How to replace rice vinegar

How to bring in a typical everyday day a bit of a holiday? After all, there is not always an opportunity to visit a restaurant where it's easy to order the most exotic dishes, and so you want ... Well, this business is fixable. Rolls - this is a chic Japanese dish - you can even cook at home. We take the recipe from the Internet, buy the necessary products and start cooking. Then we put on a kimono, hair is stuck in Japanese, as expected, and melenko semen to the table with a tray.

This is all, of course, a joke (about a kimono and hair). But sometimes, and really, I really want to cook these Japanese dishes for the home. And everything would be fine, only in the recipes of Japanese dishes often among the ingredients found rice vinegar. How to replace rice vinegar, if you live in rural areas or just in your stores there is no such product on the shelves?

Of course, you can learn how to cook it yourself. Then the question "How to replace rice vinegar?" Will never worry the cook. After all, most often this seasoning is made not only from pure rice, but with the addition of a variety of types of grain. They call such vinegar su or kokumotsu-su, which in translation means grain vinegar. The production of 1 liter of such a product will require 40 grams of rice.

If you cook vinegar from rice alone, you get yonedzu. But quite often you can find a product such as gosieu-su, vinegar, which is prepared by mixing natural product (60%) and synthetic (40%).

Usually, vinegar is prepared according to the technology of fermentation of an aqueous sweet solution, in which there is a necessary amount of unwashed rice or a grain mixture. This mixture is put in a warm dark place. First sugar or honey turns into fermentation in a liquid containing alcohol. Further, alcohol gradually under the influence of rice yeast passes into a state of acid. This is vinegar. Determine the availability of the product can be by smell and taste. The liquid should not contain alcohol or be sweet.

Some may ask: how does the yeast get into the mixture? The answer is simple: rice has the ability to produce yeast on its own. Many even add a handful of rice to the bottle, in which they prepare homemade wine or put kvass. Drinks from this get an extra original flavor. Then the amount of yeast should be reduced.

But if the cook does not want to do homemade vinegar cooking, then he just needs to know what to replace rice vinegar. It's useful In case the cook decides to prepare Japanese dishes, and there is no necessary product at hand.

Experienced cooks know that the replacement of rice vinegar with apple or wine will not spoil the taste of the cooked dish, if you take into account some details. For example, such as the strength of vinegar. For rolls or sushi, usually four-percent rice vinegar is used, and apple, as well as wine, are mostly nine percent. Therefore, you should bring the concentration of vinegar to the desired level, add a third of a glass of apple cider vinegar, two tablespoons of sugar and a half tea - salt. After mixing and completely dissolving the additives, vinegar is ready for use.

But it is worth remembering, than to replace rice vinegar it is impossible in any case! This is balsamic black vinegar. It is not necessary to use it for cooking Japanese dishes.

By the way, it's worth mentioning what to replace wine vinegar in some cases. It can also be made at home. To do this, you just need to take the finished wine, uncork the bottle and allow the wine to ferment into vinegar. In the same cases, when vinegar is required urgently and there is no time to prepare it, you can replace it with apple or other berry or fruit vinegar.

Generally experienced cooks quite often resort to a variety of tricks during the preparation of a particular dish. And the consumers do not even suspect how well the cook followed the technology of cooking! After all, there is one cook's secret: the more often the culinary expert tries his own cooking, the better result he will achieve.