Favorite Vinegars

lalalacroix
lalalacroix Posts: 834 Member
edited December 20 in Food and Nutrition
I use several different types of vinegars and was wondering what vinegars everyone else uses and how. I would love to get some new ideas.

My favorites
Champagne vinegar (salad)
Malt (fries)
Balsamic (dressings, glazes, marinades, veggies, dessert, fruit)
Rice (Asian sauces, sushi rice)
Honey and Serrano (from a local vinegar shop, good on everything)
Red wine (salads)

What are your favorites?

Replies

  • purplefizzy
    purplefizzy Posts: 594 Member
    Ume plum (salty- good with Asian salads)
    White balsamic (honey ginger, local) - in spritzers, on everything
    Braggs ACV- in marinades for pork/chicken, splashed over roasted veg
    Red wine- in chimichuri (spelling) and other cilantro sauces
  • Terytha
    Terytha Posts: 2,097 Member
    I make my own caesar salad dressing and red wine vinegar is the best for it. Adds a little sweetness.
  • dsboohead
    dsboohead Posts: 1,899 Member
    A high end balsamic!
  • lalalacroix
    lalalacroix Posts: 834 Member
    purplefizzy wrote: »
    Ume plum (salty- good with Asian salads)
    White balsamic (honey ginger, local) - in spritzers, on everything
    Braggs ACV- in marinades for pork/chicken, splashed over roasted veg
    Red wine- in chimichuri (spelling) and other cilantro sauces

    I've never heard of the ume plum. Is it a plum wine vinegar?

    And I don't know if I've had white balsamic but I bet it's really good. Gonna watch out for it
  • swirlybee
    swirlybee Posts: 497 Member
    lalalacroix wrote: »
    I've never heard of the ume plum. Is it a plum wine vinegar?
    Ume is the Japanese word for plum. The "vinegar" is the byproduct from making umeboshi which is a dried, brined side dish often eaten with rice. It's not technically a vinegar but it's plenty sour and flavorful. It is not made from umeshu (plum wine)

This discussion has been closed.

Categories