Thanks for this deep dive into the types of vinegar… I learned so much, and will be incorporating a lot more little hits of vinegar into my dishes. I have a collection of vinegars, and need to add a couple more - sherry vinegar, white balsamic, and the chinese black vinegar sounds like it would add something amazing to asian dishes. I love the Japanese combo of soy sauce, rice wine vinegar, and sesame oil - so simple a delicious!
I loved your article and learned so much about the different nuances certain vinegars add to a dish. Now to add some of these vinegars to my pantry. Thank-you for sharing your knowledge with us.
What a great article. I have always loved using vinegar in my cooking. There is a wonderful recipe in Mexico the Beautiful Cookbook namely Chicken in Claypot where a lot of vinegar is used and my whole family love it. Really flavoursome and tangy with loads of garlic, fresh bayleaves and herbs. Perhaps you know it?
Thanks for this deep dive into the types of vinegar… I learned so much, and will be incorporating a lot more little hits of vinegar into my dishes. I have a collection of vinegars, and need to add a couple more - sherry vinegar, white balsamic, and the chinese black vinegar sounds like it would add something amazing to asian dishes. I love the Japanese combo of soy sauce, rice wine vinegar, and sesame oil - so simple a delicious!
I loved your article and learned so much about the different nuances certain vinegars add to a dish. Now to add some of these vinegars to my pantry. Thank-you for sharing your knowledge with us.
What a great article. I have always loved using vinegar in my cooking. There is a wonderful recipe in Mexico the Beautiful Cookbook namely Chicken in Claypot where a lot of vinegar is used and my whole family love it. Really flavoursome and tangy with loads of garlic, fresh bayleaves and herbs. Perhaps you know it?