Dimitri said:"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:We were discussing how many vinegars one needs in one's
kitchen.
I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?
Steve
White vinegar - General purpose + coffee pot cleaning usually by the gallon.
Cider vinegar - A must for vinegar based Q sauce.
Malt vinegar - Fish & Chips
White wine - Very special slaw recipes
Rice Wine - Japanese cooking - Chinese Chicken salad
Balsamic - General + salad use.
I think that is the minimum necessary.
Dimitri
Love my vinegars! Couldn't live without.
Red wine vinegar - salad dressing, misc recipes
White wine vinegar - some salad dressing, misc
Rice wine vinegar - Asian recipes and an occasional experiment
Malt vinegar - oven fries and my homemade sweet and sour sauce (much
better than the syrup they serve in most Chinese restaurants these
days)
Cider vinegar - BBQ and general use
Balsamic vinegar - salad dressings, sauces, occasional binges! (Jk
about the binges, but it's my favorite. I buy the cheap stuff at Whole
Foods because Cook's Illustrated compared Balsamic vinegars a few years
ago and rated the 365 (Whole Foods) brand as good as any they tested up
to $30/bottle. I often try a recipe that calls for another vinegar with
this and am seldom dissappointed. As long as I don't need the "bite"
that I can get with other, stronger vinegars.)
I don't buy oil and vinegar dressing at the store anymore. I just pick
out a vinegar, some olive oil, salt and a few spices and mix 'em up.
Tastes fresh, better than anything I can get at the store, and I get
just the amount I need in a couple of minutes for dinner and maybe
another meal within the next few days.
