Q: For Christmas, I was given two bottles of really high-quality vinegar (Pomegranate Balsamic and Honey Ginger White Balsamic).
I've heard that high-quality vinegars like these should not be cooked and/or made into a dressing, as it can decrease the flavor/intensity of the vinegar itself. What is the best way to use these?
Sent by Christina
Editor: While we agree that the delicate flavors of these vinegars would be lost during the cooking process, they would actually be great in a salad dressing. A simple vinaigrette is a great way to use these vinegars, as it would highlight all the delicious flavors.
Readers, how would you use these vinegars?