Red wine vinegar, white wine vinegar and balsamic vinegar
The traditional Filipino kitchen will usually have a bottle or two of vinegar. Often, cane and coconut vinegar. The vinegar is mostly used for cooking (seasoning, as with adobo), preservation (as with atsara or for removing the slime from raw fish.
Because I am very much into Chinese-style cooking, I also keep a number of rice vinegars in the kitchen. But that’s for a future entry (because I haven’t taken photos of the rice vinegars yet). This entry is about red wine vinegar, white wine vinegar and balsamic vinegar.
The red and white wine vinegars I use for making marinades, sauces, dips and salad dressings; the balsamic vinegar, for dipping sauces or as a dip by itself.
Wikipedia has a comprehensive article on the kinds of vinegar along with its medicinal uses including:
Blood glucose control and diabetic management
Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food in both healthy and diabetic recipients. This has also been expressed as lower glycemic index ratings in the region of 30%.
Diet control
Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed. Even a single application of vinegar can lead to reduced food intake for a whole day.
Check the Wikipedia entry for cited authorities in reference to the medicinal uses of vinegar quoted above.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
2 Responses to “Red wine vinegar, white wine vinegar and balsamic vinegar”
Leave a Reply
Hi. I was wondering, if you need red wine vinegar in a meat recipe and only have balsamic vinegar and wine vinegar. Can either of those be used instead to get the same taste?
There is no substitute for balsamic vinegar. You can just omit it.