STOP Ruining Your Food with the WRONG VINEGAR, Here's What to Do Instead!

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[@gigachad3925]

Up at 1:30 AM and can't stop the flaky salt guy grind.

[@acooknamedMatt]

Saltyyyyu

[@gagepayne8570]

Matt, seriously thank you you’ve helped me get so much into cooking!! Especially being in the Seattle area and being a local Oregonian and having local markets, keep going with videos like these feel they are very informative!!

[@itsmederek1]

I feel like vinegar is a much deeper subject than what is touched upon here, basically breaking down into grape, fruit and grain vinegar with differing production methods and ph-levels. Different cuisines require different types of vinegars for different things so I would be inclined to keep to the recipe unless there is not other option. Distilled vinegar also is a great choice if its important not to add 'fermenty' flavour to a sauce. Also the plastic used for the containers has to be PET or HDPE which is more than strong enough to not degrade from such a weak acid and also wont flavour the liquid. Any cases where this does happen the wrong plastic was used which wont happen if you are buying a commercial brand.

[@warreng5394]

I would love a vlog on different salts. I just purchased a Russian Salt that's made from 12 different vegetables, and it is divine!

[@JordanNHoule]

Coconut vinegar for adobo!!! 👨🏻‍🍳 😘

[@tristanrl1940]

I have never seen much point to having champagne vinegar on hand. It’s essentially a wine vinegar which qualities and subsequent price point vary. Sherry vinegar is important to me as the flavour is distinct and can’t be substituted

[@dustydustydusty]

Dried mushrooms. Drying mushrooms. Oyster, porcini, trompette are my favorites. Well and morel too.

[@joe9611]

Do wines next please!

[@chongli297]

Otherwise great video, thanks Matt! Also, is that an enamelled cast iron pan you're using to cook the steak? It's a Staub, so I'm leaning toward yes, but it's black on the outside (not just the cooking surface) so it's hard to say on video

[@dustydustydusty]

Side note. Totally using parchment paper now. Won't eat a steak unless I brine it and wrap it for about 24 hours.

[@angieroberts1]

Great info. Thank you!!

[@acooknamedMatt]

Glad it was helpful!

[@grantdonovanbbq7926]

As a pit gnome I keep a lower quality mix for a spray, like 1/1/1 white, apple, rice wine. Rice wine in the potato salad try it.

[@yayankee1]

where can I pick up the grill weight? Thanks,

[@TheMunkzilla1]

I use apple cider vinegar for everything or balsamic for Italian dishes. Now tell me which butters to use cause I guarantee those are wrong in my house too. Wtf is roll butter for?

[@cookingwithkooks341]

Que Pasa? I used white vinegar to clean fryers and surfaces and dissolve some substances. Cooking? No thanks, man. It's low-brow for dressings, too. There are much better options.

[@patrickthyne1733]

I’ve been watching your stuff here and there for years, and I’ve always loved your videos and food being a line cook myself, but this was by far the most informative and entertaining way you’ve presented information for me personally and I really appreciated it. I have a hard time focusing for a long time and the constant switching of what was going on and camera angles and what was actually being filmed definitely helped retain concentration and I appreciate you for that effort you put in, it made watching the content easier for this squirrel brain! 🫶