Besides balsamic, what are some tasty vinegars to put on green salads?

Question

thanks.

Answer 1

balsamic vinegar = aceto balsamico = aceto di balsamico   Pronunciation:  ball-SAHM-ick  Notes:    This enormously popular Italian vinegar is prized for its sweet, fruity flavor and mild acidity.  It's terrific for deglazing pans, dressing salads and vegetable dishes, and for seasoning everything from grilled meat to poached fruit.  Its quality varies enormously.   Expensive artisan-made balsamic vinegars (labeled traditional or tradizionale) are aged in wood barrels for at least 12 years and can cost over $100 per bottle.  They're exquisitely complex, syrupy and only slightly acidic.  Those who can afford them often drink them as they would a vintage port, or use them in desserts, where their sweetness and subtleties can be shown off to best advantage.  Cheaper commercial brands are watered down with wine vinegar and artificially colored, but they're fine for most recipes.   Substitutes:   brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar

  



cane vinegar = sukang iloko    Notes:   This is made from sugar cane syrup, and varies in quality.  You can get cheap cane vinegar in Filipino markets, but the Vinegarman at www.vinegarman.com recommends that you hold out for the smoother Steen's Cane Vinegar, which is made in Louisiana.    

champagne vinegar   Notes:   This light and mild vinegar is a good choice if you're want to dress delicately flavored salads or vegetables.  Mix it with nut or truffle oil to make a sublime vinaigrette.   Substitutes:  white wine vinegar (not as mild) OR rice vinegar (not as mild) OR raspberry vinegar (not as mild) OR apple cider vinegar (not as mild)



Chekiang vinegar

Chenkong vinegar

Chinese black vinegar = black vinegar = black rice vinegar = Chinese brown rice vinegar = brown rice vinegar = Chinkiang vinegar = Chekiang vinegar = Chenkong vinegar = Zhejiang vinegar    Notes:    The best Chinese black vinegars are produced in the province of Chinkiang (or Chekiang or Zhejiang--there are many spellings).  Black vinegar is more assertive than white rice vinegar, and it's often used in stir-fries, shark's fin soup,  and as a dipping sauce.   Gold Plum is a well-regarded brand.    Substitutes:  balsamic vinegar (similar, but more expensive) OR red rice vinegar (Add a bit of sugar to sweeten it.) OR apple cider vinegar OR wine vinegar OR Worcestershire sauce (as a dipping sauce)  

Chinkiang vinegar

cider vinegar = apple cider vinegar    Notes:   Made from fermented apples, this fruity vinegar is inexpensive and tangy.  While it's not the best choice for vinaigrettes or delicate sauces, it works well in chutneys, hearty stews, and marinades.  It's also used to make pickles, though it will darken light-colored fruits and vegetables.    Substitutes:  malt vinegar OR white vinegar (a good choice for pickles) OR wine vinegar (not for pickles)  



coconut vinegar = s**a ng niyog    Notes:  This is a somewhat harsh and potent vinegar that's common in the Philippines, Southeast Asia, and southern India.   Substitutes:  cane vinegar OR 3 parts white vinegar plus 1 part water OR white wine vinegar OR cider vinegar



cranberry vinegar  Substitutes:  raspberry vinegar OR red wine vinegar (sweetened, if you like, with some sugar)

distilled vinegar

flavored vinegar = infused vinegar   Notes:   These are vinegars that have been flavored, usually with herbs, fruit, garlic, or peppercorns.   They're handy if you want to whip up a flavorful salad dressing or sauce in a hurry.



fruit vinegar   Notes:    Fruit vinegars are assertive without being pungent, so they make terrific salad dressings.  More healthful ones, too--since they're not as pungent as other vinegars, you can cut calories by using less oil.   They're also good in marinades and in sauces for roasted meats, especially poultry, ham, pork, and veal.   Popular commercial vinegars include raspberry vinegar, blueberry vinegar, and mango vinegar.  They're easy enough to make at home, but seek out a trustworthy recipe.  If too much fruit is added to the vinegar, it may not be sufficiently acidic to ward off harmful microbes.   Substitutes:  vinegar plus fresh fruit OR champagne vinegar OR cider vinegar (sweetened, if you like, with some sugar) OR wine vinegar (sweetened, if you like, with some sugar)





herb vinegar   Notes:   Herb vinegars are a convenient way to preserve fresh herbs and to incorporate their flavor into salad dressings, marinades, and sauces.   They're easy to make at home.  Just put one or two sprigs of clean, fresh herbs in a bottle of warm vinegar, tightly seal the bottle, and let it stand for at least a few days.  The sprigs will eventually become bitter, so remove or replace them after a few weeks.   Make sure that the vinegar you use has an acidity level of at least 5% (this information is given on the label).  Wine, rice, or cider vinegars are good bases for most herb vinegars.

Answer 2

White balsamic

cider vinegar

sherry vinegar

champagne vinegar

Answer 3

apple cider vinegar has a nice tang to it but its an aquired taste

or red wine vinegar is very good

Answer 4

Raspberry Vinegarette

Kraft foods makes a great one

Answer 5

Red or white wine vinegar .... rice vinegar  ... raspberry vinegar

Answer 6

You can infuse your own high quality vinegars. Just use a white vinegar and do your own thing.

Answer 7

My favorites are:

Red wine

Garlic Red Wine

Raspberry

Rice Wine  

Answer 8

In North europe they used the apple cider vinegar,plum vinegar and malt vinegar.In  Mediterranean they are fond of red wine vinegar,sherry vinegar and champagne vinegar.Besides of famous balsamic from Italy they use also the aceto di vinaigre or the white wine vinegar.In Asia the are using rice wine vinegar,black rice wine vinegar ,sugarcane vinegar,coconut vinegar and palm vinegar.

Answer 9

A fruit vinegar like raspberry or elderflower wine vinegar are both delicious.  

Answer 10

Garlic vinegar is really good too. Try some vinaigrettes, like Raspberry Vinaigrette.  

Answer 11

I like to mix red wine vinegar with some olive oil, black pepper, salt, and garlic. It makes a really nice, somewhat tangy vinaigrette.

Answer 12

white wine vinegar.

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