What is cane vinegar?

Cane vinegar is a slight vinegar that is often used in Philippine cooking and on many islands where sugar cane is grown and harvested. It was compared with rice vinegar in its gentleness, although there are certainly different signs of sugar cane. It is not completely sweet and instead has a slightly sharp taste, which is useful for the seaside ingredients or the production of sauces. It can be marked Sukang Maasim , which does not mark the area and simply translates as vinegar or sour vinegar. Sukang Massim often occurs commonly than Sukang Iloko in the Philippine shops in the US.

Cane vinegar is also available in many large food stores in the US, as it is also produced in places like Hawaii and California. It is becoming increasingly popular as alternative vinegar for other traditions of offer such as wine or apple vinegar. Many people describe the taste as acidic, but fresh and likes its light taste in different foods.

Cane Vinegar is used in foods with sweet and acid sauces, including sauerbratne, pickled with a sequence and even as a supplement to humus or lemon cream. In Philippine cooking is one of the classic meals Adobo , food made of chicken and pork cooked in vinegar, boots, garlic and spices served on rice. Steamed pork leg or pacsiw on the heel is another popular Philippine bowl, usually made of several cups of vinegar cane.

Some chefs also recommend using Cane vinegar as part of the marinade to choose meat. Since it has a lighter taste, then many other types of vinegar, the food tends to not accept its taste so much. It will taste more spicy, but will have less strong acetic taste. Some people like to add a touch to dressings for fruit salads because it will have bites but will not interfere with natural fruit flavors.