Malt Vinegar & Fish and Chips
Fish and chips are classic English street food, whereas fish and chip shops can be found anywhere in the UK. Chips here are just the British way of referring to French fries, and thicker. Fish and chips are growing in popularity in America, Canada, New Zealand, Australia, and many other countries where British cuisine is more established. Malt vinegar, plus salt, is a traditional seasoning for fish and chips in the UK. People in Britain, Ireland, Canada, and Australia sprinkle salt and malt vinegar over chips at the time it is served, while Canadians also use white vinegar. In the United States, malt vinegar is also sometimes offered, especially at UK-themed pubs. Many packaged potato chips manufacturing companies in Britain, Australia, America, and Canada also sell a variety flavored with vinegar and salt.
What is Malt Vinegar?
Malt vinegar is also called alegar. It is a type of vinegar made by malting barley. There are several varieties of malt vinegar, including distilled, light, and dark ones. Dark malt vinegar, also known as brown malt vinegar, is the variety used for fish and chips. It has a dark brown color and a strong flavor. Dark malt vinegar is also added in various chutney sauces, as well as used in condiments for pickling mixtures in the UK. The strong flavor enhances the taste of a variety of foods, on the other side, makes malt vinegar less suitable for milder, delicate sauces and dressings. The malted taste has a tendency to overpower more delicate flavors. What needs alludes is, instead of malt vinegar, the cheaper non-brewed condiment is also used widely for fish and chips in the United Kingdom.
Production of Malt Vinegar
Malt is the term for germinated and dried grains of barley. To produce malt vinegar, malting barley is soaked in water and partially germinated, and then roasted, converting the starch in the barley into a sugar known as maltose, from which ale is brewed and fermented into vinegar, which has a high concentration of acetic acid, giving it a distinctive tangy taste. The vinegar is then aged for several months to allow it to mellow. Well-handled aged versions are creamy and soft.
Health Benefits of Malt Vinegar
* Calcium Absorption
The acetic acid in malt vinegar can help your body in nutrient absorption, especially performing excellently for absorbing calcium. Its food digestion ability may also help ease other stomach complaints.
* Benefit for Diabetes Sufferers
Vinegar has been shown to improve insulin sensitivity in patients suffering from type 2 diabetes, keeping blood sugar under control.
* Cardiovascular Improvement
Malt vinegar doesn’t contain any sodium or harmful saturated fats and trans fats, acting as a healthy alternative to other condiments, helping benefit the blood pressure. Use malt vinegar instead of high-calorie mayonnaise and salad dressings also promote weight loss.
* Food Disinfectant
A mixture of vinegar and water can remove harmful pesticides and chemical residues in fruits and vegetables.
