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8
votes
3answers
5k views

Why isn't my vinaigrette emulsifying properly?

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 and it holds for a while. Tonight, I ...
2
votes
4answers
1k views

Types of vinegars used for salads

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?
3
votes
4answers
14k views

Can red wine vinegar replace 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 pepper. I only have garlic-flavored red ...
6
votes
2answers
3k views

Vinegar Alternatives and rice combinations in making sushi rice

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, or apple cider vinegar for example? ...
16
votes
8answers
438 views

Which vinegars are essential to keep on hand?

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 ...
21
votes
3answers
18k views

How does a splash of vinegar help when poaching eggs?

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 albumen?