nominaohm Posted October 3, 2012 Share Posted October 3, 2012 Can I use red wine vinegar? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted October 4, 2012 Moderators Share Posted October 4, 2012 Yep. Link to comment Share on other sites More sharing options...
Astrogirl Posted December 31, 2012 Share Posted December 31, 2012 So is sherry vinegar similarly OK? I searched, but didn't get any results. It's a good hack in places where you'd use sherry in a recipe. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 31, 2012 Share Posted December 31, 2012 Yep! The booze are out but their vinegars are in! Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 1, 2013 Share Posted January 1, 2013 But watch for sulfates! Link to comment Share on other sites More sharing options...
SarrizleP Posted January 1, 2013 Share Posted January 1, 2013 Could someone point me in the direction of good uses for vinegar? I've never cooked with it at all. What do you use it for? I am familiar with balsamic vinegar, with olive oil, for salads, but that's the extent of my knowledge! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted January 1, 2013 Share Posted January 1, 2013 I love it to dress my veggies! My current rave is pomegranate infused red wine vin. Link to comment Share on other sites More sharing options...
Simone Posted January 1, 2013 Share Posted January 1, 2013 SarrizleP, you can also use vinegar to soften beef that needs a long time to cook (stews) just add a bit when cooking. Balsamic is wonderful on strawberries or on raw beef. I also use it for my laundry by the way (especially on denim) to let the colours "stick". Only white vinegar of course. Link to comment Share on other sites More sharing options...
30Canandaigua Posted January 5, 2013 Share Posted January 5, 2013 Most vinegars have naturally occurring sulfites... Those are OK; must watch out for added sulfites though! Just went through the vinegar thing too... LOL! Link to comment Share on other sites More sharing options...
Susan W Posted January 5, 2013 Share Posted January 5, 2013 I love it to dress my veggies! My current rave is pomegranate infused red wine vin. I so love love this one. Link to comment Share on other sites More sharing options...
Rosieelli Posted January 6, 2013 Share Posted January 6, 2013 So if it just says sulfites as one of the ingredients then it should be okay, but if it says added sulfites, then it is a no, no, right? Link to comment Share on other sites More sharing options...
Derval Posted January 6, 2013 Share Posted January 6, 2013 No I think if its listed as an ingredient it means its been added. But if it says contains sulphites its ok. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted January 7, 2013 Share Posted January 7, 2013 It will look like this: No Ingredients: rice wine vinegar, potassium metabasulfite... Yes: Ingredients: Balsamic vinegar, grape must *contains sulfites If it's listed in the ingredients, bad news If it's an after note, you're ok Link to comment Share on other sites More sharing options...
Kim Christensen Posted January 7, 2013 Share Posted January 7, 2013 Right. Sulfites can be naturally occurring. Naturally occurring as part of a natural vinegar making process is good. Adding processed icky sulfites is bad Link to comment Share on other sites More sharing options...
SarrizleP Posted January 7, 2013 Share Posted January 7, 2013 I'm making some crockpot short ribs with red wine vinegar right now! Excited to see how they come out. And wow, cooking with vinegar kind of reminds me of Easter, haha. Link to comment Share on other sites More sharing options...
rachieleah Posted October 21, 2014 Share Posted October 21, 2014 If red wine vinegar is listed as an ingredient in a product (like a salad dressing, for instance), is there a way to know if the particular vinegar used contains added or naturally occurring sulfites? I've avoided the kalamata olives sold at my grocery store because I don't know what kind of sulfites are in the red wine vinegar that is one of the ingredients in the jar. Link to comment Share on other sites More sharing options...
Deb. Posted October 21, 2014 Share Posted October 21, 2014 And that's a very good call. Unless you go on the company's website and write to them and ask them to tell you what type of RWV and if it has NOS - there's no way of knowing. But you could certainly do that; I often write to companies to ask for additional info on ingredients. E.g. Aidells sausages who would not give me the list of ingredients because it would give away their secret recipe but they could confirm that there were no nightshade or nightshade spices. Link to comment Share on other sites More sharing options...
MeadowLily Posted October 21, 2014 Share Posted October 21, 2014 Would you give the brand name of a good red wine vinegar? I'm looking for one and may have to order it. I have an el cheapo grocery store one. Bleeech. Link to comment Share on other sites More sharing options...
tinman57 Posted October 21, 2014 Share Posted October 21, 2014 There was a great recipe for "Poulet au vinaigre" in Bistro Cooking by Patricia Wells. http://aubergechezrichard.blogspot.com/2010/06/la-volaille-au-vinaigre-de-vin-bistro.html Substitute ghee for the butter. Ingredients 3 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter 1 chicken -3 to 4 lbs; or 8 pieces of chicken your choice Salt and fresh cracked pepper 1 cup top grade red wine vinegar 2 medium tomatoes, peeled, cored, seeded and chopped 3/4 cup chicken stock 3 tablespoons minced parsley Directions 1. In a deep-sided skillet heat the olive oil with 1 tablespoon of butter over high heat. Season the chicken liberally with salt and pepper. When the fats are hot but not smoking add some of the chicken and brown one side until the skin of the chicken turns golden brown (about 5 minutes). Turn the pieces and brown them on the other side (about 5 minutes). Do no crowd the pan and if necessary do this en stages. 2. When all the chicken has been browned, remove it from the skillet and pour out the cooking fat. Return the chicken to the skillet and very slowly add the vinegar. If the pan is still very hot you could experience something similar to a vinegar death cloud. Over medium high heat reduce the vinegar to about half, turning the chicken from time to time coating each side with the vinegar. About 10 minutes. 3. Add the tomatoes and chicken stock. Cover and simmer gently over low heat. About 20 minutes. The chicken can and should be prepared ahead of time at this point. 4. To prepare the chicken for serving, remove it from the sauce and place it on a warm serving platter, cover and keep warm. If reheating the dish, heat the chicken while in the sauce then remove to a warm platter. Remove the sauce from the heat and whisk in the remaining 3 tablespoons of butter. Adjust your seasoning. Pour the sauce over the chicken and sprinkle on the parsley. Link to comment Share on other sites More sharing options...
Erika_whole30 Posted March 25, 2015 Share Posted March 25, 2015 Can someone explain to me why is it that red wine vinegar is allowed, but Dijon mustard is not compliant because it contains white wine vinegar?! Edit: never mind, it is not white wine "vinegar", it is white wine. Mustard is a fine choice, just read your labels carefully. French’s Yellow is compliant, but beware your Dijon—it often contains white wine, which rules it out during your Whole30. Link to comment Share on other sites More sharing options...
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