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How to use wine vinegar in cooking? - Page 2

post #31 of 38

I like to use red wine vinegar in salad dressings.

I use this one with a drained can of tuna (or chicken) & salad greens.


1 cup of mayo

1 teaspoon of garlic powder

1/2 teaspoon each of salt & pepper

1 Tablespoon (or enough to thin the dressing) of red wine vinegar.


Super simple & easy for dinner.

post #32 of 38

I'm trying out a new barbecue sauce recipe, it says to use red or white wine vinegar. which one should i use i'v never cooked with it. thank you from christy

post #33 of 38

If the recipe does not specify, use what you have. If you have both, toss a coin.

post #34 of 38
OR ... make a batch of each. Neither should suck. See which you prefer.
post #35 of 38
Or a mix.... i get good results with some combos
post #36 of 38

I wouldn't use it while cooking. 

Actually I use it to "cook" marinated raw food.

Using white or red wine or even rosè it's the best solution as other collegues already said.

post #37 of 38
Originally Posted by boar_d_laze View Post

For a pantry to be well stocked, it should include distilled white vinegar; cider vinegar; malt vinegar, white wine vinegar, red wine vinegar, sherry vinegar, inexpensive balsamic vinegar, and good balsamic vinegar. This is not an exhaustive list -- it's just the minimum for (what I consider) "well stocked;" for instance, we also have champagne vinegar, tarragon vinegar, chili vinegar, (Chinese) white rice vinegar, (Chinese) black vinegar, (Chinese) dilute sweet red vinegar, (Japanese) sweetened white rice vinegar, and another few I can't think of offhand.

A few of those, I'd only use raw -- or in a very few, special dishes. But a lot of them can be substituted for one another, bringing its special signature. That's determined by the acidity, underlying sweetness, character of the original source, aging, resistance to heat, and so on.

The problem is that at present, there are so many characteristics -- some of which are very nuanced -- I can't articulate any set of rules dictating the choice other than to taste, experiment and use your "virtual palate."

In short, a puzzlement. Maybe someone would like to take a shot at it, other than merely giving specific examples of particular uses. Ultimately the combination of experience and virtual palate may be the only good answer. In the meantime, thank you for a thing to ponder.


Pinky, are you pondering what I'm pondering?

Chef BDL  gives a good jumping off selection of vinegars.


One should NOT be afraid of anything in the kitchen, even a failure is a lesson.


Are you acquainted with the French Chef Laura Calder, who has her own cooking show. This recipe for Vinegar Chicken uses a whole cup of white vinegar. This is an ancient recipe is and one of the great poultry dishes from the area around Lyons, France. Many French Chefs, including the great Ferdinand Point, deglaze their pan with white vinegar.


When making classic brown sauce with a wine reduction, I include a touch of red wine vinegar.

post #38 of 38
Whenever I cook Boston Clam Chowder, I stir in a tablespoon of red wine vinegar right before serving. It gives the chowder a wonderful richness.
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