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Rice cooking wine, rice vinegar?

post #1 of 14
Thread Starter 

I am making a dipping sauce for Thai garlic chicken. Here is what it calls for

 

 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
1/3 cup brown sugar, lightly packed
4 cloves garlic, minced
1-2 fresh red chilies, minced OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
1 Tbsp. fish sauce
1 Tbsp. soy sauce

 

I have rice cooking wine. Can I use that for the rice vinegar or should I go with one of their substitutes? If so which one?

 

Thanks. 

post #2 of 14

I really thing you need to go with a vinegar, I'd go with with the white vinegar if you can't get the rice vinegar, it really needs the acidity to balance up the sauce,  Plus white vinegar is as cheap as chips :)

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 14
Thread Starter 
Quote:
Originally Posted by DC Sunshine View Post

I really thing you need to go with a vinegar, I'd go with with the white vinegar if you can't get the rice vinegar, it really needs the acidity to balance up the sauce,  Plus white vinegar is as cheap as chips :)


I have lots of vinegars to choose from. Red wine, white wine, balsamic, apple cider and plain white, just no rice. Now I just need to decide which one. I'm thinking the apple cider. What would you use? 
 

post #4 of 14

White wine vinegar for chicken, or just plain white.  I'd steer away from the red wine, balsamic and apple cider.  They are too strong and introduce their own flavour too much, in my opinion.  If you want to keep the flavour of the oriental dish, don't use the strong ones.

 

I use plain white all the time.  Works for me.  But that's just my thoughts .....  :)

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 14

have to agree with DC, if it's asking for rice vinegar and you don't have it use the white.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 14

The white or the white wine would be my choices, but none of the others for this usage.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 14

I might go for 1/2 white vinegar plus 1/2 rice wine, white vinegar is a little stronger than rice vinegar. Adjust to taste.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 14

rice wine and rice vinegar don't taste that similar in my opinion. Skip the rice wine entirely. Rice vinegar is generally about half as acidic as the other vinegars in the substitution list. So I'd start with about 1/2 of the listed amount and taste. You can always add more but you can't take it out. Even with half the vinegar, it may be strong because the rice vinegar dilutes the other ingredients with it's greater volume. Maybe add a little water too.

post #9 of 14

My apologies, my bifocals slipped, I was thinking rice wine versus rice wine vinegar, now I'll go back to cleaning the dumpsters...

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #10 of 14
Quote:
Originally Posted by PeteMcCracken View Post

My apologies, my bifocals slipped, I was thinking rice wine versus rice wine vinegar, now I'll go back to cleaning the dumpsters...



 Hehe Pete, I thought the same thing at first.  I find rice wine too oily if that's the right description, maybe its just me, but that how it feels on my palette.  I'd rather have the bite of vinegar.

 

You can use some of that vinegar to clean out the dumpsters while you're there......tongue.gif  Just don't drop them bifocals in there.

 

P.S.  I am a member of the bi-focal club also, sigh. ah well, I can blame genetics.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #11 of 14

Rice vinegar is less strong than white wine vinegar. Simply use white wine vinegar with 1/3-1/2 part of water.

post #12 of 14
Thread Starter 

Thanks everybody. I'll do a mix of white with a little water.  And next shopping trip I'm looking for Rice vinegar! biggrin.gif

post #13 of 14

While there's quite an array of rice vinegar, at main stream grocers you'll usually see two types of rice vinegar seasoned and plain. Buy the plain.

post #14 of 14

Put some white vinegar into the rice wine leave out overnight.. THERE NOW YOU HAVE RICE WINE VINEGAR.  Only in America !!

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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