A Poll for Your Friday Afternoon

[gnomi]

[Poll #1396849]

Comments

[thespisgeoff.livejournal.com]

Sugar content in the balsamic's too high to really substitute, especially if this is something that will be cooked. It'll caramelize and make for Very Much Badness.

[crwilley.livejournal.com]

It might depend on red wine vs. white wine vinegar. I think the cider vinegar would substitute okay for red wine, but not necessarily for white.

...and yes, your food posts are making me hungry. I might end up making your gazpacho/macaroni and cheese menu for lunch tomorrow myself.

[eireangus.livejournal.com]

Shabbat Shalom! :-D

[madknits.livejournal.com]

Well, true, that, but think of the fascinating flavours it would impart!

Sometimes cooking should be an adventure into the unknown!
;-)

[autotruezone.livejournal.com]

depends on the recipe. You're an experienced cook. What do *you* think would work better with this particular recipe?

[aunt-becca.livejournal.com]

if you're going to write food posts, you should offer samples.

[aunt-becca.livejournal.com]

or have an open house so we can join in! seems fair :)

[thespisgeoff.livejournal.com]

Uh-huh. Balsamic can sometimes be an adventure into the fire alarm if it gets too hot...

[goldsquare.livejournal.com]

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.

[tapuz.livejournal.com]

Depends on the recipe, and whether it is red or white wine vinegar that is required.

Generally I would go for another vinegar (cider, white, rice), lemon or an old bottle of wine (since I have those around...)

[rivkaesque.livejournal.com]

1.66 tsb of the appropriate color wine and 1 tsp cider vinegar, with maybe a little extra salt or some such to balance out the extra sweetness.

[42itous.livejournal.com]

I'd use balsamic if the recipe contains other strong flavors, cider for sweeter flavors, rice vinegar for potentially Asian flavors, or cooking wine for stew. Those are the other vinegars or vinegar-like substances I have, if I ran out of regular red vinegar. Oh, and I have white vinegar too, but that's for volcanoes.

[gingicat]

Balsamic is a lovely flavor, but very different from red wine vinegar. Don't leave it out entirely, the recipe will taste very different without the acid.