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Vinegar does different things to different foods. Broadly, it balances flavors by adding a slightly sweet and mostly sour tang, reduces bitterness in a recipe, and enhances the flavor of ingredients in sauces or dishes. It also has specific sweet little uses I bet you'd like to know about.
I’d wanted to make my best risotto for a dear friend who was visiting Mumbai and said would come by. But she had one request -- could I make it without white wine because she was off alcohol in any form?
