what is the difference between white and brown vinigar in cooking.?

Question

can i use brown vinigar instead of white in a recipie??

Answer 1

So-called "white vinegar" (actually transparent in appearance) can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water. It is used for culinary as well as cleaning purposes.

Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged between 3 - 12 years and even older and is expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product.

>>>>>>>>>>>>>Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow.





Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Vinegar can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol (see acetic acid).

Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of yeast and acetic acid bacteria, known as the mother of vinegar. Fast methods add mother of vinegar (i.e bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation.

In fast production processes, vinegar may be produced in a period ranging between 38 hours and three days.

http://en.wikipedia.org/wiki/Vinegar

Contents [hide]
1 Production
2 Types of vinegar
2.1 White
2.2 Malt
2.3 Wine
2.4 Apple cider
2.5 Fruit
2.6 Balsamic
2.7 Rice
2.8 Coconut
2.9 Cane
2.10 Raisin
2.11 Beer
2.12 Honey
2.13 Chinese black
2.14 Flavored vinegars
3 Culinary uses
4 Medicinal uses
4.1 Blood glucose control and diabetic management
4.2 Diet control
4.3 Treatment for jellyfish stings
4.4 Traditional and anecdotal treatments
4.5 Veterinary treatment
5 Cleaning
6 Agricultural and horticultural uses
6.1 As a herbicide
7 Miscellaneous
8 References
9 See also
10 External links

Answer 2

The flavor. For the second question, I suppose you could use white instead of brown. You did not say what you are cooking. When I am cooking a darker meat, such as a pot roast, I always use a darker balsamic vinegar. And with pork, chicken or fish I usually use a white balsamic vinegar, but not always. It really depends on the recipe. But, I never cook a pot roast without my dark balsamic. I would never use an apple cider vinegar for my pot roast, but have seen recipes where it is called for, i.e. German and swedish recipes. There are probably a lot of others, too. I believe it depends on the recipe. If a recipe needs a bold, bountiful taste it might call for a dark balsamic or apple cider vinegar, even red wine itself, and a more subtle taste might use a white wine vinegar or white wine or a light balsamic. I am just speaking from my cooking experiences here.

Answer 3

White vinegar is a poor product. Cheap and nasty. Always use white WINE vinegar! This is best for salad dressings,etc. Brown vinegar is used for pickling, eg:onions.It can also be used with herbs and spices in a meat marinade. Balsamic vinegar is a superior product and used in small amounts with a white wine vinegar to create accent taste in a vinaigrette dressing.

Answer 4

whit vinegar is distilled vinegar and the brown is apple cider vinegar which is nothing more than apple cider gone sour in the process and that is the same way that we get wine vinegars...and the seasoned vinegars are nothing more than things added...the malt vinegar that the british are fond of is made from malt gone sour...of course all of these have a special process.....

Answer 5

brown vinegar is made from apple cidar, and white vinegar is distilled from grain.. they are interchangable in some instances but i really wouldnt.. there is a difference in taste..

Answer 6

WHITE VINEGER- Synthetic Vineger
BROWN VINEGER- Natural Vineger

Answer 7

the color one is white second is brown!

Answer 8

color