I have a recipe that I'm trying for the first time this evening. One ingredient called for in the recipe is rice wine vinegar, I don't have that on hand. I have Red Wine Vinegar, Apple Cider Vinegar and White Vinegar what would be the best to use?
Thanks Ladies,
M.
The recipe is for Slow Cooker Cashew Chicken
the sauce is:
1/4 c. soy sauce
2 TBSP Rice Wine Vinegar
2 TBSP Ketchup
1 TBSP Brown Sugar
1 Garlic Clove
1/2 tsp. Grated Ginger
1/4 tsp Red Pepper Flakes
Thanks!!
I suggest if you can get rice wine vinegar, it is worth the trip. it has more intense flavor that cannot be duplicated. It is usually in the Asian section
FYI, It is the secret to a perfect pasta salad, is to add the rice wine vinegar e while the pasta is still warm, then add the vegetables, seasonings and fresh herbs, etc.. and then chill .. It makes a huge difference.
It would help to know what the recipe is.
I would probably get the rice wine vinegar.
Rice wine vinegar is fermented, like a balsamic. Any chance you have a balsamic on hand that you could cut with 1/2 white vinegar?
ETA: I should have known this was for an Asian dish...with as much Chinese as I cook!! Nope. DO NOT substitute anything for Rice Wine Vinegar in Asian/Chinese dishes....
No, I would not substitute rice wine vinegar with Apple Cider vinegar.
If you have a grocery store near you - I would pick one up - it's great to have on hand!
If you don't or can't run to the store - do you have Dry Sherry or a balsamic vinegar on hand? what about white wine vinegar? that might work as well.
Rice Wine Vinegar, is unlike the other vinegars.
There is no substitute for it. It tastes different than the other vinegars.
It does NOT taste, like Balsamic vinegar.
This is an Asian dish.
But it is a very common not unusual recipe.
I cook like that a lot. Here in my State, there are so many of these types of dishes. And people here always have on hand, Rice Vinegar.
Rice vinegar, to ME, is very subtle. Less acidic than the other vinegars too.
Do you have time to go to a grocery store, that has an Asian aisle?
I would get the rice vinegar, if you can.
And you can make lots of other things with it. ie: salad dressings, marinades for pickles, other sauces, etc.
If you must, what I would do is use the White Vinegar. But only use 1 tablespoon. Then taste it. Then if you want more, add the other tablespoon or less.
But I would not use, the Apple Cider or Red Wine vinegar nor Balsamic vinegar.
This kind of recipe, is not one that has to be EXACT. It is also per taste.
White balsamic is pretty close, but nothing is a perfect substitution for rice wine vinegar. Just use the white vinegar you have, it's close enough. (I cook Asian food for a living, if that counts for anything!)
ps
My husband just walked in and suggested the apple cider vinegar would be ok, esp since it's a slow cooker recipe, so I defer to him since he's the chef.
You could use 1/2 the amount of white vinegar as a substitute. If you think you need the liquid add 1 Tbs water.
no way would i go out just to get a specific kind of vinegar, and i'm a vinegar freak! got half a dozen varieties in my cupboard right now, and probably a couple more in the pantry.
it's true that each vinegar has its own specific delightful qualities, and substituting WILL change the overall flavor. that doesn't mean it will suck. it will simply make it different, unique, and uniquely delicious.
for this recipe i'd use balsamic, and cut back on the brown sugar.
oh wait, that's not on your list. then either the red wine or the apple cider. it'll be great! but i wouldn't use the white.
khairete
S.
I've made a sauce similar to that, either orange chicken or sweet and sour, and the recipe called for apple cider vinegar. It's only 2 tbsp, I wouldn't run out for that amount. The apple cider should be fine.
I make a very similar recipe and I use white vinegar.
Use the white if you don't want to run out and get rice.
