rice WINE vinegar???

[andrea- home]

in a certain CL issue that shall remain nameless, there are several chinese recipes that call for RICE WINE. next to these recipes near a list of "chinese pantry staples", there is a photo of RICE WINE VINEGAR. are these two items the same? interchangeable? CL? anyone?

[BethR]

Originally posted by andrea- home:
in a certain CL issue that shall remain nameless, there are several chinese recipes that call for RICE WINE. next to these recipes near a list of "chinese pantry staples", there is a photo of RICE WINE VINEGAR. are these two items the same? interchangeable? CL? anyone?

No, they're not the same. Rice wine vinegar is vinegar made from rice wine, just as white wine vinegar and red wine vinegar are vinegars made from white and red wines. I think rice wine vinegar is one of the mildest-tasting vinegars.
Beth http://www.cookinglight.com/bbs/smile.gif

[Beth]

Yes, and to make it more confusing, you may find plain rice wine vinegar and seasoned rice wine vinegar,which is sweetened, not seasoned with spices.

[shoyski]

I asked about this last week, too, since I was a bit confused as well. One response was to try vermouth. I made the Cinnamon-Beef Noodles (Jan 2001) and subbed in cooking vermouth with no problem.

[Grace]

Oh Shelly, how was that recipe? It's one I want to try, but would love to hear your review!

NEVERMIND! I see you review of it on a separate thread!


[This message has been edited by Grace (edited 01-07-2001).]

[andrea]

shoyski-- i assume your sub was vermouth for rice wine, not rice wine vinegar?

my pantry includes white and red cooking wine, sherry, vermouth, all kinds of vinegar (including rice wine vinegar). these things all keep for a decent amount of time. i know it's ideal to use REAL wine but if it only calls for 1/4-1/2 cup, i don't want to open a bottle. you know? rice wine is one of those things that doesn't seem would get used often enough to buy a bottle. anyone know how long it keeps?

[laughsandlaughs]

they aren't the same, but I sometimes substitute some of the rice wine vinegar with a little water for the rice wine and it turns out fine...I did that last night with the Shrimp Fried rice and you would never have known.

[Beth H]

Almost all of those recipes, I noticed, called for either rice wine or sake. I hate to buy alcohols that I wouldn't normally have on hand, so vermouth sounds like a good compromise. How were the Cinnamon-Beef noodles? Those were high on my list from the recent nameless issue. http://www.cookinglight.com/bbs/smile.gif

[Joyce]

I buy Mirin (sweet rice wine) in the chinese food store for $3.99 per qt.

[venus]

Mirin is good stuff! For those of you who don't want to buy something you won't use again, it can be put in soooo many recipes. If you mix it with soy sauce and reduce it is makes a glaze that is delish on fish, beef, chicken--oh heck, anything! It's also good in miso soup or in sauce for soba, just about any kind of stirfry...

I have to buy some sherry next. I hate the smell of vermouth, so I don't use it too often.

[LGBurns]

I tend to use sherry in place of mirin because it keeps so well. Does mirin keep as long as sherry? If it does, I'll start buying both.

[Beth]

I noticed Joyce mentioned an oriental grocery. I have found better rpices on all the oriental items there, and very fresh produce. I even found that the raw peanuts for peanut brittle (and feeding the birds) were less ther ($1.35 vs $2.-2.50). Now to the Cinnamon Beef Noodles review....

[mlou]

I think mirin probably keeps forever, I buy it it large bottles and have never had a problem with it. And I agree with everyone else, it is downright addicting, just that perfect amount of sweet for so many things!

[laughsandlaughs]

Keep your Mirin in the fridge so that it won't ferment and you can keep it a long time.