If you feel I've
used more vinegar in my comments, then I sincerely apologize.
Not exact matches
Note to anyone wishing to persuade former adherents to literal or fundamentalist theology to «return to the fold» — you'll catch
more flies with honey than
vinegar — and if your aim is to catch «em rather than kill «em, you might want to avoid
using a flyswatter.
I think I was converted to
more natural cleaning products when I
used half a tub of bicarb down the sink plughole followed 10 minutes later by half a bottle of
vinegar and then a while later a kettle full of boiling water, and found it un-blocked the sink just as well as any previous drain unblocker I had tried AND without all the noxious fumes and damage to our septic tank!!
You can always add
more lime juice if you're not
using apple cider
vinegar.!
In case your pantry is as poorly stocked as mine & you are wondering: I
used just one can of beans (
used slightly
more pumpkin to make up lost volume), rice wine
vinegar in place of sherry
vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!
Otherwise, simply omit the pomegranate molasses and
use a bit
more lemon juice or
vinegar.
Using more than one
vinegar?
For
more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider
vinegar or lemon juice for every cup of dried beans / legumes
used.
I
used this recipe but added
more vinegar, less oil, and some Dijon because I'm all team emulsification.
I only had bagged kale, so the slaw was
more like a salad... and had to
use white wine
vinegar instead of red, so next time I'll «fix» those two items and see if they still like it!
If
using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit
more vinegar if needed.
I say to
use unseasoned
vinegar when you
use soy sauce because there's
more sodium in the soy.
One trick I always
use to ensure meringue success is to wipe my already - clean bowl and beater or whisk with a
vinegar - moistened paper towel: this eliminates any grease, and the little bit of acid helps the egg whites turn into a meringue
more readily.
2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white
vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend
more] 1 1/2 cup apple cider
vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground,
use 1 teaspoon) 1 teaspoon celery seed
Hello ladies, I have just started gluten - free two weeks ago and I have been trying to make things I had success with one loaf no
more, I just found your recipe and it exploded my problem is I forgot the
vinegar I hope it turns out it sure smells good it's in the oven right now, are
used king Arthur flour gluten - free are
used it for banana bread they turned out great.
Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we
used Hellman's but if you are
more ambitious that we are, make fresh) and a drizzle of white
vinegar.
* 3/4 cup crème fraîche (I
used my homemade version) * 3 - 4 tablespoons raw apple cider
vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus
more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Cucumber salad is often made with
vinegar in the dressing, but
vinegar was too powerful against my
more delicate vegan mayo dressing, so I opted to
use lemon juice for a
more subtle tanginess.
* 2 slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or
more / less to taste * 1/4 cup chopped raw walnuts, or
more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic
vinegar - optional
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon +
more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and
used that) 3 tablespoon apple cider
vinegar
1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum
vinegar (may sub with lemon juice or apple cider
vinegar with a bit of salt perhaps) water to thin to desired consistency (I
used around 1/2 cup but start with less since it will be
more saucy initially.
If I
use a
more gourmet white
vinegar, will that impact taste?
This version
uses quick - cooking tenderloin in place of the
more traditional pork shoulder, but it has the same robust flavorings, including garlic, cumin, oregano,
vinegar, and lime.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus
more to taste * 1 tablespoon brown rice
vinegar (or white wine
vinegar or fresh lemon juice), plus
more to taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus
more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus
more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider
vinegar
Next time I will
use much less
vinegar, maybe half, and even
more scallions.
If you
use pineapple juice, you might want to balance that with a little apple cider
vinegar for a
more sweet - sour flavor.
I put about 2 tablespoons
more vinegar than the recipe called for a tablespoon
more of whole grain mustard and I
used truffle salt instead of regular salt.
1/4 cup apple cider
vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or
more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional;
use more or less to taste)
With the leftovers I added a bit
more olive oil and
vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad —
uses for these lentils are just sprouting up everywhere (pun fully intended)!
1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider
vinegar (1 oz) 3 egg whites (6 egg whites if
using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for
more Tomato Basil Bread!)
I only had half a lemon so I
used some red wine
vinegar in the pesto for
more acid.
I will say though that I thought the balsamic
vinegar was a little
more powerful than I'm
used to.
Like gazpacho, salmorejo is made with tomatoes, bread, oil, garlic, and
vinegar, but it
uses way
more bread, which gives it a much
more creamy consistency.
I should've put a lot
more vinegar on the table as it represents patience, and I could
use more of that
10 Tomatoes (in spain I
use from the vine but in the US they are
more acidic so I
use plum tomatoes instead) 1 Green Pepper 1 or 2 cloves of garlic Some leftover bread 2 tablespoons of Extra virgin olive oil 1 tablespoon of Sherry
vinegar Salt
I like a tart dressing, so I
use a little
more vinegar.
I followed recipe exactly except i
used Romaine lettuce instead of endive, then added a little
more oil and
vinegar.
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider
vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD,
use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt —
use more if you're
using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.
1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (
use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (
more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice
vinegar, or apple cider
vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
Half head of red cabbage, sliced thin
using a mandolin slicer or food processor 2 tablespoons good quality extra virgin olive oil +
more if needed 1 to 2 teaspoons red wine
vinegar Salt and pepper
For
more ideas on how to
use Nakano rice
vinegars to splash on flavor (without the calories) to your veggies and salads visit Nakano on Facebook.
I had to add
more salt and a little
more vinegar to taste anything but the low - fat mayo I
used.
I
used more balsamic
vinegar and less olive oil.
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or
more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (
use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice
vinegar or cider
vinegar Paprika, for dusting
I stick to the raw apple cider
vinegar because of its health benefits (and taste) but it's probably fine to
use the others — I just wish we had
more kosher options available!
I agree with the other reviewer that it could def
use some sugar to cut the
vinegar flavor, and bacon fat in the dressing, that would be much
more traditonal and flavorful but also very fattening.
If you are
using a
more traditional - style ketchup, I recommend reducing the amount by 2 tablespoons and adding 1 tablespoon of apple cider
vinegar, or other
vinegar of choice.
In addition to spices I often
use sauces and
vinegars in my cooking to bring
more flavour to my dishes.
You could probably
use apple cider
vinegar as well, but ACV tends to be a bit
more intense, so you might taste the
vinegar flavor a little
more.