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Vinegar ???!

Posted by on Mar. 22, 2013 at 10:54 AM
  • 4 Replies
I'm still learning my way around the kitchen.
I keep reading recipes for vinegar but when I go buy vinegar there are so many different kinds...!!!!

What's the difference in them?
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by on Mar. 22, 2013 at 10:54 AM
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Replies (1-4):
Harris06
by Megan on Mar. 22, 2013 at 11:02 AM

You know, I didn't know either and I am still learning as I go but I did find this website that gave me a little better understanding. 

http://busycooks.about.com/od/quicktips/qt/vinegartips.htm

AleaKat
by Member on Mar. 22, 2013 at 11:04 AM
That's a big help! Thanks!

Quoting Harris06:

You know, I didn't know either and I am still learning as I go but I did find this website that gave me a little better understanding. 

http://busycooks.about.com/od/quicktips/qt/vinegartips.htm

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Harris06
by Megan on Mar. 22, 2013 at 11:05 AM

You're welcome. :)

Quoting AleaKat:

That's a big help! Thanks!

Quoting Harris06:

You know, I didn't know either and I am still learning as I go but I did find this website that gave me a little better understanding. 

http://busycooks.about.com/od/quicktips/qt/vinegartips.htm


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IloveElephants
by Member on Mar. 22, 2013 at 11:07 AM

Well, some vinegars are stronger than others.  Some are sweeter than others.  I personally have probably 20 different vinegars.

Balsamic tends to be sweeter and thicker.  It is really good to make a vinaigrette

Red wine vin. is very acidic and is excellent in making vinaigrettes, marinades, and other dressings.

White vinegar is your basic household product.  You can use that for everything from cleaning to adding it to eggs as they are boiling (prevents cracking), add it to the easter egg dye kits (because it is clear) etc.

Champagne vin is a wonderful light vin that makes excellent vinaigrettes

Sherry vin is also wonderful and has a slight "wine" taste.  I always have a large bottle of this

Rice vin is used a lot in Asian cooking.  It is very light and mild

I recently purchased a blackberry balsamic and I made a vinaigrette that was very very good.

I would recommend having in your pantry: red wine, white, balsamic, rice wine vin if you like Asian food, and a champagne because it is light and not so acidic.  You should be able to prepare any recipe with those.

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