Hello Ceekay
Please redpill me on vinegars
I like how they taste (except balsamic)
But I never feel the urge to reach for it
Am I missing out by not adding it to my guychow?
It's never been a popular condiment in my family so maybe I'm just not used to / nostalgic for it
How do I know if a dish needs more acid or whatever?
How/when/why do you guys use it?
Thanks lads

white vinegar has a mild flavor and is cheaper than water, good when you need a lot of vinegar, like quick pickling vegetables. white wine vinegar (and lemon juice) are nice, neutral-ish flavors to add zing to dishes.
>How do I know if a dish needs more acid or whatever?
when it needs "something" but you've already got enough salt and fat.

viniggers huehuehehuehue

>>21488476

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>cheaper than water
Can I substitute water with vinegar in recipes to save money?

It's good with greasy/fatty stuff obviously. Also a splash is great with potato based dishes like pierogis and will add dimension to gravies and sauces. You should try a better balsamic, the cheap ones with sugar in them are totally different from real balsamic which is complex and adds a lot of flavour, especially in Italian tomato based sauces. You can also make quick pickle side dishes for daily meals by thin slicing cucumber, carrot or whatever and soaking in salt, vinegar and fresh herbs.