Dear “Cooks,”
I have been seeing more and more recipes asking for rice wine vinegar. I cannot find it - even in a Japanese grocer. I am confused as to the differences of “rice wine vinegar”, “rice vinegar”, “murin” and “sake” for cooking. Can you please let me know which can be used without affecting the outcome?? I would appreciate any info/suggestions that you have………………..thank you,
Sue
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Dear Sue,
Rice vinegar, rice wine vinegar and sake are all different things and mostly can be interchanged, depending on what you are making. Rice vinegar is made from fermented rice while rice wine vinegar is made from rice wine and sake is an alcohol. The two vinegars are pretty mild, although you can get Chinese and Japanese versions and you can get red, clear (white) or black types.
If you have a marinade or salad dressing recipe that calls for one of these, you can definitely go with what you find in your local store and don’t sweat it if it isn’t a perfect match to your recipe. However, these are all so mild that you might want to experiment if you get the chance, to see which one works best for you. if you can’t find any of these, you can use white vinegar in a pinch.
08.04.08 @ 8:03 am
Rice vinegar is mild, and slightly sweetened, it is not comparable with white, cidar vinegar which are quite tart. I use it in everything that calls for reg. vinegar because I do not like anything sour.
08.04.08 @ 3:54 pm
I love cooking lots of foods and I love using your recipes, the problem is, my husband will not eat vinegar or anything with vinegar in it, or any kind of condiment for that matter :(. Is there something that I can use to replace the vinegar in recipes and still get good results
08.04.08 @ 4:53 pm
Rach, Salt in right hand over left shoulder for luck, pepper in left hand over right shoulder for luck. A new spice for you Serendipity @ JessHall.com website, great stuff. I’ve watched you enough to know that you have a full proof method of boiling hard-boiled eggs but I didn’t write it down and haven’t done them in a while. Could someone please let me know? Thanks, Sue
08.05.08 @ 12:21 pm
I have purchased rice wine vinegar at the King Soopers grocery stores in Colorado.
08.07.08 @ 5:24 pm
Dear Cooks,
I love cooking but only want to decorate and design desserts. I have a ton of ideas and came up with a good cookie idea. But I don’t know how to make my own dough. How do you make your own dough? Oh and Racheal Ray I love watching your show!
08.08.08 @ 12:28 pm
Sue, I saw a recent episodes where Rachael talked about making perfect hard-boiled eggs. Put the eggs in cold water in a pot. Cover, and bring to a boil. As soon as the water starts boiling, turn off the heat (leave the cover on) and let the eggs sit in the water for ten minutes. Then run under cold water and you’ll have perfect hard-boiled eggs every time!
08.08.08 @ 3:14 pm
I actually wanted to ask a question but I can’t figure out how to do that. Do your mystery tasters actually taste the food? I have never seen them do so. I have never heard them make a comment about how the food tastes. Whats the point?
Jean
08.17.08 @ 11:32 am
Hi!
I’m Dana and I live in Saudi Arabia where alcohol is nowhere to be found, and alot of Rachael’s recipes call for wine in cakes or wine vinegar in salads. And I know these things have a unique and delicious flavour.. which is why i wanted to ask: are there any non-alcoholic substitues?
Thanks,
Dana
09.10.08 @ 1:32 am
Hi,
I’ve been surching for one of your meatball recipies, but can’t find it. It’s the one where you put a cherry tomato in the center of one bunch and cheese in the center of another bunch, then roasted them. Can someone help me with this?
Thanks,
Lee
09.10.08 @ 1:36 am
Hi,
Can someone help me find the roasted meatball recipie calling for one batch of meatballs with a small cherry tomato in the center, and another batch with a lump of chees in their centers?
Thanks
Lee
09.16.08 @ 4:15 pm
Hello All
I subscribe to Rachael Ray’s magazine. After reviewing the Everyday Menu planner I decided I wanted to try the “Pan Fried Chops with Grape Salad”. The receipe suggested serving this dish with Sauteed Baby Potates. I’m at a lost on how to Sautee baby potatoes. I know in order to sautee I must go about once over in a pan with EVOO, should I then slice the potatoes and put them in the pan and just let them set for awhile until they get a little soft? If I do, won’t they be sitting for a very long time as potatoes are very hard???? I’m at a lost, please help.
Thanks
10.02.08 @ 12:09 pm
I want to freeze potatoes.How do I prepair them for the freezer?
10.03.08 @ 6:27 pm
On the question of Rice Wine Vinegar or Rice Vinegar or Sake - Sherry is one of the best substitutes I’ve found especially for salad dressings or marinades