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It's common knowledge that Apple cider vinegar(ACV)has many benefits to our overall health and fitness when taken a few times daily with a glass of water.

However, few people are aware of just how versatile ACV is when used in the kitchen as an additive to many types of foods.

It's just a great combination when combined with virgin olive oil and tossed into a salad. Along with the spices and herbs you might add, the sharp taste of the apple cider vinegar is cut and the resulting flavor is tangy and delicious.

If you are a fish lover, try marinating your fish in cider vinegar before cooking in and you will find it will add tenderness and help maintain its shape.

Try a little vinegar in your cake icing and you will prevent it from becoming sugary.

If you add some apple cider vinegar to the potatoes you are boiling, you will keep them a bright white. A few drops in water will also prevent cut fruit from discoloring.

If you add vinegar to hot oil it will help prevent french fries, fish, or donuts from absorbing too much fat. This works exceptionally well and is a perfect way to enjoy a treat while at the same time, cutting down on the fat you consume.

Do you want to give that can of soup or maybe your gravy a little boost? A teaspoon of apple cider vinegar will add a lot flavor and give it a far more lively taste. It will also give a boost to stews and chile.

If you preserve your own pickles and relishes, apple cider vinegar is ideal for improving the longevity of the canned food and will also help in retaining its flavor.

Want to add some zip to your rice? Try adding apple cider vinegar to the boiling water and you will have some extra fluffy, great tasting rice.

Simply adding half a teaspoon of apple cider vinegar to the water before poaching eggs, you can insure that they will not separate and become stringy.

Apple cider vinegar can be added to many meat and vegetable recipes. It will add flavor and improve the taste of just about any dish. Its uses are only limited to your imagination and have the fun is experimenting and discovering your own use for this amazing food.

Learn more about this author, Ray Fauteux.
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