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Yes, all vinegars are fine when you are on the HCG diet.
Red wine vinegar is red wine which has oxidized to turn into vinegar. Unless your vinegar is what is called "non-brewed condiment," ALL vinegar is oxidized alcoholic liquor. Wine vinegars are made from wines, cider vinegar is made from fermented apple juice, malt vinegar is made from a simple beer, etc.
Every kind of vinegar contains a very small quantity of alcohol, industrial vinegar makers use an accelerated oxygenation process that converts almost all the alcohol in the wine into acetic acid in less than 24 hours.If you make your own white wine vinegar, and you use it soon after adding a complement of white wine, it may contain a bit more alcohol, as the traditional process takes about 3 weeks to complete.Since the 80s, French vinegars are regulated as below:- Vinegar not from wine (cider, alcohol): less than 0.5% of alcohol- Vinegar from wine: less than 1.5% of alcohol- Vinegar from fortified wine (Banyuls): less than 3% of alcoholSince the early 1900s and until the 80s, French red wine vinegar was mandated to contain at least 6% of alcohol, as a way to use the overproduction of wine.The US FDA does not regulate the amount of alcohol in vinegar, only the minimum amount of acetic acid (4%.)White wine vinegar has a very limited use anyway, like for a beurre blanc (a butter sauce for fish) or some recipes to bake fish. In both cases, it is cooked and all the traces of alcohol are the first to evaporate.For a traditional French dressing (vinaigrette), only aged red wine vinegar should be used. Industrial vinegar is much too acidic, overpowering and one-note.Every kind of vinegar contains a very small quantity of alcohol, industrial vinegar makers use an accelerated oxygenation process that converts almost all the alcohol in the wine into acetic acid in less than 24 hours.If you make your own white wine vinegar, and you use it soon after adding a complement of white wine, it may contain a bit more alcohol, as the traditional process takes about 3 weeks to complete.Since the 80s, French vinegars are regulated as below:- Vinegar not from wine (cider, alcohol): less than 0.5% of alcohol- Vinegar from wine: less than 1.5% of alcohol- Vinegar from fortified wine (Banyuls): less than 3% of alcoholSince the early 1900s and until the 80s, French red wine vinegar was mandated to contain at least 6% of alcohol, as a way to use the overproduction of wine.The US FDA does not regulate the amount of alcohol in vinegar, only the minimum amount of acetic acid (4%.)White wine vinegar has a very limited use anyway, like for a beurre blanc (a butter sauce for fish) or some recipes to bake fish. In both cases, it is cooked and all the traces of alcohol are the first to evaporate.For a traditional French dressing (vinaigrette), only aged red wine vinegar should be used. Industrial vinegar is much too acidic, overpowering and one-note.
Yes, depending on how discriminating your tastes are. White vinegar is a highly refined product and is good on fish and chips. White wine vinegar still has the flavour of the wine in it and will add more flavour to the raspberry vinegar. If it's just acidity you're after, white vinegar will be fine.
You could, but the taste is going to be extremely different: not only does balsamic vinegar have a very distinctive flavour but it is also a lot less aggressive to the taste.
No it does not it on gets them tipsy
All chicken marsala recipes have the same main ingredients. All chicken marsala recipes use herbed chicken breasts in marsala wine and mushroom sauce as the main ingredients in common.
Yes. All types of vinegar can be used for dying Easter eggs. (Rice vinegar, red wine binegar, white vinegar, apple cider vinegar, ect.) Any color in the vinegar may alter the color of the dye for the eggs, and white vinegar tends to work the best, too.
all wines will turn into vinegar if you over-ferment them this is undesirable if you want to drink it, but for a seasoning to add to dishes it can be pretty useful
No, not at all. Therefore, it doesn't confer any of the health benefits provided by drinking alcohol.
What I found that works as a substituteWhat I found in a book called "The Yeast connection" some people suffering symptoms caused by or aggrevated from vinegar were advised to use an all natural vitamin C substitute. It's called Vitamin C crystals buffered or unbuffered I forget which now, about a teaspoon and some water stirred until disolved has a nice vinegar bite to it in flavor. Great for adding to salads and of course usually oil. Best I found so far.
White wine tastes nicer.