03-07-2015, 02:51 PM
I have a few different olive oils, but they are all extra virgin. I don't use the light olive oil that they claim is better for sautéing. I use it for everything from dressings to sautéing to greasing up a roasted chicken. You wouldn't want to use it for frying chicken for example, it burns to fast.
I use different vinegars for different things. Rice wine vinegar for Asian marinades and sauces, malt vinegar for fish and chips, red wine, balsamic or apple cider vinegar for salad dressings and marinades, white vinegar to mop my floors... there are a million things you can do with vinegar. If a recipe calls for one type of vinegar and you only have another it should be fine to substitute.
I use different vinegars for different things. Rice wine vinegar for Asian marinades and sauces, malt vinegar for fish and chips, red wine, balsamic or apple cider vinegar for salad dressings and marinades, white vinegar to mop my floors... there are a million things you can do with vinegar. If a recipe calls for one type of vinegar and you only have another it should be fine to substitute.