Culinary Dictionary of Ingredients and Cooking Terms - R
Rice Vinegar - Chinese rice vinegars are milder and less
acidic than regular vinegar (as are Japanese vinegars). There are three
basic types - black, red and white -as well as sweetened black vinegars.
The black variety is somewhat similar to balsamic vinegar, while red vinegar has
both a sweet and tart taste. White vinegar is the closest in acidity and
flavor to regular vinegar. There are no hard and fast rules, but black
vinegar is generally recommended for braised dishes and as a dipping sauce, red
vinegar for soups, noodle and seafood dishes, and white for sweet and sour
dishes and for pickling. In recipes, rice vinegar is sometimes also called
"rice wine vinegar." Recommended Brands: Black - Gold
Plum's Chinkiang Vinegar, Red - Koon Chun or Pearl River Bridge, White - Pearl
River Bridge
Recipes:
Hot and Sour Soup
Orange Beef
Rice Wine - Known colloquially as "yellow wine," rice
wine is a rich-flavored liquid with a relatively low alcohol content that is made from
fermented glutinous rice or millet. Aged for ten years or more, rice wine is used both in
drinking and cooking. Since ancient times, the best and most famous rice wines have
come from Shaoxing in the Zheijang province. (If you can't find rice wine listed in the
ingredients section of a Chinese cookbook, try checking under "S"). Rice wine
can be found at Asian markets - steer clear of the ones marked "cooking rice
liquor" or "wine for cooking" as these do not have the sweet taste of
authentic rice wine. If you do need a substitute, pale dry sherry is acceptable, and
preferable to either sake (the Japanese rice wine) or any other cooking wines. At home,
store the rice wine at room temperature, preferably out of the light.
*Back to the Asian Culinary Dictionary
An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.
