In cooking what is a substitution for apple cider vinegar?

Here are some substitutions for apple cider vinegar in cooking, depending on the specific dish and desired flavor profile:

For Acidic Flavor:

* White Vinegar: This is the most common substitute, offering a sharper acidity. Use a 1:1 ratio.

* Rice Vinegar: A milder option with a subtle sweetness, good for Asian-inspired dishes. Use a 1:1 ratio.

* Red Wine Vinegar: Adds a fruity and slightly more intense flavor. Use a 1:1 ratio.

* Lemon Juice: Provides a bright, citrusy flavor. Use about 2/3 the amount of vinegar.

* Lime Juice: Similar to lemon juice, but with a more tart and tangy flavor. Use about 2/3 the amount of vinegar.

For Subtle Sweetness:

* Sherry Vinegar: Offers a slightly sweet and nutty flavor. Use a 1:1 ratio.

* Balsamic Vinegar: Has a rich, complex flavor with sweetness and a hint of caramel. Use a 1:1 ratio, but keep in mind it will be more intense.

For a Less Acidic Flavor:

* Water: Use a 1:1 ratio, but the dish will lack the acidity.

* Broth: A good option for soups and stews, but won't provide the same tang.

* Plain Yogurt: Adds creaminess and a mild tang. Use about 1/2 the amount of vinegar.

Important Considerations:

* Flavor: Consider the intended flavor profile of your dish. Some substitutions will be more suitable than others.

* Intensity: Vinegar strengths vary. Use a slightly smaller amount if unsure.

* Taste Test: Always taste your dish and adjust accordingly!

Let me know if you have a specific recipe or flavor in mind, and I can offer more tailored advice.