Hi,

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!

Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

levelwave wrote:
Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!



There is no such thing as Rice Wine Vinegar...





What damn nonsense are you talking about?!!!

Rice wine vinegar is made from rice wine (the wine made from the
fermentation of the broken starches and complex sugars,) then converted
into vinegar using a mother.

See:

http://shop.store.yahoo.com/chefshop/ricwinvinjap1.html

Richard


--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

On 2 Oct 2003 14:36:04 -0700, Hayley wrote:
Hi,

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!

I mostly use mine to make sushi rice, along with sugar and
salt. It's fairly mild, so it would probably work in salad dressings,
too. In Japanese cuisine, rice vinegar also gets used in sunomono,
various types of vinegared salads.

Ariane

On Thu, 02 Oct 2003 17:45:56 -0400, levelwave
wrote:

Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

This is the brand of rice wine vinegar I get at my supermarket:
http://tinyurl.com/pidm
And a google search for "rice wine vinegar" will get several hits. If
that's not what it is, there are several products that go by that
name.

David

On 2 Oct 2003 14:36:04 -0700, (Hayley) wrote:

Hi,

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!

I suggest you taste it and compare it to other vinegars and see what
you think. I bought it for sushi, but have learned to prefer it for
cole slaw, which I make without mayo.

David

"Hayley" wrote in message
om...
Hi,

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!

Use it when you want a milder vinegar. I use it on fresh tomato salad and
fresh cucumber salad. Also, use it to make sushi rice and other asian
dishes, like sauces and marinades.

Jack Sour

"levelwave" wrote in message
...
Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

Idiot!

Dimitri

vinegar


[VIHN-ih-ger]
Derived from the French vin aigre , "sour wine," vinegar is made by
bacterial activity thats converts fermented liquids such as wine, beer or
cider into a weak solution of ACETIC ACID (the constituent that makes it
sour). Vinegar has been used for centuries for everything from beverages
(like SHRUBS), to an odor-diminisher for strong foods such as cabbage and
onions, to a hair rinse and softener. There are a multitude of vinegar
varieties available today. In the United States, the most popular styles are
the fruity apple cider vinegar, made from fermented apple cider, and the
rather harsh-tasting distilled white vinegar, made from a grain-alcohol
mixture. The French prefer pleasantly pungent wine vinegars, which can be
made from either red or white wine. In Britain the favorite is mild malt
vinegar, obtained from malted barley. The exquisite Italian balsamic
vinegar, made from white Trebbiano grape juice, gets its dark color and
pungent sweetness from aging in barrels - of various woods and in graduating
sizes - over a period of years. It should be noted that many balsamic
vinegars contain SULFITES, which are primarily added to inhibit the growth
of unfavorable, flavor-detracting bacteria. Herb vinegars are made by
steeping fresh herbs such as dill and tarragon in vinegar. Popular fruit
vinegars include those made with raspberries and blueberries.

SEE BELOW!

Mild and slightly sweet rice vinegar, made from fermented rice, is widely
used in Japanese and Chinese cooking. It's a key element in dishes such as
SUSHI. Cane vinegar is made from sugarcane and has a rich, slightly sweet
flavor. Vinegar is essential in making pickles, mustards and VINAIGRETTES.
It adds a jolt of flavor to numerous sauces, MARINADES and dressings, and to
preparations such as SAUERBRATEN, SWEET-AND-SOUR dishes and marinated
HERRING. It's also widely used as a table CONDIMENT for dishes such as
England's FISH AND CHIPS. Vinegar should be stored airtight in a cool, dark
place. Unopened, it will keep indefinitely; once opened it can be stored for
about 6 months. See also MOTHER OF VINEGAR; SU.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

On Thu, 02 Oct 2003 22:30:00 GMT, "Dimitri"
shared the following:


"levelwave" wrote in message
...
Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

Idiot!

Is that amount of rudeness helpful? No.


Dimitri

vinegar


[VIHN-ih-ger]
Derived from the French vin aigre , "sour wine," vinegar is made by
bacterial activity thats converts fermented liquids such as wine, beer or
cider into a weak solution of ACETIC ACID (the constituent that makes it
sour). Vinegar has been used for centuries for everything from beverages
(like SHRUBS), to an odor-diminisher for strong foods such as cabbage and
onions, to a hair rinse and softener. There are a multitude of vinegar
varieties available today. In the United States, the most popular styles are
the fruity apple cider vinegar, made from fermented apple cider, and the
rather harsh-tasting distilled white vinegar, made from a grain-alcohol
mixture. The French prefer pleasantly pungent wine vinegars, which can be
made from either red or white wine. In Britain the favorite is mild malt
vinegar, obtained from malted barley. The exquisite Italian balsamic
vinegar, made from white Trebbiano grape juice, gets its dark color and
pungent sweetness from aging in barrels - of various woods and in graduating
sizes - over a period of years. It should be noted that many balsamic
vinegars contain SULFITES, which are primarily added to inhibit the growth
of unfavorable, flavor-detracting bacteria. Herb vinegars are made by
steeping fresh herbs such as dill and tarragon in vinegar. Popular fruit
vinegars include those made with raspberries and blueberries.

SEE BELOW!

Mild and slightly sweet rice vinegar, made from fermented rice, is widely
used in Japanese and Chinese cooking. It's a key element in dishes such as
SUSHI. Cane vinegar is made from sugarcane and has a rich, slightly sweet
flavor. Vinegar is essential in making pickles, mustards and VINAIGRETTES.
It adds a jolt of flavor to numerous sauces, MARINADES and dressings, and to
preparations such as SAUERBRATEN, SWEET-AND-SOUR dishes and marinated
HERRING. It's also widely used as a table CONDIMENT for dishes such as
England's FISH AND CHIPS. Vinegar should be stored airtight in a cool, dark
place. Unopened, it will keep indefinitely; once opened it can be stored for
about 6 months. See also MOTHER OF VINEGAR; SU.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.



--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.


:wq!

"levelwave" wrote in message
...
Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!


There most certainly is "rice wine vinegar" but it is identical to rice
vinegar. I have a bottle so labeled in my pantry. The vinegar is made from
rice wine, much like red wine vinegar and similar western products. As you
said it is used in many dipping sauces. It is a mild vinegar and can be a
nice change for salads.


--
Peter Aitken

Remove the crap from my email address before using.

"travis" wrote in message
...
On Thu, 02 Oct 2003 22:30:00 GMT, "Dimitri"
shared the following:


"levelwave" wrote in message
...
Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

Idiot!

Is that amount of rudeness helpful? No.

On the contrary - The next time he starts spewing information maybe, just
maybe he will check the information more carefully. Misconceptions are bad
for everyone.

Dimitri

On Thu, 02 Oct 2003 17:45:56 -0400, levelwave
wrote:

Hayley wrote:

Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

Of course, by now you know you're wrong...

I use rice wine vinegar in making sushi. I add sugar and salt to the
(boiling) vinegar and add it to the cooked sushi rice to make "sticky
rice."

I also use the vinegar in stir-fry sauces.

Mary

Dimitri wrote:
"travis" wrote in message
...

On Thu, 02 Oct 2003 22:30:00 GMT, "Dimitri"
shared the following:


"levelwave" wrote in message
...

Hayley wrote:


Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

Idiot!

Is that amount of rudeness helpful? No.


On the contrary - The next time he starts spewing information maybe, just
maybe he will check the information more carefully. Misconceptions are bad
for everyone.

Dimitri



Ruthless! : )

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

On Thu, 02 Oct 2003 23:14:25 GMT, Richard Periut
shared the following:

Dimitri wrote:
"travis" wrote in message
...

On Thu, 02 Oct 2003 22:30:00 GMT, "Dimitri"
shared the following:


"levelwave" wrote in message
...

Hayley wrote:


Does anyone here use Rice Vinegar? I just got a bottle of it and am
not really sure what to do with it. Thanks!


There is no such thing as Rice Wine Vinegar...

You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...

~john!

Idiot!

Is that amount of rudeness helpful? No.


On the contrary - The next time he starts spewing information maybe, just
maybe he will check the information more carefully. Misconceptions are bad
for everyone.

Dimitri

Well then I guess it's a good thing you called him an idiot over the
whole thing. Now I can see how that helped matters. Thanks for
clearing that up for me! :-)
*plonk*





Ruthless! : )


--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.


:wq!

"Richard Periut" wrote in message
...

snip

Ruthless! : )

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Absolute answers like "There is no such thing as Rice Wine Vinegar" deserve
absolute replies.

If you consider that ruthless then you are entitled to your opinion.

Dimitri