What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the
There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half
What are some of the alternatives in vinegar for making sushi rice? I know it's best to use rice vinegar, but has anyone ever tried it with white wine vinegar,
I have a recipe for broiled swordfish steak that uses the following ingredients for the baste: olive oil, butter, Dijon mustard, white wine vinegar, and black p
I was told by someone that rice vinegar was not suitable to be used in a salad dressing. Can only certain types of vinegars be used for salads?
I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly
If I am making homemade wine-based vinegar, is there a way to tell if it's just plain soured wine? One recipe described the process as leaving the wine mixture
Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsami
Related to making small quantities of balsamic reduction, if I make a large quantity of balsamic reduction, how long will it keep? What's the best way to store
I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do f
If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on expe
Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true? If it's true, the key things to know would be:
I have a recipe that calls for Wanjashan naturally brewed organic rice vinegar and I do not have this ingredient. Is there another vinegar I can used instead?
Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen
I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dut
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar) What is the difference to white rice vinegar when making sushi? Should I still add sugar and
Unfortunately, wine will eventually go bad. The time this takes can vary from a few years to many decades, but most wines eventually will get there; and things
Background: A couple of years ago we left a half drunk bottle of Sirah on the counter and it went to vinegar. A really nice vinegar with a pleasant, mild flavor