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 used bottles. That being said, which vinegars can I substitute for another in recipes? I'm hoping that there are two or three "good enough" vinegars I can keep on hand and buy in larger quantities.
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The ones I always have:
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Up here in Canada (and elsewhere around the world) we use white or malt vinegar on french fries (chips) |
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These will cover 90+% of the recipes you're likely to find:
And if you do a lot of Asian cooking, it's worth it to invest in a bottle of Rice Wine Vinegar |
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I find myself using Cider Vinegar and White Wine Vinegar the most often |
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Fancier cookbooks frequently call for champagne vinegar as the acid in a vinaigrette. You might add that in to your list, although I would agree that it's fourth or fifth after most of Aaronut's list. |
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For those who are done with the sweetness of regular balsamic vinegars but still want something with a lot of character, here are my most-used:
The first four store in the fridge, the last under the sink with the other cleaning products. If something calls for balsamic, just use sherry vinegar and a touch of honey. |
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I find Balsamic vinegar very useful, especially when making salad dressings.
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