{"id":1404,"date":"2012-06-19T15:40:23","date_gmt":"2012-06-19T13:40:23","guid":{"rendered":"http:\/\/essig.dev.azedo.at\/?page_id=1404"},"modified":"2012-06-19T15:42:21","modified_gmt":"2012-06-19T13:42:21","slug":"spice-and-vinegar","status":"publish","type":"page","link":"https:\/\/www.essig.at\/en\/spice-and-vinegar\/","title":{"rendered":"Spice and vinegar"},"content":{"rendered":"<h2><img decoding=\"async\" class=\"alignleft size-full wp-image-1405\" title=\"Basil vinegar\" src=\"https:\/\/www.essig.at\/wp-content\/uploads\/2012\/06\/basil_vinegar.jpg\" alt=\"\" width=\"194\" height=\"120\" \/><\/h2>\n<h2>Basil vinegar (Andreas Fischerauer)<\/h2>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Fresh basil is available all year round. Try this recipe for basil vinegar:<\/p>\n<p>1 litre white wine or apple cider vinegar<br \/>40 grams fresh basilic leaves<br \/>a little bit of salt<br \/>10 pcs. of green pepper corn<\/p>\n<p>Put everything in a bottle and\u00a0 store it at a dark and cool place for around 4 weeks. The temperature should not be higher than 18 \u00b0C (64 \u00b0F). The peppercorns and the little bit of salt give a special flavour.\u00a0\u00a0\u00a0<\/p>\n<h2>Garden herb vinegar (Andreas Fischerauer)<\/h2>\n<p>There are a lot of recipes for a vinegar with garden herbs. This recipe is very simply:<\/p>\n<p>2 litres apple cider vinegar<br \/>10 grams chives<br \/>10 grams parsley<br \/>10 grams marjoram<br \/>10 grams thyme<br \/>10 grams oregano<br \/>a little bit salt<\/p>\n<p>The herbs will be cut and diffused in the vinegar for around 4 weeks at a dark and not too warm place. The\u00a0 vinegar should be filtered and bottled. For decoration you can put some herb stems in the bottle.<\/p>\n<h2>Ginger vinegar (Andreas Fischerauer)<\/h2>\n<p>This vinegar is the best for marinating steaks and pork meat. Also fine sauces can be made with it.<\/p>\n<p>2 litre white wine vinegar or apple cider vinegar<br \/>\u00bd fresh ginger<br \/>10 grams dried rose mary or 30 grams fresh rose mary<br \/>a little bit salt<\/p>\n<p>All ingredients will be added into the vinegar and stored at a dark and cool place for a diffusion for around 4 weeks.<br \/>All of this recipes are taken from the book &#8220;Vinegar self made&#8221; which you can order as PDF file at the online shop.<\/p>\n<p style=\"text-align: right;\"><a href=\"\/en\/knowledge\">more&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basil vinegar (Andreas Fischerauer) &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Fresh basil is available all year round. Try this recipe for basil vinegar: 1 litre white wine or apple cider vinegar40 grams fresh basilic leavesa little bit of salt10 pcs. of green pepper corn Put everything in a bottle and\u00a0 store it at a dark &#8230; <a title=\"Spice and vinegar\" class=\"read-more\" href=\"https:\/\/www.essig.at\/en\/spice-and-vinegar\/\" aria-label=\"Read more about Spice and vinegar\">mehr erfahren<\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1404","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages\/1404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/comments?post=1404"}],"version-history":[{"count":0,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages\/1404\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/media?parent=1404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}