new videos
hot off the press!  
    more about rocket
mass heaters here.

more videos from
the PDC here.
  • Post Reply Bookmark Topic Watch Topic
  • New Topic

Cider Vinegar vs Malt  RSS feed

 
David Livingston
steward
Posts: 3475
Location: Anjou ,France
163
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I have lots of recipies using malt vinegar mainly chutneys . I have lots of local cider vinegar available .
So how do I convert the two ingedients ? ration 1:2 based on their strengths ?

http://www.instructables.com/id/Grans-Green-Tomato-Chutney/

David
 
Leila Rich
steward
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
88
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
This may well have nothing to do with your question David, but just in case...
Even a small amount of fruit acid is enough to prevent botulism,
so the acid levels in chutneys are purely up to personal taste.
For example, I like chutney to be quite high acid and not that sweet

I'd say commercial cider and malt vinegars have similar acidity, and I'd basically do a 1:1 swap.
I find homemade cider vinegar can be quite variable in strength,
but as you're cooking out most of the water, taste the chutney when it's the right thickness for you-
if it needs more acid, add vinegar and reduce the chutney for longer.

If you're concerned that longer cooking will wreck the chutney's texture,
just reduce some vinegar on it's own in a pan and add small amounts to the chutney until it tastes right.
 
When it is used for evil, then watch out! When it is used for good, then things are much nicer. Like this tiny ad:
Video of all the permaculture design course and appropriate technology course (about 177 hours)
https://permies.com/wiki/65386/paul-wheaton/digital-market/Video-PDC-ATC-hours-HD
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!