Sherry vinegar is nasty!

[WaterPixie]

I followed a recipe. This one

View: https://youtu.be/LNWUBF3AkJc

He uses sherry vinegar, and a lot, and I mean a lot of extra virgin olive oil.
I followed his video recipe. Didn't even notice till just now that he's got a written recipe in the description.
I went and bought Belazu sherry vinegar, as he recommends using sherry vinegar in the recipe.
It's expensive. I figured it probably tastes sweeter than regular vinegar given it's 'sherry'. Oh boy was I wrong. So wrong.
When adding the vinegar I did a random amount just like he does in the video.
The result is a very vinegary tasting dish.
I hate vinegar. I almost never eat it as I hate the very acidic taste. This however is on a whole nother level of acidic strength. It's far far too acidic.
Bottle says it's got vanilla and fruit notes. . Yeah good luck detecting any such flavours. All I can taste is vinegar. Nasty horrible very very strong vinegar.
I also used, at a guess, about 250ml extra virgin olive oil.
1 aubergine, 2 courgettes, 2 peppers, 1 smallish red onion and 1 clove garlic
Waste of food and oil given the vinegar. This vinegar I'll have to give away for free as I'll never ever use it again.
I ate it about 11 hours ago and I can still taste the vinegar in my mouth despite having eaten a pasta dish I made after that. ELEVEN hours ago. Me cry.

 

[Gone Hiking]

I'd actually like that, but then I like vinegar. I'll throw a splash of sherry vinegar in things for a nice bit of acidity, and one of my favorite chicken dishes is actually poulet au vinaigre.

Thanks for the video, I've actually been wanting to try ratatouille. I agree, though, that's A LOT of olive oil. I'd start with maybe a quarter of that and add more as needed, since I don't like things swimming in olive oil.

 

[WaterPixie]

I'd actually like that, but then I like vinegar. I'll throw a splash of sherry vinegar in things for a nice bit of acidity, and one of my favorite chicken dishes is actually poulet au vinaigre.
View attachment 136776

Thanks for the video, I've actually been wanting to try ratatouille. I agree, though, that's A LOT of olive oil. I'd start with maybe a quarter of that and add more as needed, since I don't like things swimming in olive oil.

Recipe for your dish please?

If you read the description of the video I linked, you'll see he's written 50 grams of sherry vinegar.
Don't you think that's a crazy high amount of any kind of vinegar, in this dish given the amounts of ingredients too, let alone sherry vinegar, which as I've discovered, is probably one of the strongest vinegars?

 

[medtran49]

Sherry vinegar is not nasty. Part of cooking is knowing when to eliminate, reduce or substitute an ingredient you know you don't like. Always remember, you can always add more, but you can't take it out. That's why you taste as you go, especially when trying a new recipe.

 

[karadekoolaid]

3 things I don't like about the recipe, but every chef to his own.
1) No sherry vinegar, or any other vinegar for that matter, is required for a classic ratatouille. IMHO.
2) Ratatouille is a "peasant" dish, so to cut the veg into brunoise is re-inventing the wheel. Again, my opinion.
3) Ratatouille needs fresh tomatoes, not passata.

50 mls of vinegar for 12 vegetables, however, is barely a load, especially if, as the chef says, you cook it off.

 

[WaterPixie]

3 things I don't like about the recipe, but every chef to his own.
1) No sherry vinegar, or any other vinegar for that matter, is required for a classic ratatouille. IMHO.
2) Ratatouille is a "peasant" dish, so to cut the veg into brunoise is re-inventing the wheel. Again, my opinion.
3) Ratatouille needs fresh tomatoes, not passata.

50 mls of vinegar for 12 vegetables, however, is barely a load, especially if, as the chef says, you cook it off.

What's a load? Also it's 50 grams not ml...

If you watch, he cooks the vinegar for about 15 seconds. That's it.

 

[Gone Hiking]

Recipe for your dish please?

If you read the description of the video I linked, you'll see he's written 50 grams of sherry vinegar.
Don't you think that's a crazy high amount of any kind of vinegar, in this dish given the amounts of ingredients too, let alone sherry vinegar, which as I've discovered, is probably one of the strongest vinegars?

"Spy Device, convert 50 grams of vinegar to cups." (That seems like a safe one to ask, right?) OK, so that's less than 1/4 cup, which I don't think is crazy. The poulet au vinaigre recipe I make calls for 1/2 cup of white wine vinegar, for example, which I think is amazing, but probably not for those who don't like vinegar.

https://www.allrecipes.com/poulet-au-vinaigre-chicken-with-vinegar-recipe-8705635

Personally, I don't like a lot of sweetness in foods, nor do I like a strong lemon flavor, so any recipe or sauce that calls for sugar or lemon, I either eliminate it or cut way back on what the recipe calls for. I understand why the acidity of lemon is desirable in some things, but since I don't like lemon that much, I often substitute... vinegar.

I also like to smoke meat (brisket, ribs, etc.) and have watched a lot of Matt Pittman (Meat Church) videos, and one of the things I like about him is that he'll give you his recipe on something, but then encourage you to, "Make it your own" if you prefer something different, which is great advise!

 

[SatNavSaysStraightOn]

Also it's 50 grams not ml..

1 ml of water is 1 g of water - sherry vinegar will not be any different. Oil will be - it is lighter (hence why it floats on top of water).
therefore, 50g of vinegar is 50ml which is 3 tablespoon + 1 teaspoon.

Personally I would not put any vinegar in ratatouille, nor do i dice the veg that small.
this is our prefered recipe. https://www.onceuponachef.com/recipes/ratatouille.html

 

[WaterPixie]

"Spy Device, convert 50 grams of vinegar to cups." (That seems like a safe one to ask, right?) OK, so that's less than 1/4 cup, which I don't think is crazy. The poulet au vinaigre recipe I make calls for 1/2 cup of white wine vinegar, for example, which I think is amazing, but probably not for those who don't like vinegar.

https://www.allrecipes.com/poulet-au-vinaigre-chicken-with-vinegar-recipe-8705635

Personally, I don't like a lot of sweetness in foods, nor do I like a strong lemon flavor, so any recipe or sauce that calls for sugar or lemon, I either eliminate it or cut way back on what the recipe calls for. I understand why the acidity of lemon is desirable in some things, but since I don't like lemon that much, I often substitute... vinegar.

I also like to smoke meat (brisket, ribs, etc.) and have watched a lot of Matt Pittman (Meat Church) videos, and one of the things I like about him is that he'll give you his recipe on something, but then encourage you to, "Make it your own" if you prefer something different, which is great advise!

OK

You said nothing about what I wrote in reference to cooking it off.

In addition, AI says cooking vinegar concentrates its acidity instead of lowering it.

 

[Gone Hiking]

It didn't seem like he was trying to reduce it to me, so much as he just added it and continued the cook for the duration. My point was simply to adjust the recipe to your taste. In any case, thanks again, as I'd like to try this recipe!

 

[badjak]

I figured it probably tastes sweeter than regular vinegar given it's 'sherry'.

I figure you forgot that there is something like dry sherry, which isn't sweet at all
Unfortunately I can't find sherry vinegar and dry sherry here anymore. I love using it.
50 ml vinegar is not much in my book.

In your case I figure you could sub with balsemic, which is sweet and/or just use less