another 15 minutes.
Vinaigrette for salads: Whisk together 1/2 cup canola oil, 1/2 cup apple cider, 2 tablespoons cider vinegar, 1 tablespoon Dijon mustard, lemon juice, salt and pepper to taste.