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Sweet Italian Vinegar

post #1 of 6
Thread Starter 

Hi :)


So I was at my local supermarket, in the paper goods aisle, and I see something on a shelf that looked like a bottle of white wine. We're in Pennsylvania (supermarkets here cannot sell alcohol) so I was curious as to what it was.


It was a bottle of Sweet Italian Vinegar With balsamic vinegar of Modena. The ingredients are: Wine Vinegar, Concentrated Grape Must, Balsamic Vinegar of Modena (1%). Here's all the stats for it.


Being only three dollars I bought it. Now, after spending some time in Google searching, I haven't a clue on what to do with it.


We hardly ever use vinegar in anything at all so this is really out of out my wheelhouse.


Any thoughts?





post #2 of 6

Salad dressing,  marinades, deglaze a pan with it

post #3 of 6
Thread Starter 
Originally Posted by MillionsKnives View Post

Salad dressing,  marinades, deglaze a pan with it

Thanks for the reply.


Are you suggesting that sweet italian vinegar can be substituted any time a recipe calls for regular vinegar? That doesn't seem reasonable...

post #4 of 6
Thread Starter 
Now I just happen to come across this recipe for hazelnut pistachio romesco.

Can I substitute this sweet italian vinegar for the sherry vinegar? How will that change things?
post #5 of 6
By all means, use the vinegar. Sherry vinegar has a sherry flavor. Your sweet vinegar won't but will add it's own flavor.
Yes, you can substitute one vinegar for another almost any time. Doing so will just change the flavor of the dish. Don't over think it.
Use the vinegar. If you don't like it, don't use it again for that dish. Save it for a vinaigrette or some other use.
post #6 of 6

1. Buy a nice thick ribeye

2. Season ribeye with coarse salt and coarse fresh ground black pepper. (you can add garlic and onion powder if you want, I do.)

3. Allow steak to sit on rack, for several hours, covered with paper towel.

4. Cook ribeye in a pan on high heat, with a little bit of EVOO and some butter. Sear on all sides, but try not to burn whatever sticks to the bottom of the pan (the fond)

5. Remove steak from pan, and pan from heat.

6. While steak rests, put pan back on heat, deglaze bottom with red wine and a bit of the vinegar. Allow mixture to reduce by at least half.

7. Once mixture is reduced, removed pan from heat, stir in a pad of cold butter, do not stop stirring until the butter is completely melted and incorporated.

8. Serve stake with pan sauce ontop, or on the side.



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