or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Question about using vinegar
New Posts  All Forums:Forum Nav:

Question about using vinegar

post #1 of 7
Thread Starter 

I'm new so I hope I'm putting this in the right place.

 

My recipe calls for either cider vinegar or malt vinegar.  I don't have time to run all the way to town to the store.  I have red wine vinegar, white wine vinegar, regular white vinegar and rice wine vinegar.

 

Which one would be a suitable replacement for the cider or malt vinegar?

 

Thanks so much for your help

 

SunshineR

post #2 of 7

I'd probably use 2/3 white vinegar (for its sharpness) and 1/3 red wine vinegar (for its little bit of fruitiness.)

post #3 of 7
My palate for some reason doesn't discern the difference between malt, cider and rice vinegar. I'm usually successful using them interchangeably in most recipes, but that might just be me. The only thing I notice is malt has a stronger flavor, so I use less of it. More seasoned chefs will definitely disagree with me.
Edited by Pepper Grind - 7/19/15 at 3:40pm
post #4 of 7

How much vinegar versus the whole recipe are we talking about?

Luc H.

I eat science everyday, do you?
Reply
I eat science everyday, do you?
Reply
post #5 of 7

It depends on what the recipe is for.  What are you making?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 7

Going to thread-jack hardcore right now, but I have this place http://www.vomfassusa.com/vinegars 

Near me, and they have tons of vinegar choices!

How do you know what vinegar to use on what?  So many kinds... How does one even make "vinegar" if you can get it from all sorts of fruits and plants?

post #7 of 7

The flavors of the called-for cider vinegar and malt vinegar are sufficiently different that I suspect either the amount of vinegar is such that you wouldn't notice the choice of vinegars or that a range of flavor profiles is acceptable in the recipe. Cider vinegar is the easiest to match with what you've got, so I'd suggest you try white wine vinegar which will have from fruitiness without other intrusive flavors.    

 

Incidentally, if you run into a recipe that calls for rice (or rice wine) vinegar that you don't have, you can substitute an equal amount of three parts white (distilled) vinegar to one part water. Rice vinegar is not as acidic as most other vinegars which thus need to be diluted in substitution.   

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Question about using vinegar