Cook At Home
I have both red and white wine vinegar on hand, but I'm not schooled in taking advantage of their versatility. Vinegar scares me unless it's with fish and chips. blush:
How, if at all, do you use vinegar when cooking? Do you ever use it in place of actual wine for instance?
Gear mentioned in this thread:
Cook At Home
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?