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1
20th July 19:20
External User
Posts: 1
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Vinegar
If a recipe asks for vinegar, what is the best type. I take it malt is a no
no? Cheers Rodders |
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2
20th July 19:20
External User
Posts: 1
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Vinegar
R> Cheers
I would suspect colorless, so-called "distilled" vinegar might be best (it is usually made from cider here and is what I normally use) but vinegar is sold at varying acidity levels and that might be problem. On the other hand, the amount of vinegar used in Indian recipes is usually not much and I have used everything but balsamic vinegar in a pinch. That includes red-wine, rice and even brown malt or cider vinegar. James Silverton, Potomac, Maryland. |
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3
20th July 19:22
External User
Posts: 1
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Vinegar
I find (brown) malt vinegar, coconut milk and spices a tasty,
interesting mix, even where the recipe probably meant use rice vinegar (the one I'm thinking of is some 50 years old). -- Regards Mike mikedotroebuckatgmxdotnet |
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4
20th July 19:22
External User
Posts: 1
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Vinegar
Would likely depend on the locality of the recipe.
Having encountered use of vinegar in Goan and some northeastern food, I'd go with coconut vinegar for Goan (can be found in S-E Asian marts) and rice vinegar for the latter. -- |
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5
21st July 08:28
External User
Posts: 1
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Vinegar
If a recipe asks for vinegar, what is the best type. I take it malt is a no
no? Cheers Rodders |
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6
21st July 08:28
External User
Posts: 1
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Vinegar
R> Cheers
I would suspect colorless, so-called "distilled" vinegar might be best (it is usually made from cider here and is what I normally use) but vinegar is sold at varying acidity levels and that might be problem. On the other hand, the amount of vinegar used in Indian recipes is usually not much and I have used everything but balsamic vinegar in a pinch. That includes red-wine, rice and even brown malt or cider vinegar. James Silverton, Potomac, Maryland. |
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7
21st July 08:29
External User
Posts: 1
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Vinegar
I find (brown) malt vinegar, coconut milk and spices a tasty,
interesting mix, even where the recipe probably meant use rice vinegar (the one I'm thinking of is some 50 years old). -- Regards Mike mikedotroebuckatgmxdotnet |
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8
21st July 08:30
External User
Posts: 1
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Vinegar
Would likely depend on the locality of the recipe.
Having encountered use of vinegar in Goan and some northeastern food, I'd go with coconut vinegar for Goan (can be found in S-E Asian marts) and rice vinegar for the latter. -- |
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9
21st November 04:11
External User
Posts: 1
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Vinegar
R> Cheers
I would suspect colorless, so-called "distilled" vinegar might be best (it is usually made from cider here and is what I normally use) but vinegar is sold at varying acidity levels and that might be problem. On the other hand, the amount of vinegar used in Indian recipes is usually not much and I have used everything but balsamic vinegar in a pinch. That includes red-wine, rice and even brown malt or cider vinegar. James Silverton, Potomac, Maryland. |
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10
21st November 10:49
External User
Posts: 1
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Vinegar
I find (brown) malt vinegar, coconut milk and spices a tasty,
interesting mix, even where the recipe probably meant use rice vinegar (the one I'm thinking of is some 50 years old). -- Regards Mike mikedotroebuckatgmxdotnet |
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