'Faux' Wine vinegar (was Re: SC - Recipe: Sweet and Sour Lamb)
Nick Sasso
grizly at mindspring.com
Sat Feb 26 22:15:55 PST 2000
a quick tip for those curious: When I do not have the white wine
vinegar called for in a recipe, I use a blend of vinegar and white grape
juice to approximate the flavor: 2 parts vinegar to one part juice. It
is actually pretty close, and isn't hard to do if you have grape juice
in the ice box. If not, a little apple juice will do in a pinch for
apple 'cider' vinegar approximation.
niccolo
Robin Carroll-Mann wrote:
>
> And it came to pass on 27 Feb 00,, that Mordonna22 at aol.com wrote:
>
> > harper at idt.net writes:
> >
> > << The recipe said "vinagre blanco", and I used ordinary white
> > vinegar. (Checking bottle). Yes, it's distilled white vinegar. Did I
> > err?
> > >>
> >
> > Not really, it's a natural mistake, but if you try the white wine vinegar,
> > you'll notice the difference in taste. Natural vinegars are mellower, and
> > taste far better than the commercially available stuff distilled from
> > hydrocarbons.
>
> Thank you, m'lady. One of the things I appreciate about this list is the
> opportunity to learn from skilled cooks. I wil pick up some white wine
> vinegar and try it the next time a recipe calls for white vinegar (which
> many of the Spanish recipes do).
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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