Easy To Follow Vinegar Guide & Tips For Using And Cooking With It

Your Easy to Follow Vinegar Guide

So we’ve talked about cooking oil, next up…. Vinegar! I know it can be overwhelming going to the grocery store and staring at dozens of different types & brands of products, so I’m going break down different ingredients, cooking techniques, gadget and tools. Next up, a guide to vinegar! Whether you’re cooking or cleaning,, here’s an easy to follow list of different types of vinegars & how to use them.

Vinegar Guide

DISTILLED WHITE VINEGAR

DISTILLED WHITE VINEGAR CAN ALSO BE CALLED PLAIN OLD WHITE VINEGAR. IT’S EXTREMELY VERSATILE AND CAN BE USED IN BOTH COOKING AND CLEANING.

FOR COOKING, IT’S USED IN MORE OFTEN IN UNCOOKED RECIPES LIKE PICKLING OR POACHING EGGS. SOMETIMES IT’S ALSO USED IN BAKING, NOT FOR THE FLAVOR – BUT FOR STABILIZING & HELPING THINGS RISE.

IF YOU MIX WHITE VINEGAR WITH BAKING SODA, IT MAKES A FOAMING SOLUTION THAT IS GREAT FOR CLEANING POTS & PANS. YOU CAN ALSO MIX EQUAL PARTS VINEGAR & WATER IN A SPRAY BOTTLE TO MAKE ALL PURPOSE CLEANER. PEOPLE ALSO USE IT TO SOFTEN LAUNDRY, KEEP FLOWERS FRESH, DE SCALE COFFEE MAKERS & FOR OTHER HOUSEHOLD HACKS.

WHITE WINE VINEGAR

WHITE WINE VINEGAR & DISTILLED WHITE VINEGAR AREN’T THE SAME THING. WHITE WINE VINEGAR IS MADE OUT OF FERMENTED WHITE WINE!

THE TASTE ISN’T AS INTENSE AS REGULAR WHITE VINEGAR. YOU’LL SEE IT USED A LOT IN SALAD DRESSINGS, BRINING, MARINADES & SAUCES. I USE IT WHEN MAKING HOLLANDAISE & BEARNAISE SAUCES.

UNLIKE RED WINE VINEGAR, IT WON’T STAIN YOUR FOODS (BECAUSE IT’S COLORLESS) – WHICH MAKES IT POPULAR FOR PICKLING.

WHITE BALSAMIC VINEGAR

ANOTHER TYPE OF WHITE VINEGAR! WHITE BALSAMIC VINEGAR ISN’T AS POPULAR AS “REGULAR” OR AUTHENTIC BALSAMIC VINEGAR. IT’S A BLEND OF WHITE GRAPE MUST (GRAPE PRESSINGS) & WHITE WINE VINEGAR.

IT’S SIMILAR TO DARK BALSAMIC VINEGAR IN FLAVOR, BUT IS A LITTLE LESS SWEET, THE MAIN REASON YOU WOULD USE WHITE BALSAMIC VINEGAR IS FROM AN AESTHETIC PERSPECTIVE – IT WON’T CHANGE THE COLOR OF YOUR FOOD.

BALSAMIC VINEGAR

NOW WE’RE TALKING ABOUT AUTHENTIC BALSAMIC VINEGAR – THE DARK KIND. I ALWAYS REFER TO BALSAMIC AS THE FANCY VINEGAR.

THE LONGER IT’S AGED, THE DARKER & SWEETER THE COLOR AND THICKER THE CONSISTENCY (SEE BALSAMIC GLAZE). THERE ARE A LOT OF BALSAMIC VINEGARS FOR SALE AT THE STORE, BUT THEY CAN VARY IN PRICE – SOME COST OVER $200.

IT’S ONE OF THE MOST POPULAR VINEGARS – IT’S GREAT FOR PAIRING WITH FOOD, MIXING WITH OLIVE OIL FOR A SIMPLE DRESSING, USED IN MARINADES, DRIZZLED ON TOP OF VEGETABLES, ETC. YOU’LL SEE IT USED IN A LOT OF ITALIAN RECIPES & SERVED WITH OLIVE OIL FOR DIPPING BREAD.

BALSAMIC GLAZE OR REDUCTION

IN ADDITION TO BALSAMIC VINEGAR, YOU’LL ALSO SEE BOTTLES OF BALSAMIC GLAZE OR BALSAMIC REDUCTION FOR SALE.

THE MAIN DIFFERENCES ARE CONSISTENCY & SWEETNESS. BALSAMIC VINEGAR IS COMPLETELY LIQUID, LESS SWEET & USUALLY USED IN RECIPES. WHILE BALSAMIC GLAZE IS JUST BALSAMIC VINEGAR THAT HAS BEEN COOKED DOWN, ORE REDUCED. MAKING IT THICKER AND SWEETER.

USE BALSAMIC GLAZE TO DRIZZLE ON THINGS LIKE BRUSCHETTA, CAPRESE SALAD, VEGETABLES, STEAK, PIZZA, ETC.

CHAMPAGNE VINEGAR

CHAMPAGNE VINEGAR IS MADE OUT OF FERMENTED CHAMPAGNE. IT HAS THE LIGHTEST FLAVOR OF THE VINEGARS & IS A LITTLE SWEET / TART.

USE IT IN SALAD DRESSINGS & BRAISING MEATS LIKE PORK AND CHICKEN. IT’S GREAT FOR ADDING A LITTLE TANG TO YOUR DISHES WITHOUT OVERPOWERING OTHER FLAVORS. IF YOU CAN’T FIND IT AT THE STORE, YOU CAN TRY SUBSTITUTING RICE VINEGAR OR WHITE WINE VINEGAR.

RED WINE VINEGAR

VINEGAR MADE FROM, YOU GUESSED IT… RED WINE!

IT HAS A TON OF USES, LIKE SALAD DRESSINGS, SAUCES, MARINADES, REDUCTIONS & PICKLING. YOU’LL ASLO SEE IT USED IN SLOW COOKER RECIPES. IT’S GREFAT FOR TENDERIZING MEAT, PASTA SALAD, SAUTÉED MUSHROOMS & EVEN CARAMELIZED ONIONS.

IT’S WHITE WINE VINEGAR’S COUNTERPART – INSTEAD OF BEING COLORLESS, IT HAS A LIGHT RED OR PINK COLOR FROM THE RED WINE.

SHERRY VINEGAR

ANOTHER TYPE OF WINE VARIETAL VINEGAR, SHERRY VINEGAR IS MADE FROM SHERRY WINE.

YOU’LL SEE IT USED IN MORE SPANISH AND BASQUE COOKING. BON APPETIT CALLED IT “BALSAMIC’S COOLER COUSIN”, BECAUSE IT CAN BE USED IN MOST RECIPES THAT CALL FOR BALSAMIC VINEGAR. BUT IT HAS A MORE DELICATE TASTE.

USE IT IN vinaigrette RECIPES, VEGETABLE SOUPS (TO BRIGHTEN UP THE FLAVORS), TO MARINATE MEAT, FISH OR VEGETABLES,

RICE VINEGAR

RICE VINEGAR IS A STAPLE IN ASIAN RECIPES. IT’S MADE FROM RICE WINE. ARE YOU SEEING A PATTERN YET!? A LOT OF TIMES IT WILL SAY RICE WINE VINEGAR ON THE BOTTLE.

YOU’LL SEE IT USED IN A TON OF SAUCES, MARINADES & DRESSINGS. AS WELL AS STIR FRIES, FRIED RICE, SUSHI, BULGOGI AND A TON OF OTHER DISHES. IT’S A GRAIN VINEGAR – SO IT’S MILD, A LITTLE SWEET & HAS A MELLOW FLAVOR. MAKING IT EASY TO USE. BECAUSE IT’S THE MOST MILD & LEAST ACIDIC, IT’S EXTREMELY VERSATILE.

APPLE CIDER VINEGAR

I WOULD SAY APPLE CIDER VINEGAR IS THE MOST NEWLY POPULAR VINEGAR. IT’S GAINED POPULARITY BECAUSE OF HOW VERSATILE IT IS.

IT’S MADE OUT OF FERMENTED APPLE JUICE – WHICH GIVES IT A SUPER UNIQUE FLAVOR. YOU CAN USE IT JUST LIKE OTHER VINEGARS TO MAKE SALAD DRESSINGS, SAUCES & MARINADES. IT’S GREAT FOR ADDING A TART TASTE OR EXTRA KICK.

PEOPLE ALSO USE IT FOR HEALTH BENEFITS LIKE AIDING DIGESTION & IMPROVING GUT HEALTH – SO YOU’LL SEE IT USED IN A LOT OF HEALTH & WELLNESS TONICS.

MALT VINEGAR

MALT VINEGAR IS MADE FROM MALTED BARLEY. WHEN YOU SEE VINEGAR ON A TABLE AT A RESTAURANT, BAR OR PUB – IT’S MALT VINEGAR. IT’S THE TYPE OF VINEGAR USED IN FISH & CHIPS!

IT ADDS A NUTTY, TOASTY, CITRUSY FLAVOR TO DISHES. SO YOU’LL SEE IT AS A DIPPING SAUCE OR DRIZZLE & USED IN CONDIMENTS.

Check Out the Vinegar Guide TikTok Video!