"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter Aitken said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Kswck wrote: > What can I use as a substitute for Mirin? > > Thank you in advance.
Rice wine. Sake or sherry or dry vermouth with a little sugar
added.
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Quoted message said:
-aem
Sake with sugar will work fine - in fact that's what mirin is I
believe. But
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sherry or vermouth will taste totally different.
Well sure it will. But that's why "substitute" doesn't mean "identical."
I disagree. A substitute is suppose to give an identical or similar result. Otherwise it is a different recipe. For example, bottom round is a substitute for chuck in a pot roast. Pork shoulder is not even though the results might be fine. Pinot noir is a sub for cabernet sauvingon, but vermouth is not. Carnaroli rice is a sub for arborio but basmati is not. Flounder is a sub for sole but salmon is not. See?
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
I disagree. A substitute is suppose to give an identical or similar
result.
Quoted message said:
Otherwise it is a different recipe. For example, bottom round is a substitute for chuck in a pot roast. Pork shoulder is not even though
the
Quoted message said:
results might be fine. Pinot noir is a sub for cabernet sauvingon,
but
Quoted message said:
vermouth is not. Carnaroli rice is a sub for arborio but basmati is
not.
Quoted message said:
Flounder is a sub for sole but salmon is not. See?
Rather than quibbling over definitions, let's be practical. Whether any of the possible substitutes for mirin works depends on what the OP is using the mirin for, doesn't it? If it's one of several ingredients for a brief marinade of meat before stirfrying, for example, the differences among all those possible substitutes will be nearly undetectable. If it's something where the mirin is copious and a significant element in the dish, nothing will be exactly the same. -aem
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter Aitken said:
I disagree. A substitute is suppose to give an identical or similar
result.
Quoted message said:
Otherwise it is a different recipe. For example, bottom round is a substitute for chuck in a pot roast. Pork shoulder is not even though
the
Quoted message said:
results might be fine. Pinot noir is a sub for cabernet sauvingon,
but
Quoted message said:
vermouth is not. Carnaroli rice is a sub for arborio but basmati is
not.
Quoted message said:
Flounder is a sub for sole but salmon is not. See?
Rather than quibbling over definitions, let's be practical. Whether any of the possible substitutes for mirin works depends on what the OP is using the mirin for, doesn't it? If it's one of several ingredients for a brief marinade of meat before stirfrying, for example, the differences among all those possible substitutes will be nearly undetectable. If it's something where the mirin is copious and a significant element in the dish, nothing will be exactly the same. -aem
I agree that the final judgement should be whether the result is tasty. I guess we interpret the word "substitution" differently. But I think that a lot of people take it to mean that the result will be substantially the same.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
