I'd generally go with something else that has acetic acid, and no other off flavors. So Cider/Wine vinegars are good.
If that won't work, then I'd switch to citric acids, like lemon. Although, generally, those are more concentrated, so the volume calculations might be off...
I'd never do a straight substitution of balsamic for wine vinegar, as it has a lot of other complex flavors - generally, it is a specific ingredient.
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Date: 2009-05-08 06:59 pm (UTC)If that won't work, then I'd switch to citric acids, like lemon. Although, generally, those are more concentrated, so the volume calculations might be off...
I'd never do a straight substitution of balsamic for wine vinegar, as it has a lot of other complex flavors - generally, it is a specific ingredient.