"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 01-26-2011, 07:18 PM   #1
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Rice cooking wine, rice vinegar?

I am making a dipping sauce for Thai garlic chicken. Here is what it calls for

1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
1/3 cup brown sugar, lightly packed
4 cloves garlic, minced
1-2 fresh red chilies, minced OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
1 Tbsp. fish sauce
1 Tbsp. soy sauce

I have rice cooking wine. Can I use that for the rice vinegar or should I go with one of their substitutes? If so which one?

Thanks.

__________________

__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 01-26-2011, 08:02 PM   #2
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
Rice cooking wine should be fine.
I've actually never used to the stuff..I keep Rice wine vin around at all times.. but yeah, I would assume it would be ok
if you are worried about it, apple cider vin. would be ok in the situation
__________________

__________________
garlicjosh is offline   Reply With Quote
Old 01-26-2011, 08:11 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Rice wine and rice wine vinegar are two completely different things and are not interchangeable.

Like you wouldn't use white wine when the recipe called for white wine vinegar.

I make dipping sauce much like yours all the time and would highly recommend NOT using rice wine, but rather some sort of vinegar - even white vinegar if need be. If using white, cut it with a bit of water, as it's much more acidic than rice wine vinegar.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-26-2011, 08:16 PM   #4
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
well then..there you go
I would for sure say that in my none experience of cooking with it...i would just turn to a vinegar.

Isn't the acid level much closer in apple to that of rice?
__________________
garlicjosh is offline   Reply With Quote
Old 01-26-2011, 08:22 PM   #5
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Quote:
Originally Posted by jennyema View Post
Rice wine and rice wine vinegar are two completely different things and are not interchangeable.

Like you wouldn't use white wine when the recipe called for white wine vinegar.

I make dipping sauce much like yours all the time and would highly recommend NOT using rice wine, but rather some sort of vinegar - even white vinegar if need be. If using white, cut it with a bit of water, as it's much more acidic than rice wine vinegar.

I have lots of vinegars to choose from. Red wine, white wine, balsamic, apple cider and plain white, just no rice. Now I just need to decide which one. Im thinking the apple cider like "garlicjosh" suggested. What would you use?
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 01-26-2011, 08:59 PM   #6
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
I would use cider and cut back slightly on the sugar. You can always add more.

It will be a tan rather than a clear sauce. If that matters, use white vinegar cut slightly with water.

Rice vinegar/rice wine vinegar is a great staple, as it's very light in both flavor and acidity. I recommend picking some up to keep on hand sometime
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-26-2011, 11:19 PM   #7
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
Quote:
Originally Posted by jennyema View Post
I would use cider and cut back slightly on the sugar. You can always add more.

It will be a tan rather than a clear sauce. If that matters, use white vinegar cut slightly with water.

Rice vinegar/rice wine vinegar is a great staple, as it's very light in both flavor and acidity. I recommend picking some up to keep on hand sometime

i go through so much of the rice vinegar.. but i make a lot of Japanese rice every week too
__________________
garlicjosh is offline   Reply With Quote
Old 01-27-2011, 09:16 AM   #8
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Thanks. and I am going to buy some of the rice on my next shopping trip for certain!
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 01-27-2011, 12:00 PM   #9
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Okay this thread may finally answer a question I have. A recipe I was making called for rice wine vinegar. At the Asian market, I found rice wine and rice vinegar but no rice wine vinegar. (This was an Asian dish). Can someone explain the differences between these 3?
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 01-27-2011, 12:25 PM   #10
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by jabbur View Post
Okay this thread may finally answer a question I have. A recipe I was making called for rice wine vinegar. At the Asian market, I found rice wine and rice vinegar but no rice wine vinegar. (This was an Asian dish). Can someone explain the differences between these 3?
Rice Vinegar is Rice Wine Vinegar. Rice wine has not turned to vinegar. Rice wine vinegar is generally less acidic or milder, and sweeter than any of the other vinegars. There really is no good substitute for it. In my opinion, apple cider vinegar would be the least likely substitute. The best choice for a sub would be a diluted plain white vinegar. Personally I wouldn't make the recipe without Rice Vinegar.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
cooking, rice, wine

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.