Looking for an acceptable subsitute for palm vinegar for this recipe. Thank you. http://www.saveur.com/article...
Chops is a trusted home cook.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I hope you find a more firsthand response, but this might help. I was curious and found this at chowhound: 'Supposedly, it has a bit of a citrusy taste and [...] recipe uses some lime zest to try to replicate the citrus (while using white wine vinegar.)
For the Chicken Vindaloo recipe, if you replace the Palm Vinegar with some Apple Cider Vinegar, and then add about a quarter tsp of cane sugar, you should get a very similar effect. The Palm vinegar is generally a little sweet and citrussy, so this should balance it out. The vinegar would essentially evaporate in the vindaloo leaving behind the flavour you need.
Gooey, chocolatey perfection.
Gooey, Chocolatey Brownie à la Mode
5-Ingredient, Unfussy Eggplant Parm
Go On, Spread Out
Smoky (Grilled!) Salsa
Your #1 Loves