Black Vinegar

[Coll]

A friend of mine got a recipe from a television show, of course I don't know which one, but she said one of the ingredients was black vinegar. Has anyone ever heard of or seen this?

[cat lover]

Although I have not used this myself I wondered since you brought it up what the heck it was also, so I did a search and here is what I found. It should be available in an Asian grocery store. Care to share the recipe that called for it?


Chinese black vinegar

A dark complex vinegar made of glutinous rice and malt somewhat similar to a balsamic used in Chinese stir-frys, braises and sauces. Black vinegar is from the Chinkiang Province of China. This is a traditional ingredient in sharks fin soup.

Substitutions
Date vinegar, similar in color, Balsamic (more complex), Red rice vinegar + small amount of superfine sugar

[Coll]

I don't know what the recipe was since my friend saw it on a tv program but didn't write it down.
Thanks for the heads up on where to purchase it.

[cat lover]

Hmm, guess we will have to go on a recipe hunt for something to use it in! Let us know if you come up with something good!

[DeBora4BobbyL]

Coll, what program did your friend catch it on? I don't believe that black vinegar is commonly used in our country. I bet it can obtained in specialty stores. Although, many stores these days are carrying those old, hard to find items.

[cat lover]

Here's a recipe using the black vinegar; I haven't made it yet, but as soon as I gt to the Asian grocery and pick some up I think I'll ty this one!


Eggplant Sauteed
with Crushed Red Chili and Black Vinegar
Yield: 4 to 6 servings

A simple dish, good hot or at room temperature, this makes good use of the smoky Chinese black vinegar.


1-1/4 pounds Asian eggplants
3 tablespoons Gold Plum "Chinkiang" vinegar or
other Chinese black vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/3 cup peanut oil
1 teaspoon crushed dried red chili pepper
2 tablespoons finely chopped scallions, green part included


Cut the eggplants in half and then into wedges no more than 1/2 inch wide. Cut the wedges into strips measuring 2 inches by 1/2 inch. Blend the vinegar; sugar; and salt, and set aside.
Heat a skillet over medium-high heat and add the oil. When it is hot, add the eggplant and cook, stirring constantly, about 5 minutes or until lightly browned and thoroughly wilted. Add the dried chili pepper and stir briefly. Add the vinegar mixture and cook another minute or two, until the liquid is thoroughly absorbed. Stir in the scallions and turn off the heat. Serve warm or at room temperature.

[Bilby]

We have basic brown and white vinegar, white is what I use for rinse in the washing machine brown when sprayed onto weeds heavily will kill them.
Don't much in my cooking

[cat lover]

Bilby, I use a lot of white vinegar in some of my foods. I like white vinegar poured over my beets, and some splashed on my steamed spinach; that is about the only way I usually eat them except for some particular recipes I use otherwise once in awhile. Have you ever made vinegar pie?

[Bilby]

I like vinegar lightly sprinkled onto my hot chips with a shake of salt.
I use vinegar to sour my milk instead of butter milk but I can honestly say I've never made vinegar pie!

[cat lover]

Bilby, here is a link to the vinegar pie recipe someone was searching for here on MomsMenu:


www.momsmenu.com/forums/showthread.php?t=2304&highlight=vinegar