What would happen if I used malt instead of white vinegar...

[marzjennings]

Doesn't matter as there shouldn't be any vinegar going into the chili in the first place.

 

[Havoc6]

I think a world where people worry over the difference in the type of vinegar is a world gone mad, but then I have the palate of a warthog. To me, any serious amount of chilli would outweigh the nuances of vinegar anyway.

I couldn't agree with you more , spot on.

 

[Havoc6]

You might be a fully trained chef but you aren't necessarily familiar with the nuances imparted by the rang of vinegars in suces, relishes and chutneys.

Take it from me that the outcome of using malt, wine or even balsamic vinegar as a substitute for white vinegar is inferior to the results obtained from white vinegar. The three substitutes taint the products, perhaps imperceptibly to the untrained palate, but to aficionados of all things spicy the difference is great.

I've experimented enough to know that they don't work as well on the flavour front.

As an aside for a mock low calorie Pimms, dilute balsamic vinegar with a decent low calorie lemonade until it is the colour of apple juice. Fine tune the ratio to taste. Serve garnished with mint leaves and chopped fruit.

I said I wouldn't go running to One stop to get some , not that I couldn't spot the difference.. To the average punter I doubt they would spot the difference unless there were to dishes side by side. I'll leave it at that. Mock champagne Black Tower in a soda stream, job done as advertised by Heston Blumenthal

 

[theclaud]

FFS.
Vinegar is acetic acid. You know what the difference is between white vinegar (as used in pickles) and brown vinegar (as used in chippies) is?
Caramel. And a very small amount of it too.
It'll be fine. Might look a bit different, but it'll be fine.

The stuff you get in most chippies is not vinegar. It is a vinegar subsitute known as "non-brewed condiment". Malt vinegar is made from malted barley. Neither should go anywhere near Crock's chillies.

 

[TheDoctor]

I still think it'll be fine...

 

[pauldavid]

What is all this poncy nonsense about vinegar?


Let's make this clear, vinegar should only be used for soaking chips and pickling eggs and onions. All other uses are simply wrong and wasteful.

On this basis if you carry on with your non-british vinegar usage you will be deported to some foreign backwater that tolerates this abuse of vinegar.



(Amendment to uses- a small amount of vinegar may be used in brown sauce bottles when you need to water down the dregs for a final squirt in emergency situations)



Anyone for a pickled egg? Breakfast of champions!

 

[vernon]

I think a world where people worry over the difference in the type of vinegar is a world gone mad, but then I have the palate of a warthog. To me, any serious amount of chilli would outweigh the nuances of vinegar anyway.

Clearly you've not sampled the finest pickles, chutneys, and relishes. Eat more widely and you'll appreciate the differences though don't eat too widely ar you'll end up like me - wider.

 

[inkd]

Hmm, I only use white vinegar in my chilli jam. As said the malt for chips.

 

[Arch]

Clearly you've not sampled the finest pickles, chutneys, and relishes. Eat more widely and you'll appreciate the differences though don't eat too widely ar you'll end up like me - wider.

I find that anything spicier than the average korma/pasanda (and most pickles etc seem to fall into that category) tends to have consequences I'd rather avoid. I'm not averse to eating widely, I just prefer not to regret it later...

And I'm more than wide enough already!

 

[vernon]

The stuff you get in most chippies is not vinegar. It is a vinegar subsitute known as "non-brewed condiment". Malt vinegar is made from malted barley. Neither should go anywhere near Crock's chillies.

Non brewed condiment tends to be passed off as 'spirit vinegar' nowadays.

 

[Archie_tect]

Crock, if you haven't already gone out and bought some 'white' vinegar, be a good chap and go. It'll save so much soul-seaching....

 

[Fnaar]

I spent a while living in Catalunya, where 'red wine' is called 'vi negre' (pronounced roughly 'bee negray', translating literally as black wine). I loved asking for a 'vi negre', cos it sounded a bit like 'vinegar', and it made me cogitate on the relationship between wine and vinegar. Such cogitation usually ended after a few glasses of the stuff, and I then simply cogitated on the lack of decent chips in Catalunya, and finished the bottle.

[edit: 'vinegar' in Catalan is 'vinagre' = 'bee nagray', to add to the confusion]

 

[vernon]

[QUOTE 2495899, member: 1314"]Oh - and some salt and a touch of black pepper.[/quote]

Yep malt vinegar would definitely sully the taste of such a fine product.

 

[Archie_tect]

[QUOTE 2495898, member: 1314"]My recipe for a jam jar size:

Fry all in olive oil 'til slightly brown. Then simmer in white vinegar for 15 mins. Then add a can of tomatoes and reduce until it looks jam jar sized amount. Blend into a puree. Cool. ....[/quote]

How much vinegar Crock?

 

[Archie_tect]

Do you ever add any sugar with the salt... once went to cookery class run by a Taiwanese lady who always advocated equal amounts of salt and sugar in her tomato recipes to balance the acidity.