'Faux' Wine vinegar (was Re: SC - Recipe: Sweet and Sour Lamb)

[Nick Sasso]

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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