What would happen if I used malt instead of white vinegar...

[User]

 

[threebikesmcginty]

You could be on the verge of the culinary find of the millennium here, fair heart never won feint lady or summat. Innit.

 

[Archie_tect]

probably better than white spirit....

 

[Spinney]

If you're cooking with chillies, I can't really see that the slight difference in flavour you would get from malt vinegar can matter too much!

 

[theclaud]

Don't do it, Crockers.

 

[biggs682]

do it and let us know how you get on

 

[Mad Doug Biker]

Don't do it, Crockers.

Yes Crockers, don't do it!! The planet will explode if you do!!

 

[subaqua]

you could try and distill the spirit vinegar it boils at about 118 degress c . you can do the thinking

 

[ayceejay]

I have never used white vinegar in cooking and I don't see the point as it has no taste to speak of, although this may be the point I guess. Malt vinegar would actually be sweeter rather than more bitter although it is likely to be syrupy as you say. I would be interested in your recipe. I would try the malt so that you can make your own comparison, you certainly won't spoil your sauce, I would even go further and say try balsamic vinegar for a third option then you go from just acid and water through malted to a wine like vinegar and there would be another alternative wine vinegar.

 

[vernon]

I've never used malt vinegar in any curry recipe that specifies white vinegar. The results have been outstanding with white vinegar and I'd not jeopardise the quality by an improvisation.

There could be some bitterness and also some unwanted aftertaste.

 

[Havoc6]

I have never used white vinegar in cooking and I don't see the point as it has no taste to speak of, although this may be the point I guess. Malt vinegar would actually be sweeter rather than more bitter although it is likely to be syrupy as you say. I would be interested in your recipe. I would try the malt so that you can make your own comparison, you certainly won't spoil your sauce, I would even go further and say try balsamic vinegar for a third option then you go from just acid and water through malted to a wine like vinegar and there would be another alternative wine vinegar.

Third option balsamic vinegar ? That's a world away from white vinegar , as a fully trainer chef i wouldn't go running out to one stop to get white vinegar if you have already got malt .The real answer is here answer 2 being the best

 

[Cubist]

You could be on the verge of the culinary find of the millennium here, fair heart never won feint lady or summat. Innit.

I think the expression you are looking for is "faint heart never f*cked a pig."

Don't do it Crock.

 

[vernon]

Third option balsamic vinegar ? That's a world away from white vinegar , as a fully trainer chef i wouldn't go running out to one stop to get white vinegar if you have already got malt .The real answer is here answer 2 being the best

You might be a fully trained chef but you aren't necessarily familiar with the nuances imparted by the rang of vinegars in suces, relishes and chutneys.

Take it from me that the outcome of using malt, wine or even balsamic vinegar as a substitute for white vinegar is inferior to the results obtained from white vinegar. The three substitutes taint the products, perhaps imperceptibly to the untrained palate, but to aficionados of all things spicy the difference is great.

I've experimented enough to know that they don't work as well on the flavour front.

As an aside for a mock low calorie Pimms, dilute balsamic vinegar with a decent low calorie lemonade until it is the colour of apple juice. Fine tune the ratio to taste. Serve garnished with mint leaves and chopped fruit.

 

[Arch]

I think a world where people worry over the difference in the type of vinegar is a world gone mad, but then I have the palate of a warthog. To me, any serious amount of chilli would outweigh the nuances of vinegar anyway.

 

[TheDoctor]

FFS.
Vinegar is acetic acid. You know what the difference is between white vinegar (as used in pickles) and brown vinegar (as used in chippies) is?
Caramel. And a very small amount of it too.
It'll be fine. Might look a bit different, but it'll be fine.