What is apple cider? How many types of cider are there and how to use it in cooking!
Cider is an alcoholic drink based on fermented apple juice, widespread in North America and many European countries: discover it on Agrodolce.
“ If it’s clear and yella’, you’ve got juice there, fella. If it’s tangy and brown, you’re in cider town ,” Ned Flanders said in an episode of The Simpsons referring to cider . The Italian translation reads more or less: “ Many don’t know the difference between apple juice and cider. I do. I’ll teach you a trick to remind you: if it’s yellow and clear it’s juice, I declare! If it’s brown and tangy, it’s cider folks! “. For the character created by Matt Groening, the only cider is strong and dark, yet there are many other types.
What is cider?
Cider is an alcoholic drink made from apple juice . It is widespread in Canada, the United States and many European countries, mainly in Great Britain, in the Herefordshire area (but also Gloucestershire and Worcestershire), in Northern France, in Asturias (where it is the traditional drink and is poured holding the bottle above your head). There are also testimonies of cider in Ireland and Poland, a nation that produces a large quantity of juice concentrate, but also in Germany. In Italy , there are several producers of apple cider and they are mostly in Trentino Alto Adige, Valle d’Aosta and Piedmont. Here it is also called vin d’pum , or apple wine, since it is fermented, as in the past and today like some craft beers (did you really think they were new?), together with the pomace which gives it a darker color .
However, one should not think that the production of cider in Italy is the result of a fashion (at least not entirely) linked to the increase in consumers of craft beer: cider in our peninsula was already produced during fascism, to the point that during the Twenty years ago, to facilitate the production of wine and discourage the production of other non-Italic alcoholic beverages (including cider and beer), an edict was promulgated which heavily taxed them. Also for this reason production was progressively abandoned.
How is cider produced?
Cider is made by squeezing juice from apples and fermenting it with yeast, water and sugar. As with beer, after fermentation it is left to mature and then bottled. Very often what we drink is the result of a blend of different types of cider apples, which are smaller than table ones and with a higher concentration of tannins.
Types of cider
Each producer has their own recipe and gives a different character and taste, which is why it is difficult to generalize: ciders can be very sweet , dry and even bitter and the producer’s skill lies precisely in balancing these three components. Depending on the country of origin, and therefore on the raw materials and consumption habits, the cider may also be clear , filtered , or with a little sediment, dark , like the traditional English one, carbonated or flat . There are also different flavours , cherry, grape, raspberry and others, not to be confused with perry , where the pear is the base and not an addition. Among the different types of cider, one of the most refined is that made from quince, or the particularly sparkling and typical French cidre bouché , sold in bottles similar to those of champagne.
Apple cider vinegar
Apple cider vinegar is a type of vinegar produced by fermenting fermented apple juice. This type of vinegar is known to contain several nutrients and beneficial compounds, including acetic acid, enzymes, vitamins, and minerals. This condiment has gained popularity in recent years not only for its unique flavor but also for the potential health benefits it offers.
Using cider in cooking
Cider is a versatile ingredient that can be used in cooking within many recipes to add flavor and depth to a variety of dishes. Here are some ideas on how to use cider in cooking:
Marinades and sauces
You can use cider as a base for marinades for meat, poultry or vegetables. By adding herbs or spices you can obtain a tasty marinade in which you can leave the meat to marinate for a minimum of two hours. Cider can also be reduced to obtain a thick sauce ideal for accompanying meat or vegetables, especially autumn and winter. You can also make a light salad dressing by mixing cider with olive oil, mustard, garlic and a little honey, or mix it with yogurt to make a seasonal salad dressing.
Slow cooking and stews
Replacing some of the liquid (like broth or wine) with cider can be a chef’s touch when cooking stews or braises. Use it for beef or pork stew, especially if accompanied with fruit such as plums or apples. This addition can also be made for baking. Use cider as a cooking liquid for both game roasts. Cider can also be added to soups, especially those that combine well with the sweet and sour taste such as pumpkin, onion or leek soup. Nothing prevents you from using cider to flavor risottos or scallops as long as the taste of the final dish must be complex.
Glaze and flavor desserts
The sweetness of cider is perfect for glazes, simply reduce the cider into a glaze to drizzle sweet potatoes, carrots or other baked vegetables such as red or white onions and shallots. By adding sugar, the resulting reduction can be poured onto cakes, ice cream or fresh fruit. You can incorporate cider into the preparation of flans, tarts or cakes for a fruity and aromatic touch.
Cocktails
There are many bartenders who use apple cider as a base for hot drinks (often combined with cinnamon and cloves), or for original cocktails combined with gin, rum or vodka.
Conclusion
Remember to experiment and adapt the quantities depending on your personal taste and the dish you are preparing. Cider can be a surprising ingredient that adds complexity and a distinctive touch to your dishes.
