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Using Vinegar in Recipes |
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#1 |
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Forum Member
Join Date: Jun 2002
Location: Here
Posts: 2,854
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Using Vinegar in Recipes
Hiya!
So many recipes will state an ingredient as just 'vinegar'. There are so many types of vinegar, is there a default vinegar that should be used? Even on TV programs they say 'vinegar'. Unless I watch to see what type they used I am oblivious. It is one of those frustrating things in recipes....also flour is the same. I'm sure there are more examples of ingredients, but the vinegar one is the most irritating at the moment. If anyone knows I would love to know. Thanks!
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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The two standards are white wine and red wine.
Different tastes and strengths but also colours, so if you want a white sauce use white vinegar, although you won't be using much vinegar so unless you use dark balsamic it shouldn't be too bad. Best thing to do is test. I have about 7 different types of vinegar in the cupboard and find they work with different things. Some of it maybe obvious but some are just trial and error. e.g. when cooking pork dishes I use cider vinegar, when cooking spanish I regularly use sherry vinegar. Chip is malt vinegar. Fish & chips is malt vinegar mixed with pickled onion juice. Other I have are balsamic, white balsamic, balsamic glaze, apple balsamic. Try them out in salad dressings and see what works. A nice tomato and red onion rocket salad with balsamic. |
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
The two standards are white wine and red wine.
Different tastes and strengths but also colours, so if you want a white sauce use white vinegar, although you won't be using much vinegar so unless you use dark balsamic it shouldn't be too bad. Best thing to do is test. I have about 7 different types of vinegar in the cupboard and find they work with different things. Some of it maybe obvious but some are just trial and error. e.g. when cooking pork dishes I use cider vinegar, when cooking spanish I regularly use sherry vinegar. Chip is malt vinegar. Fish & chips is malt vinegar mixed with pickled onion juice. Other I have are balsamic, white balsamic, balsamic glaze, apple balsamic. Try them out in salad dressings and see what works. A nice tomato and red onion rocket salad with balsamic.
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#4 |
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Forum Member
Join Date: Jun 2002
Location: Here
Posts: 2,854
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Quote:
And here we have a masterclass from degsy, couldn't have put it better meself!!
![]() ![]() Thanks to you both. I too have several types of vinegar in the cupboard and that is pretty much how I have been proceeding. I have to say I haven't had white balsamic, balsamic glaze or apple balsamic though. My problem arises when I don't have enough ingredients to experiment with and I hate wasting food. |
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#5 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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and don't forget rice wine vinegar for your Asian food
![]() A nice splash of it when cooking rice goes down well for me. |
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#6 |
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Forum Member
Join Date: Jun 2006
Posts: 13,434
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Organic cider vinegar for salad dressings.
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