I made a simple carrot puree last night doing the following:
- Sweat off some carrots, onions, garlic and a bit of peeled apple
- Added a small amount of apple cider vinegar
- Added a bit of an alcoholic cider along with some water as a "stock" and simmered until soft. The alcoholic cider was a bit of an experiment.
Once blended, I noticed the puree was quite sweet (cider added a lot of sweetness along with the carrots), so I added a touch more apple cider vinegar to try balance and brighten things, especially considering the puree was a side to quite a rich protein.
The result was OK but not really what I wanted...I found the vinegar acidity did balance and lift the dish a bit, but I also found myself tasting the vinegar a bit too much. I wanted the acidity & brightness without actually tasting the apple cider vinegar.
I was left wondering if I should've rather added more cider vinegar earlier and let it cook through, or maybe just use less..or even just use a different type of vinegar?
So I guess my question more generally is: for this type of food, what is the best way to add some acidity to simply brighten things up without actually over-powering it? Any suggestions on other types of vinegars I could've used?