• I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.

rice vinegar

Rice vinegar is a vinegar made from fermented rice in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia. It can be used as a sweetener in some fries, dressings, sushi rice, etc.

View More On Wikipedia.org
Recent contents
  1. Morning Glory

    Recipe Buratta, asparagus and strawberries with black rice vinegar

    This is very simple to make. I reckon when you have a such a delicious ingredient as burrata, it doesn’t need complicating. The strawberries in black rice vinegar provide a sweet and slightly malty tang which contrasts well with the creamy cheese. Ingredients are approximate depending on the...
  2. kaneohegirlinaz

    Recipe Hawaii-Style Chopped Steak

    I found this recipe when I was searching the WWW for something different to make for dinner. I clipped it from the Honolulu Star Bulletin, circa 2008. It’s a different way to serve Beef Steak, whether it’s Flank, Tri Tip, Strip, Sirloin or Skirt. This recipe is adapted from “Favorite Island...
  3. JAS_OH1

    Recipe Asian sesame vinaigrette

    I decidedly don't like ginger, but for some reason I love it in this sesame oil salad dressing! It's a breeze to make and it's so delicious on crisp salad greens! Ingredients: 1/8 cup soy sauce 3 tbsp toasted sesame oil 1/8 cup rice vinegar 1/8 cup avocado oil or other mild oil 2 tbsp honey 1...
  4. medtran49

    Recipe Chinese hot mustard with a twist!

    This was blisteringly, slap you up side of your head, sinus clearing when I first made it. After a couple of hours, it calmed down to where it was still spicy, but you could also taste the mustard instead of getting just heat. It's a very small batch as I wanted to try the twist, which is the...
Back
Top Bottom