which to use when? balsamic v red wine....

merlin1

hi all, on my worktop by my cooker i have a bottle of balsamic vinegar, and a bottle of red wine vinegar, and i'm a bit embarrassed to say i'm not sure which one i should use in what or for what? i've used the balsamic for a deglaze but that about my lot!

what do you put each of these ingredients into? :rolleyes::D thanks in advance!

allydowd

Balsamic vinegar goes in salad dressings, dips, marinades, reductions and sauces.

Red wine mainly goes in sauces for red meats and chicken.

hotcookie101

I use red wine vinegar in salad dressings over balsamic a lot of the time, especially with tomato/shallot/feta salads in the summer, yum. Its more subtle I think I also add to tomato sauces sometimes.

Balsamic I add to italian stews (especially lamb ones, I love vinegar with lamb-it cuts through that slight fattiness you get) and beans. Or drizzle over rocket with extra virgin olive oil.

Or just in a bowl with some good oil and good bread. yum

charlysez

i use balsamic to soften fruit in a hot pan, with a teaspoon of sweetner, it makes a nice tarty dessert.