Retaining the Exotic Flavor of Sherry Vinegar With its Substitutes

Balsamic vinegar is Italy’s answer to sherry vinegar. It is known for the unique sweet flavor that it adds to food. A few drops of balsamic vinegar, when added to meat, fish, and fruits, enhances the taste of the preparation. Balsamic vinegar should be used in the proportion 3:1, that is, 3 portions of balsamic vinegar and one portion of olive oil. Some people like to sip on balsamic vinegar with their food. It is a favorite for salad dressings, as it can mix well with oil.

Quick Fact

Even though sherry vinegar was accidentally discovered by the French, it is produced in Spain!

Sherry vinegar is used on a large scale in France. It is a favorite of most chefs and food enthusiasts worldwide. Due to its unique flavoring, it is used in a variety of delicious cuisines. This vinegar is most popular for its unique tangy flavor. It is used for glazing meat and vegetables alike. Moreover, it is a good vinegar to be used if you are trying to balance out the flavors in your dish. Meat marinated in sherry vinegar becomes tender, and thus takes less time to cook.

However, there can be times when you run out of this vinegar, and dashing to the local store is not an option. For such kitchen crises, you need to know a few substitutes which can replace sherry vinegar without drastically altering the taste of the recipe.

It has a very mild flavor to it which feels very fresh and light on the tongue. Its flavor is similar to that of champagne and is mainly used for salad dressings. It brings out the flavor in tomato-based sauces. Marinades for meat are usually prepared with the help of this vinegar. It also works well for those people who are trying to control their diabetes. A teaspoon of champagne vinegar is all it takes to add that extra zing to even the plainest of the foods.

This amber-colored vinegar is used not only for cooking, but also as a beauty product. It is a favorite of many pet owners as it keeps fleas and other parasites away from the coat of their pets. It is a highly acidic product, and should be diluted and used. A few drops of apple cider vinegar should be added in after the dish is prepared, so that the vegetables do not lose their color and freshness.

This pale yellow-colored vinegar is a milder alternative to apple cider vinegar. It is comparatively less acidic, and goes very well with most foods. It is used while marination, in order to camouflage the odor of fish or the meat. This vinegar is so mild that it should be used in large proportions to get the desired flavor. You can add up to one-third cup of this vinegar while preparing rice, and a couple of tablespoons while making meat.

This is also an excellent choice. Cooking sherry adds a distinct taste to the food. It gives the food that sweet, but smokey flavor. You could just use a splash (1 and a half tbs) of sherry and transform your meal into something fantastic.

It is made from sour, red wine. It has a very sour taste to it, but helps to enhance the flavors of the spices used in a dish. It is mostly used in preparing pickles and chutneys. Red wine vinegar is a very important element in Philippine cuisine. You can use about two tablespoons of this to make your dish more succulent.

It is obtained from the natural fermentation of white wine. It is very mild and adds a refreshing taste to the food. It is mainly used for pickles, soups as well as sauces, and also for tenderizing meat. You can use about one and a half tablespoons of this to make a delicacy of your dish.

Vinegars and wines have a tendency to change the coloring of the food. So, be very careful while selecting a substitute, as the taste of the dish may not change very much, but the color might.

At the end of the day, whatever suits you amongst these is great for your taste buds! Keeping the dish you are preparing in mind, choose the best substitute to give even a simple meal, the gourmet touch.

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