Читать книгу The Miracle of Vinegar - Emma Marsden - Страница 6

INTRODUCTION

Vinegar first came into my working life while I was at Good Housekeeping magazine in the early 1990s. I was director of the Institute and in this role I oversaw both the consumer testing and cookery departments. Each year, the January issue of the magazine carried a ‘Stains Special’… and vinegar always featured prominently.

When, in 2002, I was asked to do a screen test for a new television programme about cleaning, I drew on my GH experience and rattled off a list of all the kooky remedies I had picked up over the years, and again vinegar enjoyed multiple name-checks.

I passed the screen test, got the TV gig and co-presented How Clean is Your House? on Channel 4 from 2003 to 2009. My co-presenter and I generally used old-fashioned, inexpensive and homespun remedies for clean-ups – and very soon vinegar became the star of the show.

I am currently, about once a month, the ‘Midnight Expert’ guest on the BBC Radio 5 Live Phil Williams show. People call in and text between midnight and 1am with their cleaning quandaries – it’s strange but true, there is never any shortage of queries, even at that late hour. So often have I named vinegar as the solution to removing a stain that Phil, a good while back, instigated ‘Aggie’s Vinegar Bingo’, in which a big shout-out goes to the caller who, during the on-air hour, nails the nearest time to the V-word first getting a mention. Who knew vinegar could create so much buzz?

Vinegar is said to have been discovered by accident around 10,000 years ago, and it can be made from almost any fermentable item – such as wine, apples, pears, grapes, berries, beer and potatoes.

For over 2000 years, vinegar has been used to flavour and preserve foods, heal wounds and fight infections – as well as clean surfaces. There is some evidence that vinegar added to one’s diet will reduce the glucose response to a carbohydrate load both in healthy adults and in sufferers of diabetes. It has also been suggested that drinking a little vinegar each day is useful as a dietary aid because it imparts a feeling of fullness. Since I began working on this book I have been drinking two tablespoons of organic cider vinegar with a tiny squeeze of honey every morning. Who knows whether it’s doing me any good, but I am sure it won’t be doing me much harm either.

Both my sons are chefs in leading London restaurants and often use specialist vinegars for finishing dishes. Through them I have learned what a difference it can make and how to use it judiciously in my cooking.

It seemed natural that I should put my head together with that of my friend and former cookery editor colleague at Good Housekeeping, Emma Marsden, to come up with a book that combines my cleaning-with-vinegar expertise and her extensive culinary knowledge. Here is our – we hope – useful collection of tips, plus recipes that are, without exception, exciting, innovative and, importantly, straightforward. We hope you’ll enjoy them, together with beauty remedies and health hints – all using this humble yet important liquid in its many and various forms.

Aggie MacKenzie