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Best Answer: No, no, no! If you don't want your pot roast to come out mushy in texture, then save that red wine vinegar for vinaigrettes and cleaning your ...
Yes, in general, you can substitute red wine in place of the red wine ... Most experienced cooks also don't use "cooking... Can you substitute red wine for red wine vinegar in a ...
Im slow cooking a pot roast and it calls for red wine but my mother accidentally picked up red wine vinegar! Can you use that as a substitute?
... red cooking wine. White vinegar can ... can be used in place of red cooking wine ... you can enjoy these recipes without... How to Create Great Wine Marinades. For pot roast ...
... can be substituted for red wine, white wine, apple cider, and rice wine vinegars. Don't use them in place of balsamic vinegar, because you ... Pot ... Using Vinegar in Cooking ...
... cooking with alcoholic wine. There are many recipes that call for wine, but you can enjoy these recipes without the alcohol by using ... Place ... red forms. Rice wine vinegar ...
well it depends what are u cooking. Can you use brown vinegar instead of red wine vinegar in a marinade? ... Travel & Places; WikiAnswers Local; Random question; Promoted ...
Cooking & Recipes > Resolved Question ... that calls for a few tablespoons of red wine vinegar. (it's actually for a grilled vegetable terrine.) Can I use ...
How, if at all, do you use vinegar when cooking? Do you ever use it in place of actual wine ... added a shot of vinegar to a pot of ... I do however, use red wine vinegar in ...
Resveratrol (Resveratrol Anti Aging) Supplement “Vivix” by Shaklee 4:03 pm on November 18, 2010
[...] Can you use red wine vinegar in place of red wine for cooking pot roast? [...]
Zhengdan 8:07 am on November 18, 2010
eah just use about half of what you would normally use, so it’s not to ac
fretobemealways 8:07 am on November 18, 2010
taste it vinegar and see how it tastes, then decide.
NonChris 8:07 am on November 18, 2010
Yeah just use about half of what you would normally use, so it’s not to acidic.
Virtual Analog 8:07 am on November 18, 2010
not sure..but it might be a bit strong..
Ali 8:07 am on November 18, 2010
No, no, no!
If you don’t want your pot roast to come out mushy in texture, then save that red wine vinegar for vinaigrettes and cleaning your windows.
Vinegar is far too acidic to be use in slow cooking. It will break down the muscle fibers of the meat far more than you would want, creating a nasty texture that the dog won’t even eat.
It may be possible to replace some of the liquid with the vinegar, but I’ve never heard of anyone doing this. It never hurts to experiment though. Not more than a tablespoon per 3 cups. Definitely not 100% vinegar!
Now you’re stuck with the task of telling your mother she’s got to go back to the store for red wine. Good job! So close to Mother’s Day, too! How could you?
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