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Replacing sake with vodka

post #1 of 6
Thread Starter 

I heard that you can replace cooking sake with diluted vodka and may be a pinch of sugar. Any experience, advice or alternatives? Sake is getting expensive and difficult to find here.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #2 of 6
I'd go with a mirin next, then chinese rice spirt/wine if I could. And for the chinese wine, dry sherry is often substituted so give that a shot too.

Vodka has next to no flavor so all you're really adding with that is the alcohol, and a lot more of it than would come along with the sake or any of the other choices.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 6

Depends on the recipe and what the role of the sake is and whether leftover wine is an issue and what you want to drink as a result, but offhand I would suggest dry vermouth or a dry grassy type sauvignon blanc, muscadet, or extra brut champagne.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 6
Thread Starter 

I'm looking for a low acidity alcohol.  Wines and Champagne have high acidity (from pH 3 to pH 4) and lower alcohol than sake. Sake range goes from pH 0.7 to pH 1.2. I see now that vodka is also much more acidic than sake.

We have some cooking Chinese wines tho, but of lousy quality. I may post some picks of the rice wines we can actually get.
I have also access to this wine:
 
s_MLA_v_O_f_128528262_7150.jpg
 
And this Californian sake:
 
s_MLA_v_O_f_2564388823_042012.jpg
 
And this  Korean sake:
 
s_MLA_v_O_f_141637172_4857.jpg
 
Anyone worth?
 
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 6

Clarification please: are you looking for low acidity (pH greater than, say 4.0) or low pH (pH around 1 or high acidity), the lower the pH, the higher the acidity.

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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 6
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

Clarification please: are you looking for low acidity (pH greater than, say 4.0) or low pH (pH around 1 or high acidity), the lower the pH, the higher the acidity.


 

 

You're right sir. I mixed up unities. 0.7 to 1.2 is the Sando acidity, not the pH.
Sake's pH should be about 7 to 8.2, much more alkaline than wine and similar.
 
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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