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o.k. cooking people, need advice....

16 years ago

Alright, so I have a recipe for chicken braised with vinegar and garlic.

It calls for sherry vinegar.... I cannot find it anywhere.

My question is, is there a substitute you could recommend?

I have cooking sherry, red wine vinegar, and white wine vinegar.

I should mention that the recipe also calls for white wine, and chicken broth, if that makes a difference in your opinion!!

Thanks so much!

Rita

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Comments (8)

gemini40
16 years ago
I would think the white wine vinegar would be a good substitute.
caflowerluver
16 years ago
Ask on the Cooking Forum. Maybe you could mix the white wine vinegar and cooking sherry 1/2 and 1/2 to get the same flavor. It seems like sherry vinegar would be sweeter then regular wine vinegar, but I don't know since I haven't used it.
Clare
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ronf_gw
16 years ago
When I read your heading I thought it was pertaining to cannabalism and I was almost offended; but, then open it anyway and realized it was an innocent question.
Whew, that was a close one! :-)

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Terri_PacNW
16 years ago
I believe sherry vinegar is pretty mild..doesn't have much of a bite. (but I've never used it)..I have Rice Vinegar, Apple Cider Vinegar, Red Wine Pomagranite Vinegar and White Vinegar in my cupboard.

I'd say to use the white wine vinegar, but not near as much as the recipe calls for..
dilly_dally
16 years ago
If you cannot find sherry vinegar I would substitute sherry. Real sherry. Not cooking sherry. Cooking wines have a lot of salt added, and that could alter the dish too much, not only with the added sodium but the fact that salt draws out moisture from foods.

Meats are often braised in wines. I never heard of braising meat in vinegar. Vinegar is for marinating. If for some reason you do take the advice to braise with vinegar make sure you add extra oil or the dish will be dry and tough. Meats marinated in vinegar and oil need to be quick cooked with methods such as saute or broil, not cooked a a slow, low heat for hours such as when braising.
carol_in_california
16 years ago
I make Tuscan chicken and it calls for red wine vinegar and balsamic vinegar reduced before adding white wine and beef stock. Always turns out well much to my DH's surprise.
ritamay91710
Original Author
16 years ago
lol at Ron!!!

I make something kinda similiar with balsamic vinegar, but saw this recipe and thought I would give it a try, never thougth it would be so hard to find an ingredient.

DillyDally, I don't have sherry, well, I do have cream sherry. Not for this though. Too sweet. I also am not going to be really braising it, as I am using boneless, skinless chicken breasts. More like a saute.

I also have rice vinegar.

Thanks for the suggestions!!
Rita
dilly_dally
16 years ago
OK. I guess we would need to know how the sherry vinegar is going to be used in the dish. Here below is a recipe for Braised Chicken with Sherry Vinegar and the vinegar is added to the pan AFTER cooking the chicken and removing it from the pan. The vinegar is for the sauce only.

Some recipes call for marinating in vinegar and then braising in wine. Two separate steps.

You say now that what you are doing is going to be more like a saute. I am assuming then that the sherry vinegar is being used to deglaze the pan?

Maybe the sherry vinegar is being used as a sustitute for balsamic vinegar in your recipe. Balsamic can be very, very, very expensive and the really good balsamic vinegar can be drunk after dinner like a port, or drizzled over deserts due to it's concentrated sweetness.

Maybe if you post the recipe better advice for substituions can be given when knowing how the sherry vinegar is to be used in the recipe.

http://chefshop.com/recipeDesc.asp?rid=1718

http://en.wikipedia.org/wiki/Balsamic_vinegar

Here is a link that might be useful: Braised Chicken with Sherry Vinegar

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