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testkitchen45
02-08-2007, 08:27 PM
Can I sub sherry cooking wine for sherry vinegar? I'm going to try the Trout with Lentils from CL March 2004, and no local store carries sherry vinegar. Thanks!

ljt2r
02-08-2007, 08:42 PM
Can I sub sherry cooking wine for sherry vinegar? I'm going to try the Trout with Lentils from CL March 2004, and no local store carries sherry vinegar. Thanks!

I would think you would be better off subbing a different vinegar--although I am not sure which one. Maybe red wine vinegar? NOT balsamic or cider, IMHO, they are too sweet. White and rice would be too bland. I have never had white wine vinegar, so not sure about it....

honeygirl1971
02-09-2007, 01:54 AM
I agree, red wine vinegar would be a better sub...

Mr Mad
02-09-2007, 10:14 AM
From the Cook's Thesaurus

sherry vinegar = sherry wine vinegar = vinagre de Jer�z = Jerez vinegar = vinagre de Xeres = Xeres vinegar Notes: Sherry vinegar is Spain's answer to balsamic vinegar. It's assertive yet smooth, and great for deglazing pans and perking up sauces, especially those that will accompany hearty meats like duck, beef, or game. The most expensive sherry vinegars are aged for a long time in wood casks.

Substitutes: balsamic vinegar OR red wine vinegar (Also add a little sugar if you wish.) OR rice vinegar

luv2cook
02-09-2007, 10:22 AM
Personally, i would hunt down the sherry vinegar. It's GOOD stuff!

ljt2r
02-09-2007, 02:21 PM
From the Cook's Thesaurus

sherry vinegar = sherry wine vinegar = vinagre de Jer�z = Jerez vinegar = vinagre de Xeres = Xeres vinegar Notes: Sherry vinegar is Spain's answer to balsamic vinegar. It's assertive yet smooth, and great for deglazing pans and perking up sauces, especially those that will accompany hearty meats like duck, beef, or game. The most expensive sherry vinegars are aged for a long time in wood casks.

Substitutes: balsamic vinegar OR red wine vinegar (Also add a little sugar if you wish.) OR rice vinegar

Interesting--sherry vinegar does not remind me of balsamic at all. I find balsamic to be much sweeter. Sherry vinegar is the only vinegar I have tried that I didn't like much.

jimjimmerjim
02-09-2007, 03:52 PM
If there is an Italian market anywhere near you try there.

I looked and looked for sherry vinegar here in all the higher end supermarkets, and found Spanish sherry vinegar in the local Italian market.

ljt2r
02-09-2007, 05:04 PM
I got sherry vinegar at Wegman's.

dneilson
02-10-2007, 09:48 PM
Can I sub sherry cooking wine for sherry vinegar? I'm going to try the Trout with Lentils from CL March 2004, and no local store carries sherry vinegar. Thanks!

Greetings!!

Sherry (wine) is not the same is sherry wine vinegar (alcohol in sherry wine turns to acetic acid)...just like apple cider is not the same as apple cider vinegar (fermented apple cider). Acidic levels are completely different. In general, vinegars are used for their acidic qualities more than their flavors.

Dolores

testkitchen45
02-11-2007, 08:08 AM
Thanks to all! My schedule got crazy, and I forgot to defrost the fish. :o I hope to try this recipe this week, but am not sure yet what I'll use. If it's good, I'll post a review; appreciate everyone's input!

testkitchen45
02-21-2007, 05:25 PM
Well, the Kitchen Powers-that-Be must not want me to try this trout recipe. I had a huge hunk of vacation-caught trout defrosting, finally, and found out the hard way that the top part, which I kept checking to see how the defrosting was going, can still be rock-hard while the bottom part is already defrosted . . . and spoiling. So, fish in the trash. This is after I forgot to defrost it in the first place. Then, no local stores carried sherry vinegar. I tried a new grocery store today for my whole list, & found sherry vinegar--at $7.99 a bottle! :eek: No, thanks. Despite the fact that I want to try two recipes that require it, I'll try your suggestions and substitute red-wine vinegar; I just can't justify $7.99 for that.

(Maybe I should just whip up some mac & cheese.)

ljt2r
02-21-2007, 05:52 PM
Well, the Kitchen Powers-that-Be must not want me to try this trout recipe. I had a huge hunk of vacation-caught trout defrosting, finally, and found out the hard way that the top part, which I kept checking to see how the defrosting was going, can still be rock-hard while the bottom part is already defrosted . . . and spoiling. So, fish in the trash. This is after I forgot to defrost it in the first place. Then, no local stores carried sherry vinegar. I tried a new grocery store today for my whole list, & found sherry vinegar--at $7.99 a bottle! :eek: No, thanks. Despite the fact that I want to try two recipes that require it, I'll try your suggestions and substitute red-wine vinegar; I just can't justify $7.99 for that.

(Maybe I should just whip up some mac & cheese.)

DH mentioned that sherry vinegar was expensive also. Which is too bad since I bought it for one recipe and didn't love it. :(

catcancook
02-21-2007, 05:56 PM
I've substituted mirin which is a sweet rice wine vinegar for sherry vinegar and it worked fine. It may be harder for you to find than the sherry vinegar depending on where you live. Here on the west coast where Asian foods are common, my local, independent grocery store carries mirin.