Vinegar questions?!
I'm checking out different Asian Flank steak recipes!. I've found a couple marinade recipes I want to try!. One calls for rice wine vinegar and one calls for Chinkiang vinegar
(black rice vinegar)!. I've never used either of these!. What's the difference and where do I find these vinegars!? Thanks!.Www@FoodAQ@Com
(black rice vinegar)!. I've never used either of these!. What's the difference and where do I find these vinegars!? Thanks!.Www@FoodAQ@Com
Answers:
Rice vinegar is very mild!. I use it in both asian dishes and as a basis for a light salad dressing!. I have not used black rice vinegar although i suspect it is also light since black rice and white rice are similar
This website contrasts the various types of rice vinegar
http://chinesefood!.about!.com/cs/sauces/a!.!.!.Www@FoodAQ@Com
This website contrasts the various types of rice vinegar
http://chinesefood!.about!.com/cs/sauces/a!.!.!.Www@FoodAQ@Com
Head to your nearest ethnic grocery (preferably asian) or a well-stocked grocery with an international food section to find these ingredients!. Actually, nearly every grocery I've been in for the past decade has rice (sometimes the word 'wine' is omitted) vinegar!. You can get it at Wal-Mart!. The Chinkiang is usually found only in shops specializing in Asian/Chinese foods!.
These are two rather different vinegars!. Plain, unseasoned rice vinegar is my staple vinegar at home, as it is mild and pleasant in flavor, suitable for nearly everything!. Black rice vinegar has a distinct flavor profile, somewhat smoky, deep, and in my opinion herbal and bordering on medicine-like!.
As a chef myself, I know the problem is that you will use these ingredients a few times a year at most!. I got tired of babysitting a dozen bottles of vinegar!. I suggest that you make intelligent substitutions!.
To achieve the pungency and depth of black vinegar without adding it to your collection, you can add a teaspoon of worchestershire sauce to regular vinegar, and/or (if you have it), a dash of smoke flavoring, and/or (again, if you have it), a couple pinches of smoked paprika or ancho chili powder!. This will not taste exactly like black vinegar, but it will be good!.Www@FoodAQ@Com
These are two rather different vinegars!. Plain, unseasoned rice vinegar is my staple vinegar at home, as it is mild and pleasant in flavor, suitable for nearly everything!. Black rice vinegar has a distinct flavor profile, somewhat smoky, deep, and in my opinion herbal and bordering on medicine-like!.
As a chef myself, I know the problem is that you will use these ingredients a few times a year at most!. I got tired of babysitting a dozen bottles of vinegar!. I suggest that you make intelligent substitutions!.
To achieve the pungency and depth of black vinegar without adding it to your collection, you can add a teaspoon of worchestershire sauce to regular vinegar, and/or (if you have it), a dash of smoke flavoring, and/or (again, if you have it), a couple pinches of smoked paprika or ancho chili powder!. This will not taste exactly like black vinegar, but it will be good!.Www@FoodAQ@Com
I've never used black rice vinegar but I use rice wine vinegar ALL the time:-)!. There's two types, seasoned and unseasoned!. I usually use the seasoned rice vinegar by Murikan!. It's delicious and it can be found at most larger grocers here in the US or at an asian market!. I go to a local Korean market for all my asian style ingredients and all my fresh produce and herbs!.Www@FoodAQ@Com