Wine vinegar, as well as balsamic, sherry, apple and rice vinegar, can be replaced with any natural vinegar. But to add flavor to certain national dishes, it is advised to use a product characteristic of this cuisine.
Instructions
Step 1
Various types of vinegars are used in cooking, and each national cuisine has its own characteristic. All varieties of natural vinegar can be interchanged if necessary. After all, they often all have similar properties and are used to acidify dishes. But you should be wary of using ordinary vinegar in the kitchen, which is obtained by diluting concentrated synthetic acetic acid.
Step 2
Wine, or grape, vinegar is considered the most common in cooking. It is typical for wine-producing countries, since the process of obtaining it consists in fermenting the wine. For making light-colored vinegar from white wine, stainless steel containers are used, and for vinegar from red wine, oak barrels are used. The composition of grape vinegar includes tartaric, lactic, ascorbic, acetic and pantothenic acids, nicotinamide, vitamins A and C, as well as potassium, phosphorus, magnesium, fluorine, iron and calcium. Such a bouquet of nutrients has a beneficial effect on digestion and enhances the taste of various dishes. Wine vinegar is used as a marinade for meat, dressing for salads.
Step 3
Balsamic vinegar is the oldest of all vinegars. The north of Italy is considered his homeland. It has a characteristic dark color and rich flavor of aromatic herbs. It is often used as a dressing for various salads. They are also used as a substitute for pasta sauce and used in the process of baking meat.
Step 4
In Russia, apple cider vinegar is widespread, which is obtained from apple cider or oil cake. It has a light amber shade and a sharp sour taste. Has a characteristic apple scent. It plays a major role in marinades. It is also used to acidify many dishes.
Step 5
In the East, rice vinegar is produced from rice-based alcoholic beverages. In Chinese cuisine, red and black vinegar are widely used with rich, intense flavors. In addition, there is a milder-tasting white rice vinegar that is more commonly found on store shelves. This type of vinegar is well suited for making sushi and sashimi, various spicy and salty dishes of Japanese and Chinese cuisine, salad dressing.
Step 6
Sherry vinegar is typical for Spain. Due to the long processing process, the vinegar gets a mild, but at the same time, pungent taste. Great for both salad dressing and baking vegetables and fish.
