Jump to content



What vinegars?

  • Please log in to reply
45 replies to this topic

#41 huntsman


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,054 posts
  • Location:South Africa

Posted 05 February 2010 - 03:24 AM

Yeah, let's hear more from the Vinegar Gurus....

It seems Apple Cider Vinegar is a good all-purpose one.

What have you tried since starting this thread, POTAWIE?
Important Dates:
July 21, 1969 - Armstrong walks on the moon for the first time!
July 24, 2005 - Armstrong wins Le Tour de France for the seventh straight time!
July 29, 2009 - huntsman's chilli seeds sprout for the first time!

#42 mel


    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,629 posts
  • Location:sydney

Posted 05 February 2010 - 05:29 AM

Im a fan of white wine vinegar...



    On Fire!

  • Members
  • PipPipPipPipPip
  • 10,912 posts
  • Location:Potawie-land near Ottawa Canada
  • (x2)

Posted 05 February 2010 - 08:20 AM

I use mostly apple cide vinegar, regular white vinegar, or a mix of the two, or sometimes "pickling vinegar"

#44 rshortt


    Heating Up

  • Members
  • PipPip
  • 136 posts
  • Location:Halifax, Nova Scotia

Posted 05 February 2010 - 09:01 PM

I can't believe it hasn't been mentioned yet... my favorite in terms of smoothness and taste is malt vinegar, it is excellent!

However I do keep apple cider vinegar, white wine, and red wine vinegar on hand too. I also have basalmic but haven't used it in any sauces yet. As I said my favorite is malt vinegar but I use more distilled white vinegar in terms of quantity. Malt vinegar if my favorite but it doesn't necessarily go with every recipe. My last sauce used my jalapeno mash which had a nice amount of lactic acid in it; I used white vinegar there and it balanced nicely.

#45 Wickedmick



  • Members
  • Pip
  • 25 posts
  • Location:Smethport, Pennsylvania, USA

Posted 06 February 2010 - 07:01 PM

Never tried the Malt vinegar or Rice vinegar. Going to try the rice vinegar in a Hab/Red Jamacian sauce I'm planning on making a little later. I alaways use plain white distilled vinegar and lime juice 50/50 mix. (sometimes throwing in some orange juice or other "ade" juice, recently used 3 fresh squeezed pomagrantes in a sauce and it was great!"
I've also made a Hot mustard sauce without any vinegar added to it and it was really thick. next time gonna add a little vinegar to it.

#46 salsalady


    On Fire!

  • Extreme Biz
  • 14,787 posts
  • aka:SL, HSL
  • Location:eastern WA, USA... the dry side of the state
  • (x8)

Posted 06 February 2010 - 09:53 PM

There's 2 rice vinegars, original/regular and Seasoned. They are both nice, but do have a little different flavors. Just something to watch for when you grab a bottle off the store shelf.

0 user(s) are reading this topic

0 members, 0 guests