About 8 lbs
You can use the same amount of balsamic vinegar as the recipe calls for red wine vinegar as a substitute.
Balsamic vinegar typically contains about 4% to 7% acetic acid. The exact concentration can vary depending on the type and quality of the balsamic vinegar, with traditional varieties often having higher acidity levels. This acetic acid is responsible for the characteristic tangy flavor of balsamic vinegar. Always check the label for specific acid content if needed.
it is basicaly balsamic vinegarette which is pretty much vinegar which you can put on salad as a dressing.it doesn't sound very good but it is amazing:)
There are natural sugars from the grapes but no added sugars.
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You cannot usually substitute balsamic vinegar for cider vinegar. The flavor profiles are quite different. However the chemical properties are similar, so the actual answer depends on the particular situation.
Recipes call for white balsamic vinegar because it will not change the colour of the other ingredients (such as scallops). If you do not have it, substitute with white wine vinegar and a pinch of sugar.
Depends on the type of vinegar. A quart of distilled white or apple cider vinegar will run less than a dollar. Balsamic vinegar can run $3 to over $500. Rice wine vinegar can run $3 to $60.
Depends on the type of vinegar. A quart of distilled white or apple cider vinegar will run less than a dollar. Balsamic vinegar can run $3 to over $500. Rice wine vinegar can run $3 to $60.
I don't know, but if I were you (and apparently Wikianswers has forced that exchange of identities much to my alarm) I would throw it away!
no i didn't get the answer
If you've added too much balsamic vinegar to a dish, you can balance the flavors by incorporating additional ingredients. Try adding a sweetener like honey or sugar, or include more of the main ingredients to dilute the vinegar's intensity. Adding a bit of cream or a neutral oil can also help mellow the flavor. Taste as you go to achieve the desired balance.