Add a tea spoon – or a bit more- of vinegar to thicken a sauce that has not come very well. Prepare mayonnaise with vinegar, instead of lemon: you can keep it in the fridge for a few days. Add a few drops of vinegar to whip the egg whites more easily. To prevent the egg shells from breaking, add one or two table spoons of vinegar when boiling eggs. Vinegar has less calories than lemon: 22 calories per 100 g vs. 29 calories of lemons. Moreover, the body can rapidly and completely get rid of vinegar; the same is not true for lemon, because the citric acid is only partially eliminated. Vinegar is also recommended for strict diets: just three calories per portion of salad. Thanks to the vitamins, mineral salts, enzymes and amino acids it contains, vinegar improves metabolism by producing digestive enzymes and facilitating the absorption of nutrients.

Sprinkle vinegar on fish when cleaning it; the hand odour will also be removed. Eviscerate the fish, wash it with hot water and vinegar, dry and wrap it in tin foil or plastic film and refrigerate it. If you leave fish in water and vinegar for approx. half an hour before cooking it, the meat will remain white; add some vinegar to the court bouillon (poaching liquid for fish): the fish will remain whole and firm.

Does meat have a bad smell? Wash it in water and vinegar or just vinegar and the bad smell will be removed. If the meat is hard or fibrous, soak it in vinegar for 2-3 days and take it out before cooking. Meat slices or chops can be marinated for just one hour, while steaks to be grilled should be marinated for a couple of hours: sprinkle them with mixed water and vinegar, drain and place on the hot grill. To render your grilled sausages tender and juicy, sprinkle them with some vinegar before cooking. Kidney has not got a pleasant flavour; soak it in water and vinegar (same quantity) for one hour, drain it, remove the fat and cook.

Legumes and peperonata (stewed peppers)
Cooked legumes and peperonata are more easily digestible if you add a table spoon of vinegar to them. Add a few drops of vinegar to the cooking water to keep the vegetables colour. The smell of cauliflower and roots in general tends to disappear. Wrap asparagus in a cloth dampened with vinegar and refrigerate; it will stay fresh for a few days. Boil beetroots in water and vinegar to keep the nice red colour. Keep them in vinegar for one hour, drain and slice them and add to the salad.

To wash the vegetables
Add vinegar to water to wash the vegetables. They will be perfectly cleaned, with no turf or parasite residues. Contrary to bicarbonate of soda, which is used for the same purposes, it does not cause any vitamin or mineral salt loss and creates and acid environment that degrades some of the most common pesticides.