THE PERFECT SIMPLIFIED SUSHI VINEGAR
The perfect simplified version of sushi vinegar!
Provided by TheEatertainment.com
Categories World Cuisine Recipes Asian Japanese
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 872.1 mg, Sugar 25 g
SEASONED RICE VINEGAR
I have not tried this recipe. I got this recipe from Substituting Ingredients An A To Z Kitchen Reference. I plan to use Splenda in place of the sugar.
Provided by internetnut
Categories Asian
Time 5m
Yield 1/4 cup, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Combine.
- Enjoy!
SEASONED VINEGAR
I started making my own seasoned rice vinegar when I was in the middle of a recipe that called for it and I didn' have any. The taste is very close to what I was buying, and a lot cheaper on the wallet. After some time I started making my own seasoned vingegar with different kinds of vinegar. I usually keep a bottle of apple cider, red wine, and white seasoned vinegars in my pantry. I especially like having it handy for making salad dressings because I don't need to add additional salt or sugar. I slice cucumbers and/or tomatoes when they are in season and maybe add a little garlic and some sliced onions and drench them in the seasoned vinegar for a nice snack or side salad.
Provided by Ms. B
Categories Low Protein
Time 13m
Yield 1 cup, 8-16 serving(s)
Number Of Ingredients 3
Steps:
- Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
- Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
- Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
- (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).
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