"levelwave" > wrote in message
...
> Hayley wrote:
>
> > Does anyone here use Rice Vinegar? I just got a bottle of it and am
> > not really sure what to do with it. Thanks!
>
>
> There is no such thing as Rice Wine Vinegar...
>
> You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...
>
> ~john!

Idiot!

Dimitri

vinegar


[VIHN-ih-ger]
Derived from the French vin aigre , "sour wine," vinegar is made by
bacterial activity thats converts fermented liquids such as wine, beer or
cider into a weak solution of ACETIC ACID (the constituent that makes it
sour). Vinegar has been used for centuries for everything from beverages
(like SHRUBS), to an odor-diminisher for strong foods such as cabbage and
onions, to a hair rinse and softener. There are a multitude of vinegar
varieties available today. In the United States, the most popular styles are
the fruity apple cider vinegar, made from fermented apple cider, and the
rather harsh-tasting distilled white vinegar, made from a grain-alcohol
mixture. The French prefer pleasantly pungent wine vinegars, which can be
made from either red or white wine. In Britain the favorite is mild malt
vinegar, obtained from malted barley. The exquisite Italian balsamic
vinegar, made from white Trebbiano grape juice, gets its dark color and
pungent sweetness from aging in barrels - of various woods and in graduating
sizes - over a period of years. It should be noted that many balsamic
vinegars contain SULFITES, which are primarily added to inhibit the growth
of unfavorable, flavor-detracting bacteria. Herb vinegars are made by
steeping fresh herbs such as dill and tarragon in vinegar. Popular fruit
vinegars include those made with raspberries and blueberries.

SEE BELOW!

Mild and slightly sweet rice vinegar, made from fermented rice, is widely
used in Japanese and Chinese cooking. It's a key element in dishes such as
SUSHI. Cane vinegar is made from sugarcane and has a rich, slightly sweet
flavor. Vinegar is essential in making pickles, mustards and VINAIGRETTES.
It adds a jolt of flavor to numerous sauces, MARINADES and dressings, and to
preparations such as SAUERBRATEN, SWEET-AND-SOUR dishes and marinated
HERRING. It's also widely used as a table CONDIMENT for dishes such as
England's FISH AND CHIPS. Vinegar should be stored airtight in a cool, dark
place. Unopened, it will keep indefinitely; once opened it can be stored for
about 6 months. See also MOTHER OF VINEGAR; SU.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.