Q: I can’t find sherry vinegar in local stores. What should I use?
A: Sherry vinegar, aged for years until it’s mellow, usually is found in gourmet stores and large supermarkets. Or you can order it from a Web site like tienda.com.
It’s generally OK to substitute one vinegar for another, especially in small quantities when it’s role is to brighten and heighten a dish’s flavor. That said, there are guidelines for substitutions:
Adjust the amount of vinegar, depending on the types involved. Wine-based (red, white, champagne, sherry) and cider vinegars usually are more acidic than milder rice vinegar. You may need more or less vinegar than is called for in the recipe, depending in which one is being replaced. And the more acidic vinegars are more likely to turn green vegetables a drab color, so either add then in at the very last minute or use rice wine vinegar instead.
Consider color. Sherry and balsamic vinegars are brown, so remember that they can distinctly tint light colored food, such as pasta or poultry.
Consider taste. Balsamic vinegar is already somewhat sweet. To sweeten up your substitute vinegar, add a pinch of sugar.
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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