Blog

VINEGAR

vinegar-768948_640

Black, red and white Chinese vinegars are all made from rice, and as flavor differs, be sure to use the type specified. Red vinegar has a distinctive tang. Black Chinese Vinegar is made from rice, wheat and millet or sorghum. The best black vinegars are well-aged and have a complex, smoky flavor similar to balsamic, wich may be substituted. Chinese cooks add black vinegar sparingly to sauces, dips and when braising meats. Balsamic vinegar is a good substitute. Japanese rice vinegar is fermented from rice and is less acidic than malt or wine vinegars. It has a mild and pleasant fragrance. Slightly diluted cider vinegar or a good quality Chinese rice vinegar, slightly diluted, can be used as subtitutes. White vinegar is made from glutinous rice and has a mild, sweet flavor. It is colorless and is one of the definitive ingredients used in sweet and sour auce. Subtitute Japanese rice vinegar or white wine vinegar.

Author

Asian Food Corner Avatar

Share & Print

No Comments

Leave a Reply