"There are moments in cooking where a simple addition changes your whole perspective on an ingredient - and a few dashes of vinegar with pot roast will be one of them. It can seem hyperbolic to attribute so much transformation to one simple pantry staple, but for slow-cooked, saucy meals like pot roast, the hype is real. That's because over long periods of cooking, flavors tend to dull even if the final result is still tasty."
"There are two things vinegar will do for your pot roast: brighten and balance In a way somewhat similar to salt, acidic ingredients help stimulate your taste buds and make everything else taste better. This is what cooks mean when they talk about vinegar, or lemon juice, or any other sour ingredient "waking up" flavors."
"While vinegar can enhance flavors, it also balances them out. In any dish, a dash of vinegar is a great way to counteract recipes that ended up too sweet, too bitter, or even too salty. It's a force that brings everything into harmony and makes the eating experience more satisfying - and that balance is extra welcome with a pot roast."
Slow-cooked pot roast flavors often mellow over long cooking times; adding a bit of acid restores brightness and clarity. Vinegar stimulates taste buds and increases salivation, which enhances perceived flavor and creates a richer mouthfeel. A teaspoon or two of wine, balsamic, cider, sherry, or another vinegar added at the end of cooking wakes mellowed flavors and makes them pop. Acid also balances excess sweetness, bitterness, or salt, bringing harmony to rich, fatty pot roast dishes. Sampling and adjusting with a small dash of vinegar at the finish yields a more satisfying result.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]