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Ordinary vinegar - or a mixture of white wine and ordinary vinegar.
Red wine vinegar, if you have it.
A little baking soda will cancel out the vinegar but it will also raise the sodium--something to avoid if somebody has high blood pressure. You'd be better off starting over again.
No. Cooking wine does not contain vinegar, and would introduce too much salt.
Yes, but make sure it is dry.
You can substitute with Champagne vinegar, White wine vinegar, Cider vinegar, Rice wine vinegar. I would start with half of what the recipe calls for. If your recipe calls for 2 Tbsp. you should add 1 Tbsp. and taste first before adding more. You can always add more but you can't take it out.
you can and cant
You probably could, if you are using a little, but the vinegar will give the food a much different flavor than the wine. -------------------------------------------------------- Vinegar is more sour than wine. You could use fruit juice plus just a little vinegar. Depending on what you like yourself, you can substitute other liquids like beer, tomato juice or chicken broth.
brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar
Yeast was used to ferment wine beer and vinegar.
Wine vinegar, red or white, tends to have a lower acidity than white vinegar. If the dish needs the acid (sauerkraut for example) and can handle the extra liquid, you may have to add a bit more wine vinegar. If the flavor is good, however, you don't have to counteract anything.
no it can not it will fizz and explode.