Vinegar Tips

* De-glaze a hot skillet with a little vinegar to loosen the bits left sticking to the pan after sauteing vegetables, meat, poultry or fish. Balsamic vinegar is good for this, as it is full-bodied without being harsh.

* Finish a soup with a little vinegar. Start with 1 1/2 teaspoons for 8 cups soup, adding more as required for taste.

* Vary proportions of vinegar in vinaigrettes according to the vinegar that you’re using. Since red and white wine vinegars are strong, 1 part vinegar to 4 parts oil should be the starting point. Aged balsamic and sherry wine vinegars are less harsh, so 1 part vinegar to 3 parts oil is a good beginning ratio. Once it’s seasoned, mix the vinaigrette well, taste, and add more vinegar as needed.

* To make a nonfat dressing to toss with mixed greens, try combining balsamic vinegar with low-sodium soy sauce.