Vinegars and what they are used for

Many recipes call for varying kinds of vinegars and it can be confusing if you aren't quite sure what they are used for.  Plus, there's nothing worse than adding the wrong vinegar and turning your whole meal nasty! Here is a quick reference guide to the basics ...

Rice Vinegar

  • this is made from rice wines
  • Chinese white is mild and used for sweet and sour dishes
  • Chinese red is sweet and spicy and used as a dipping sauce
  • Japanese is more mellow and used as a dipping sauce for sushi

Malt Vinegar

  • This is made by fermenting barley malt, is dark brown in colour, a very robust flavour
  • Excellent with fish and chips
  • also used in pickles and preserves

Balsamic

  • Modern day Chefs and Cooks really love this one, we are all familiar with it
  •  It is made by ageing a blend of grape juice and red wine vinegar
  • Excellent in salad dressings, sauces, drizzled over pasta, meat, vegetables and fish

Apple Cider

  • This vinegar is made from Apple Cider and has a fruity aroma and mellow flavour
  • It is used on marinades, dressings and can be substituted for Rice vinegar

White Vinegar

  • This is the sharpest Vinegar and is made from the fermentation of distilled Alcohol
  • Great for pickling fruits and Vegetables ( especially Onions)
  • A great household cleaner when used with bi carb soda ( particularly in smelly drains)

White and Red Wine Vinegar

  • Full bodied, fruity flavour and aroma, these Vinegars are made by fermenting premium red and white wines.
  • Use in salad dressings, sauces and marinades.
  • White can be used in Bernaise sauce

Flavoured Vinegars

  • These you can make yourself
  • Use Wine Vinegar and use your imagination
  • Lemon Grass is fantastic, also rosemary and other herbs, chilli and honey, garlic, etc
  • Can be used in salad dressings and sauces

 




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