Simple things to do with a good vinegar. Start with less than you think you need, taste, then add more.
Before bottled soda, there was the shrub. Fruit, sugar and vinegar into a concentrated syrup, then sparkling water.
The simplest recipe on the site, and deliberately so. A little good vinegar in cold sparkling water, with far more character than flavoured seltzer.
A practical guide to dilution, timing, cooking and what to avoid. Always dilute, and never treat it as medicine.
Rich meats can handle vinegar with character. Acidity and tannin alongside rosemary, garlic and olive oil, for lamb chops or a small leg.
The browned bits left in the pan are the beginning of the sauce. Barrel Aged Pome lifts them, then reduces into something glossy and concentrated.
Not every recipe needs cooking. Sharp aged cheese, ripe fruit and a few drops of Marionberry Pome.
The vinegar goes on after the roasting, where its aroma and acidity stay vivid. The goal is carrots that taste more like themselves.
Bright, crisp, and useful on almost everything. A refrigerator pickle, ready in a few hours and better the next day.
Three parts oil to one part Pome, with Dijon to bring it together. The vinaigrette we make when we want to actually taste the vinegar.
Pome is concentrated by nature.
When you are cooking with it, start with less than you think you need. Taste. Then add more.
Sometimes vinegar belongs in the marinade or the pan. Sometimes its best moment is the final few drops just before the plate reaches the table.
Taste first. Adjust second. Make it yours.
