Before I discovered rice wine vinegar, I HATED diluting dressings. Anything less than half-oil tasted WAY too tart to me (and even then was only edible to me if it contained a lot of sweetener).
Rice wine vinegar though is so mild that I really do consider the oil entirely optional in many dressings made with it - and plain or seasoned rice wine vinegar straight from the bottle doesn't even make a bad dressing.
I usually buy the Marukan or Kikkoman brand, but sometimes I buy the more exotic rice wine vinegars from asian groceries (some are much better and some are about the same, and some are much harsher, but it's fun to try different vinegars).
I've learned to read the labels though, because vinegars with more than 5% acidity are too strong.
In theory, diluting stronger vinegars with water should work equally as well as using rice vinegar, but I've found that this doesn't always work.
For some reason, at least to me, the rice vinegar just has a better, milder flavor.
I like using citrus juice as a vinegar replacement (lemon, lime, prange and even grapefruit, pomello), but I usually stick with vinegars just because I have a little more trouble getting juice-based salad dressing flavors well-balanced. If I have time to fuss with it, or want to be creative, I'll take the time. Otherwise, I just reach for my favorite rice wine vinegar (I prefer unseasoned, because I want to add my seasonings and I don't want them to compete with those already in the vinegar).
Last edited by kaplods; 07-25-2012 at 02:28 PM.
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