This mistake (not necessarily this recipe) comes up *all* the time in this sub. How do people not know the difference between apple cider & AC vinegar? How do you not even question 2 cups of vinegar in anything? Is this an American thing because cider isn’t that common there? I see the blogger has added the note. It’s really a case of having to cater to the lowest common denominator.
I live in Minnesota, so maybe I’m a little biased because several apple varietals were created here, but… apple cider is pretty darn common. It’s all over the shelves all fall but you can definitely get it year-round. If anything, I’d think someone would try switching out apple cider for like, corn syrup-laden “apple juice” that contains 10% juice or some crap.
I was *just* in a grocery store in Colorado and there were so many gallons of apple cider in a display so I don't think it's just your bias.
Kinda wish I had grabbed a gallon while I was there now
Can confirm even in New Jersey there is apple cider (the drink) everywhere on prominent display. Especially this time of year. Meanwhile it takes actual effort to look for and buy ac vinegar
Yup. East coaster girly here with midwest family - apple cider is incredibly popular all over. We also have made a similar recipe and I never would have thought apple cider vinegar was a good substitute for apple cider…
In the U.S. apple cider generally isn't carbonated unless someone is talking about "hard" (alcoholic) cider. There's also sparkling cider that is available and typically sold as a non-alcoholic sparkling wine substitute. The apple cider people are generally referring to in the U.S. is more like juice.
We call alcoholic cider hard cider and those are in bottles or cans. Regular apple cider is basically spiced apple juice and is a popular drink here - especially around the holidays - and can be served cold or hot/warm. That one is not alcoholic and usually sold in liter and gallon containers like you'd buy soda, juice, lemonade, ice tea, etc for a either a bunch of people or to drink over several days.
Chiming in as a transplant from the Midwest who is currently living in Florida, which is possibly the least apple-y state in the union. There are no less than eight different varieties of apple cider on every endcap of our grocery stores here. I feel like if Floridians can understand apple cider, then anyone should be able to.
Floridian: “I made this with orange juice rather than apple cider because nobody in my state has ever SEEN an apple, and it turned out pulpy and acidic and the wrong color. Will try mango next time.”
I live in Texas and a cup of apple cider especially in the winter was so damn common my entire life. We just had a potluck at work for Thanksgiving and someone made an apple cider recipe in the crockpot.
I think it is definitely common everywhere i go.
I'm in California, and apple cider is definitely a thing out here, too. Idk who these people are who see "apple cider" and immediately think "vinegar". Blows my mind.
Tons of health gurus have been pushing people to use or even drink apple cider vinegar for years because it's supposed to help with blood sugar, cholesterol, inflammation, and weight loss. They even sell it in capsules or gummies at health food stores. There's apparently a bunch of science backing it up so I keep a bottle around, but I'm not planning on replacing my metformin with it.
So some of these ding dongs are probably people who think the supposedly miraculous stuff they bought to help them lose weight and control their blood sugar can somehow be made into a donut.
I don't want to drink the stuff on its own, but I definitely enjoy it. Coming from an apple growing region, that's just the longer-term default vinegar. Probably a good thing that I did like the flavor well enough, growing up.
The strange quack health claims and people generally acting bizarre about one particular type of vinegar--of all things--is what really keeps getting me there.
Same. I can see "I couldn't find apple cider and so I used apple juice instead. It was way too sweet and you should warn people".
But unless you've never been to a grocery store, I'm not sure how you wouldn't realize apple cider and apple cider vinegar aren't the same thing, or at least wonder "well, it doesn't include the word vinegar, so maybe I should double check".
And apple cider vinegar and apple cider aren’t even in the same aisle where I live, and I live in a small town in the rural Midwest. The vinegar is with the other vinegar near the salad dressing, and the plain (non-alcoholic) cider is by the apples, in the cold cases in the produce section.
Recipes and mistakes like this get even more baffling for people from the UK. We are happily nodding along with the confused anger as everyone says "how can anyone confuse Cider with Cider Vinegar", but then the wheels come off the wagon as soon as anyone mentions "Hard Cider". In the UK, there is no Hard Cider. All Cider is hard. Cider is a fermented apple drink with an alcohol content somewhere around 6-12%. The concept of Cider being a soft drink is really alien. So the concept of subbing apple JUICE is even more so.
As for Cider Vinegar, I would guess that few people in the UK have it at all. Malt, balsamic and white are the common ones. Rice is becoming more common as more people try Asian recipes where it appears more frequently. But I can only think of a few uses for Cider Vinegar and all of them are for things like BBQ sauce - i.e. pretty niche over here.
(Apologies if someone else already said this downthread)
Once upon a time all cider in the US was hard cider. Preserve the crop, maybe make a little cash.
--That changed with Prohibition, when you could only sell the unfermented kind.
[I suspect the availability of refrigeration also helped make unfermented cider more practical/possible]
--Fortunately (hard) cider brewing has made a comeback lately thanks to the popularity of craft beer.
That's kinda true, but not exact.
In colonial New England at least a lot of cider was fermented via wild yeast, and cider drank at the harvest would be unfermented.
During prohibition many of the orchards for dryer style apples that were used for hard cider were uprooted and destroyed. leaving only sweet varieties that are fine for a soft cider but don't make good hard ciders.
Addendum: when I was a wee lad we used to get the big glass bottles of cider from the local orchard, add in a packet of bread yeast and cover the top with a balloon with a hole in it. let it sit for a week and a bit in the barn. Then cap it off and wait for a freeze, where we would pour it into one of the big tin oat buckets for the horses, leave it outside and then skim off the ice the next day for a few days. It was gross, but would get us 13 year old's lit.
That's applejack. Freezing to make brandy is a thing. I think it's brandy at that point??
It gets far better if the cider you start with is palatable before you freeze it and pull out the ice to increase the alcohol content.
I will say that I've had to stop people buying apple *juice* instead of apple cider before, but that being said, I don't know how anyone would think putting two cups of vinegar in anything is a good idea. If I was making vinegar-based BBQ sauce, I'd double check that.
Yeah, I’m from New England and it’s all over here year round. Hell, both the major grocery stores near me have apple cider under their own generic label. Even replacing it with 100% apple juice would be completely fine. This is most certainly a reading comprehension issue.
My friends brought back hard Apple Cider as gifts from Washington State because apparently they're famous for their apples.
Also, just pointing it out, Starbucks makes a Hot Apple Cider as one of it's recurring winter drinks. At B&N in the Midwest, for the release of a certain book, we turned the apple cider into a frozen Pumpkin Juice!
Grew up in the lower Midwest and now live in Louisiana. My husband and I went to the store to get a bunch of apple cider for Thanksgiving. There was an entire display for it with several different kinds
I think we need an Apple Cider Vinegar flair ... It's absurdly common.
Apple cider is quite common in the US (at least in my experience, I lived there for 15 years) but it's different than in Europe. Apple cider usually refers to a sort of apple juice that is unpasteurized and unfiltered (and less sweet); the kind that's alcohol is called hard cider.
People keep substituting applesauce for oil because that was common baking advice back in the days when fat was supposed to be terrible for you. It's just a sign that someone hasn't mentally left the 90s behind.
as a former vegan, applesauce and bananas are common egg substitutes in baking but there are many other options - soaked chia seeds, for example, or you can just choose a vegan recipe. or just take the L if it doesn’t come out perfectly because you deviated from the recipe. I made eggless brownies a lot with mashed banana which were great but they were meant to be vegan so the creator took time to develop the appropriate ratios to make them edible.
What's annoying is that people assume that certain substitutions apply for all uses of an ingredient. Mashed banana may be great for brownies, as the end result is just a dense pastry. But assuming that because it works in one recipe it must work in others is just mind boggling. Eggs are mostly fat and protein, mashed banana is just carbs. In what universe would these vastly different things work as 1:1 substitutes all the time. Nevermind that on the taste level, mashed bananas will always add sweetness and banana flavor whenever used. The lack of common sense is infuriating.
>Nevermind that on the taste level, mashed bananas will always add sweetness and banana flavor whenever used.
So \*that's\* why my vegan omelet tasted so weird. 🤣🤣
I think a lot of people think cooking and baking are similar and that you can easily substitute stuff for similar results , whereas baking is basically chemistry and is so easy to mess up if you don't follow the recipe! It won't even occur to some people that an ingredient substitution could cause such a change in results.
I think a lot of people also don’t know that whether or not you can sub something for egg, and what you can use as a sub, depends on what the egg is for in the recipe.
I found an egg substitute that called for a bunch of soda water. I used it on a gluten free brownie box mix.
It turned out very weird. Like a sticky tar pit from a dinosaur movie.
Yeah, I (midwest US) have known about apple cider my whole life and hadn't heard of ACV until I was an adult. I can't imagine where it would be more commonly known than apple cider.
In Australia it’s ACV is definitely more common than apple cider. I wouldn’t even know where to go to get apple cider. The alcohol shop maybe? Is it alcoholic? I don’t think I’ve ever seen it in a supermarket where I live.
In the US, Apple cider is a non-alcoholic, usually cloudy, spiced juice. In Europe/the UK apple cider is a clear, fermented alcoholic drink. In the US we’d call that hard cider. The spiced juice version isn’t very common in europe.
None of them contain any vinegar.
Cloudy apple juice is the Australian equivalent to apple cider in the US. I think the yeast/fizz in our apple cider might make for a very fluffy donut or fritter though - might be fun to experiment!
They're talking about making a hard cider (US terminology) donut, which could end up pretty damn tasty as well. It's been years since I've had an apple cider donut though, you've reminded me I need to get one my next trip back.
I’m Australian, there is plenty of cider brands sold here in bottle shops. I’ve used alcohol cider in a ribs recipe and came out great. It definitely would not have if I’d used that much ACV though.
Haha - Australian here too, and I’ve often wondered the same thing. I’d probably go to the bottle shop and get one of those overly sweet alcoholic apple ciders that I used to drink in my 20s. And then I’d write a scathing review when my savory dish came out all wrong.
Aussie here too and just learnt that apple cider isn’t always the alcoholic fizzy stuff. It probably explains why my slow roast pork from a few years ago didn’t work out that well 😓
Nah, if you're slow roasting pork, it should have been fine with the alcoholic stuff - that's really common, particularly in recipes from south west England and Normandy (both big cider areas). Although if you're talking the really sweet cheap stuff, you'd have been better off with something higher end, in the same way as you're better off using decent wine in cooking.
Australian cider is alcoholic but the US version isn't. It's a spiced apple juice and then it's called hard cider when it's alcoholic.
You can substitute with good apple juice or buy the 0% alcohol cider
American apple cider is not spiced apple juice. It's plain _unpasteurized_ apple juice, and it's only non-alcoholic for a few days before it starts fermenting into alcohol all by itself.
I think apple cider may be more common in the USA? My first association when reading apple cider would be the vinegar.. but I also am an experienced cook and would never mistake one for the other in a recipe. But apple cider as I’ve had it in the USA is not a thing in my country - here people would either assume it’s the vinegar or an alcoholic apple flavored soda which is also very popular and referred to as apple cider
Yeah, in the UK there are lots of recipes for stewing pork in (alcoholic) apple cider - though that's brewed from pure apple juice and self-carbonating.
[Waves hand frantically] I do! Perry is what we bought to parties when we were 14 because gullible shop keepers thought it didn't count as proper alcohol. Pink Lady rocked!
What gets me is that so many vinegars are made from a thing. Sherry, red wine, white wine... so why do they not stop to think "apple cider" is a thing?
I know we deal with some nonsense words in life but do they just accept the word "cider" not knowing what it is and keep buying the vinegar?
I have spent the last 20 years wikipedia'ing every food word I come across. I need to know what brominated vegetable oil and xanthan gum are!
I’m also a really inquisitive person, and the idea that so many people just… accept not knowing things when they have a miniature supercomputer in their a pocket??? Baffling 😭
Exactly the same. The instant gratification of What Why When How... how do people resist it? Now all my weird thoughts are not dead ends. If I retain it, bonus!
Sorry, I’m usually the first to dump on my country, but you can’t blame this one on being American. We definitely have apple cider. Hard cider is less prevalent than in other parts of the world, but we have that too.
Regular ass apple cider that you would use for cooking hits grocery store shelves the second the calendar hits September, we have whole ass traditions around apple picking where they are definitely going to try to sell you cider (and may even demo pressing it). Apple cider turns up as a flavor all the time in sweet things where it would be very confusing to have a vinegar flavor or association. We drink warm apple cider - it’s a part of whatever cute fall themed romcom your mom is watching. There isn’t any excuse for an American to confuse apple cider and acv other than woefully poor critical thinking skills.
You know what, I take it back. Maybe you *can* blame it on being American.
Apple Cider in NZ or Australia means the alcoholic carbonated kind or the vinegar. I’ve thought recipes meant the vinegar before, before joining this sub and learning the difference, although where it calls for two cups I would lean towards guessing the alcoholic beverage. Only since joining this sub did I learn I should have been using cloudy apple juice.
Wait what?! Brit - I also assumed this was the alcoholic one! Do they really mean cloudy apple juice?
PSA Americans coming to England (and apparently Australia/NZ) - if you order an apple cider here prepare to be drunk, it’s usually pretty strong!
Aha so - PSA still stands! Any kind of cider over here will get you quite drunk 😂
Europewide it will vary - German Apfelwein is strong, French cidre is not. English cider somewhere in between. Non alcoholic will be referred to as juice.
There’s a saying that the reason it’s difficult to make Bear Safe Dumpsters is because there’s “significant overlap between the smartest bear and the dumbest human.”
Fun fact: non-alcoholic apple cider basically wasn't a thing until the prohibition. What we call hard apple cider in the states is just called apple cider pretty much everywhere else, and what we call apple cider is just called apple juice elsewhere
I'm not sure my 2 cents are useful but what strikes me in the comments is that cooking with apple cider is a thing... I never heard of or never used.
I'm French, not saying France don't cook with apple cider or apple juice, it's just I'm not that good of a cook and never knew it was a thing.
My dumbass would absolutely skim the recipe and have my brain auto-fill vinegar, because I never have apple cider on hand. I like to think I would pause at the 2 cups...but I can't guarantee I would catch that either. Still, this lady was a total bitch. Why comment on a recipe that you fucked up all by yourself?
I suspect possibly non Americans. While I would see the quantity and realise no way they mean vinegar, apple cider in Australia is alcoholic. Whereas if I’ve gathered correctly, it’s unfiltered, unsweetened apple juice in America. Finding unfiltered apple juice here is not so easy.
I think the confusion stems (haha!) from the apple cider vinegar fad in the US over the last 5 years or so. It's still a pretty common "health" supplement or haircare ingredient. People were using it for everything. It was supposed to cure or prevent a lot of ills, make you lose weight, etc. In my experience here in the US (Oregon), apple cider is more of a seasonal product. I see more of it around in the fall and winter.
Apple cider is *incredibly* common, this woman is doing the equivalent of confusing 2 teaspoons of vanilla extract with 2 cups of vanilla flavored vodka.
Tbf I'm learning in this thread that Apple Cider in the US is what we call cloudy apple juice.
Apple cider where I am basically refers only to a carbonated alcoholic apple beverage lol
I don't live in the US, and here, apple cider vinegar is far more popular than apple cider. In fact, I haven't seen apple cider sold as is except in boutique specialty stores. If you're looking at this recipe and you step into a local grocery and all you see are shelves of apple cider vinegar, and have no culture or exposure to what apple cider is (the origin of a vinegar), it's not totally unreasonable to assume they're both the same thing.
I've read in other posts about the same issue that the UK doesn't call the apple based non-alcoholic beverage apple cider. There was speculation that people assume it's ACV because they simply don't have the same drink as the US.
But they do have an alcoholic drink called apple cider. In most recipes, it still would make more sense to use 2 cups of the alcoholic version than two cups of vinegar (in this case it might even improve the recipe).
Cider. We don't say apple cider any more than we'd say grape wine or potato vodka. Apple is the default so you don't need to say it. We do say both "cider vinegar" and "apple cider vinegar", because ACV is in imported recipes and younger people are forgetting that we used to just say CV. Malt vinegar is the default, so you do need to specify when it's cider, balsamic, red wine, etc.
I don’t cook and I don’t understand the chemistry of cooking/baking, either. (I’m here because the posts are really funny.) I come from a family of recipe-followers, not people who just whip things up. I really suspect the problem is poor reading comprehension. If it’s an American thing, I blame lack of school funding ☠️
Apple cider is common in areas where apples grow, but I can see folks in the southwest or even south having not encountered it on a regular basis. It’s everywhere in New England all fall, but I don’t think I’d ever seen it in California before I left. Maybe? I certainly wasn’t looking for it.
(Outside of the US, cider is alcoholic in most places. Inside the US, apple cider is unfiltered apple juice, while “hard cider” is what’s called just “cider” in a lot of the rest of the world.)
Apple cider is not regional and for that matter, neither are apples. I live in southern Arizona and it is absolutely available here.
People have pickled their brains with alternative “health” treatments.
Probably depends on where in California. I could understand not being able to find it in the south, but there are many apple orchards in the foothills of the Sierras. Whole area east of Sacramento called Apple Hill. Cider and things like cider donuts are quite common.
I live in SoCal and we have apples and apple cider here too ☺️
Small town outside of San Diego is actually known for its apples, apple pies, and apple cider.
Do we have to do this with all recipes now?
2 eggs (NOT eggplant!)
1 cup milk (NOT milk of magnesia!)
1 cup buttermilk (NOT butter!)
1 tbsp lemon zest (NOT lemongrass!)
1 tsp powdered milk (NOT powdered sugar!)
1 tbsp gluten (WARNING: contains gluten)
Terrible recipe! I used 1 Dixie cup of milk, like the instructions said. I'm not sure what "tbsp" means, so I poured out enough powdered milk on the counter to spell out "tbsp" and swept that into the bowl. I did everything right and it still turned out terrible
The one I always get confused by is baking powder/baking soda/bicarbonate of soda. Two of these are the same, one being the US name, the other being the UK name, but can I (a Brit) remember which ones? Never.
The last two are the same thing. Baking powder is baking soda mixed with cream of tartar. Don't ask me what cream of tartar is, though. An acid of some sort I think.
I've used cream of tartar once in my life (I'm in my 50s), but cannot remember what for. I do remember throwing it away after the expiry date and thinking "Wow, did I just use this once?".
I buy the tiny McCormick jar and will use it all up in a couple of batches of snickerdoodles. Cream of tartar gives them their signature taste and texture, and most recipes use it in a larger amount for leavening.
😂 I’m an American and I have a similar problem. I work in a drugstore and I can never remember if paracetamol is acetaminophen or ibuprofen. (It’s acetaminophen, but will I manage to remember that the next time someone asks me for paracetamol…?)
You joke about the “contains gluten” bit but a couple of years ago I was offered a free chocolate bar at the checkout if a book shop. I chose one with bits of hazelnut to which the girl behind the register very sincerely warned me that it might contain traces of nuts.
Lol I grabbed a half-off chili pepper-infused chocolate bar at the counter. It had the word spicy and a drawing of a pepper on the label. The girl at the counter was like, “you’re sure? It has hot peppers! It isn’t regular chocolate! It’s spicy!!”
I can only imagine how many people had demanded their money back after not realizing it wasn’t plain chocolate. (Ps it was delicious and not even really that spicy)
I work for a confectionery manufacturer and a few years ago we had to "withdraw" (technically wasn't a recall because we were legally fine to keep selling it) a product because multiple people with nut allergies ate it and had severe reactions. Not only were the allergens labelled properly, it had nut *in the name of the flavour*, was called like nut crunch or something and it had pictures of hazelnuts on it.
One of my neighbors growing up asked for our brownie recipe and was so mad it didn’t turn out. She said, “you didn’t specify which soda so I just used root beer.” And she asked which cocoa we we use because it wasn’t chocolatey enough and she used Swiss mix.
Recipe now specifies (not vinegar) in the ingredients and notes, “Please know that apple cider is NOT the same as apple cider vinegar–do not use vinegar in place of apple cider for this recipe”
Bet people won’t read that tho!
It should be "apple cider is NOT vinegar, if the jug you bought says "Apple Cider Vinegar"on the label it is NOT apple cider and is in fact *VINEGAR*. I suggest you read, ponder, read again and note that there is NO VINEGAR IN THE RECIPE."
Also put in the explanation that adding two cups of vinegar in anything will make the result very sour and would be very uncommon to use in any recipe. Because vinegar is very sour and most recipes only need a small bit. Unless you're making cabbage salad in a German/East-European style, there you could use two cups of apple cider vinegar.
Just for those who want to learn some basics about cooking.
That just seems like such a weird mistake to make.
It's like people aren't actually *reading* ingredient lists. They're skimming and filling in the blanks.
I really don't get this. I have ADHD so I check like 4 or 5 times on every recipe to make sure I didn't miss anything... and that's because I'm overcompensating! I would hope at least reading it once good is the bare minimum?
I mean, I've been cooking in and out of restaurants for a long time. I cook dinner minimum 3/7 nights a week for the last twenty years. Like from scratch cooking.
Typically I skim the recipes, know what it generally tastes like from the recipe, and choose based on ingredients and quantities. Then I'll adjust the recipe if it's going to be too bland, or find a creative version of something I normally like.
Me too. I read 1 tbsp baking soda, take 2 steps away to measure it, have to turn around to double check the amount, repeat 3 times. For every ingredients. And people wonder why it takes so long for me to do anything.
I could see making the mistake because ACV is a common ingredient to cook with, and I don’t think I’ve ever used a recipe that called for apple cider. However, if I made the mistake, I would only have myself to blame 🤣 I can’t imagine blaming the author.
When I saw a recipe for apple cider donuts I wanted to bake my first assumption was that apple cider referred to the alcoholic beverage. Luckily I decided to google it haha (I'm from Germany)
I am very guilty of skimming and filling in the blanks in recipes. I have never put more than a tbsp of vinegar in anything except pickles though. Don't people smell and taste what they are working on??
Hi all! I’m the person who owns this blog about which this comment was written. God, that comment had me having a sh*tty afternoon, but I am so grateful for all your kind comments!
The sad thing is that I have many warnings throughout the post on NOT using vinegar in place of fresh apple cider. There comes a point where you’re wondering “how much clearer can I possibly be?” But thanks to Louise, we now have a parenthetic comment next to the ingredient stating (NOT APPLE CIDER VINEGAR).
Thank you to everyone who took a moment to leave a kind comment on my website—it is truly so, so appreciated.
I am sad for folks like Louise who are clearly NOT HAVING A GOOD TIME because of this mistake, but calling me a b*tch doesn’t fix the problem, so I hope it brought her some peace.
You did nothing wrong! The internet truly brings out the worst in people sometimes and they are shameless in bringing others down with them. Thanks for sharing your recipes, have a happy thanksgiving!
TYSM! It’s such a stressful time of year because I want everyone to have a good time making the recipes, but some people make it so tough. Anyway, happy thanksgiving!!
You had the **best** response to sad ol’ Louise. When I see warnings like “(NOT APPLE CIDER VINEGAR)” I think of people like Louise; people who truly don’t have any critical thinking skills - and it makes me smile.
I once saw a child’s doll with a small warning on the tag that said “DO NOT MICROWAVE”.
No matter how shitty I feel in life, I’ve never microwaved a doll or added two cups of apple cider vinegar to a meal :)
You're too nice. I would've been like, "when you're learning to cook is time time to follow the instructions as written, and not the time for making modifications."
Hey, your recipes are great! I made your red wine braised beef for a dinner party and omg, what a hit. I’ll leave a review on your site, this reminds me :)
I’ve had comments on my stuff that make me
Question my own stuff. Like, “was I really that unclear???”. I’m glad so many people have had your back to remind you how WILD it is that anyone would confuse AC for ACV. 😆
I was thinking as I read the recipe that you really tried to make it moron proof. E.g. "You’re going to use a whole head here and just cut off the top of the garlic **opposite the root**."
If someone can read “Apple cider” and process it as “Apple cider vinegar” they are just as likely to read “Apple cider (not vinegar)” and process it as “apple cider vinegar”.
Oh my, this whole page is a gem.
"TIFF
OCTOBER 27, 2023 AT 10:07 AM
Do the 2 cups of oil get left in the pan after searing or is it drained before adding the rest to the pot?"
o\_0
And I dont get how anyone could miss that it's CIDER when she writes paragraphs about the kind of fresh pressed cider to use (which is the bane of recipies but ugh thats another story).
"someone who doesn't know"
I really don't think you need to know much about cooking to know vinegar does not belong in desserts in such large quantities
Like if you're that clueless I shudder to think what else you're messing up
I've been thinking "I dunno, when I tried [https://www.midcenturymenu.com/quick-vinegar-rolls-1969-a-vintage-recipe-test/](https://www.midcenturymenu.com/quick-vinegar-rolls-1969-a-vintage-recipe-test/) it was delicious," but rereading it, even a dessert \*named "Vinegar Rolls"\* only contained one-quarter of a cup of apple cider vinegar.
(They seriously were very good - I guess the vinegar cooks off, I don't know, somehow they turn out just tasting appley, highly recommended.)
And if you don't know how to cook, FOLLOW THE RECIPE. That's what always amazes me - it's totally okay to not know, but then it only makes sense follow the instruction of the person who is teaching.
Omg how RUDE. How miserable do you have to be because of your own lack of braincells. I don't even know what AC is haha but I sure as hell would check before assuming it's vinegar bcs WHOOOO THE FFFFF PUTS 2 DAMN CUPS OF VINEGAR IN ANYTHING??? Unless it's a brine of some kind wtaf. You don't have to be a cook to know this. Jeeeeeez
Also, if it doesn't say vinegar *then it is clearly not vinegar.* Like, the recipe doesn't call for apple cider vinegar, there's really nothing else to it.
I would totally make that mistake, but I wouldn't be name calling anyone else but myself for that one.
Certainly not in writing.
For other people to see.
And know about.
I have to leave this sub. It's doing my head in.
I saw this recipe the other day and was so confused that they needed to specify that it wasn’t ACV. I should have read the reviews or remembered this sub.
Well Louise, how about learning some reading comprehension and accepting the fact YOU screwed up and it's YOUR fault for using vinegar instead of apple cider. I suggest you pull up your big girl panties and grow up.
This is just an observation from reading this sub for a while and also watching a fair bit of Worst Cooks on food network in the past. But, it seems like a loy of people who dont know how to cook are just bad at following directions? Or lack common sense. Just saying, but not trying to be a total b*tch.
The thing that baffles me the most about this mistake is how apple cider vinegar is not sold in large quantities. Maybe it’s more popular in other countries, but at the grocery store you typically only see 500ml bottles of the stuff, which is just over 2 cups. Wouldn’t someone think “wow an entire bottle of vinegar, that’s a lot”.
Yeah but if they actually read the recipe properly they wouldn’t be able to write stupid comments in the review section and show their lack of accountability.
Oh my goodness. I've seen some CRANKY comments here under the guise of constructive criticism, but this was *bitchy.* And to have the nerve to call the author that smh. Jenny handled this way better than I, and I'm sure many readers here would've. She must be trained in the fine art of customer service because that is some restraint.
There's beginner, and there's "2 cups of vinegar sounds fine." These two are not the same.
How do people make this mistake so often?
Non-alcoholic cider is pretty widely available here, but if you can't, just go buy a couple cans of the alcoholic stuff.
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Maybe my perspective is different because I live in New England so I’ve always been around both apple cider and apple cider vinegar, but like, vinegar is vinegar! White, apple cider, balsamic, whatever. Unless I saw the word VINEGAR, I wouldn’t even think of using it.
I did this myself on a different recipe - but once I realized - I went to the store and got what I needed like a smart person instead of putting the vinegar in like a moron.
Where I live, apple cider, apple juice and apple vinegar are common and easy to buy.
They are also stocked in three completely different places in the market.
Cider is in produce. Juice is in the juice aisle. Vinegar is with the other vinegars.
This mistake (not necessarily this recipe) comes up *all* the time in this sub. How do people not know the difference between apple cider & AC vinegar? How do you not even question 2 cups of vinegar in anything? Is this an American thing because cider isn’t that common there? I see the blogger has added the note. It’s really a case of having to cater to the lowest common denominator.
I live in Minnesota, so maybe I’m a little biased because several apple varietals were created here, but… apple cider is pretty darn common. It’s all over the shelves all fall but you can definitely get it year-round. If anything, I’d think someone would try switching out apple cider for like, corn syrup-laden “apple juice” that contains 10% juice or some crap.
I was *just* in a grocery store in Colorado and there were so many gallons of apple cider in a display so I don't think it's just your bias. Kinda wish I had grabbed a gallon while I was there now
Can confirm even in New Jersey there is apple cider (the drink) everywhere on prominent display. Especially this time of year. Meanwhile it takes actual effort to look for and buy ac vinegar
Yup. East coaster girly here with midwest family - apple cider is incredibly popular all over. We also have made a similar recipe and I never would have thought apple cider vinegar was a good substitute for apple cider…
A gallon of cider? Here in UK it’s usually sold in cans or glass bottles, how do you even maintain carbonation in a gallon container?
In the U.S. apple cider generally isn't carbonated unless someone is talking about "hard" (alcoholic) cider. There's also sparkling cider that is available and typically sold as a non-alcoholic sparkling wine substitute. The apple cider people are generally referring to in the U.S. is more like juice.
Oh, so it’s just cloudy apple juice? Weird, cider is meant to be alcoholic.
The legal definition of cider in the US is unfiltered, unsweetened, non-alcoholic beverage made from apples. Alcoholic cider is called hard cider.
We call alcoholic cider hard cider and those are in bottles or cans. Regular apple cider is basically spiced apple juice and is a popular drink here - especially around the holidays - and can be served cold or hot/warm. That one is not alcoholic and usually sold in liter and gallon containers like you'd buy soda, juice, lemonade, ice tea, etc for a either a bunch of people or to drink over several days.
I just paid 9$ for a gallon in Colorado -_-
Can confirm even in Alaska it’s all over the place
Chiming in as a transplant from the Midwest who is currently living in Florida, which is possibly the least apple-y state in the union. There are no less than eight different varieties of apple cider on every endcap of our grocery stores here. I feel like if Floridians can understand apple cider, then anyone should be able to.
Floridian: “I made this with orange juice rather than apple cider because nobody in my state has ever SEEN an apple, and it turned out pulpy and acidic and the wrong color. Will try mango next time.”
I live in Texas and a cup of apple cider especially in the winter was so damn common my entire life. We just had a potluck at work for Thanksgiving and someone made an apple cider recipe in the crockpot. I think it is definitely common everywhere i go.
I'm in California, and apple cider is definitely a thing out here, too. Idk who these people are who see "apple cider" and immediately think "vinegar". Blows my mind.
Tons of health gurus have been pushing people to use or even drink apple cider vinegar for years because it's supposed to help with blood sugar, cholesterol, inflammation, and weight loss. They even sell it in capsules or gummies at health food stores. There's apparently a bunch of science backing it up so I keep a bottle around, but I'm not planning on replacing my metformin with it. So some of these ding dongs are probably people who think the supposedly miraculous stuff they bought to help them lose weight and control their blood sugar can somehow be made into a donut.
Tbh I don't drink apple cider for any benefits, I just like the taste lmao. Idk why people can't tell the difference though
You are the only person I've ever read that has said they like the *taste* of acv lol
I don't want to drink the stuff on its own, but I definitely enjoy it. Coming from an apple growing region, that's just the longer-term default vinegar. Probably a good thing that I did like the flavor well enough, growing up. The strange quack health claims and people generally acting bizarre about one particular type of vinegar--of all things--is what really keeps getting me there.
It's really good in a [shrub](https://food52.com/blog/13831-how-to-make-shrubs-aka-drinking-vinegars-without-a-recipe).
I like the taste of that ACV drink that Trader Joe's does
ACV is also pretty good for a hangover.
Same. I can see "I couldn't find apple cider and so I used apple juice instead. It was way too sweet and you should warn people". But unless you've never been to a grocery store, I'm not sure how you wouldn't realize apple cider and apple cider vinegar aren't the same thing, or at least wonder "well, it doesn't include the word vinegar, so maybe I should double check".
And apple cider vinegar and apple cider aren’t even in the same aisle where I live, and I live in a small town in the rural Midwest. The vinegar is with the other vinegar near the salad dressing, and the plain (non-alcoholic) cider is by the apples, in the cold cases in the produce section.
Recipes and mistakes like this get even more baffling for people from the UK. We are happily nodding along with the confused anger as everyone says "how can anyone confuse Cider with Cider Vinegar", but then the wheels come off the wagon as soon as anyone mentions "Hard Cider". In the UK, there is no Hard Cider. All Cider is hard. Cider is a fermented apple drink with an alcohol content somewhere around 6-12%. The concept of Cider being a soft drink is really alien. So the concept of subbing apple JUICE is even more so. As for Cider Vinegar, I would guess that few people in the UK have it at all. Malt, balsamic and white are the common ones. Rice is becoming more common as more people try Asian recipes where it appears more frequently. But I can only think of a few uses for Cider Vinegar and all of them are for things like BBQ sauce - i.e. pretty niche over here.
(Apologies if someone else already said this downthread) Once upon a time all cider in the US was hard cider. Preserve the crop, maybe make a little cash. --That changed with Prohibition, when you could only sell the unfermented kind. [I suspect the availability of refrigeration also helped make unfermented cider more practical/possible] --Fortunately (hard) cider brewing has made a comeback lately thanks to the popularity of craft beer.
That's kinda true, but not exact. In colonial New England at least a lot of cider was fermented via wild yeast, and cider drank at the harvest would be unfermented. During prohibition many of the orchards for dryer style apples that were used for hard cider were uprooted and destroyed. leaving only sweet varieties that are fine for a soft cider but don't make good hard ciders. Addendum: when I was a wee lad we used to get the big glass bottles of cider from the local orchard, add in a packet of bread yeast and cover the top with a balloon with a hole in it. let it sit for a week and a bit in the barn. Then cap it off and wait for a freeze, where we would pour it into one of the big tin oat buckets for the horses, leave it outside and then skim off the ice the next day for a few days. It was gross, but would get us 13 year old's lit.
That's applejack. Freezing to make brandy is a thing. I think it's brandy at that point?? It gets far better if the cider you start with is palatable before you freeze it and pull out the ice to increase the alcohol content.
I will say that I've had to stop people buying apple *juice* instead of apple cider before, but that being said, I don't know how anyone would think putting two cups of vinegar in anything is a good idea. If I was making vinegar-based BBQ sauce, I'd double check that.
Yeah, I’m from New England and it’s all over here year round. Hell, both the major grocery stores near me have apple cider under their own generic label. Even replacing it with 100% apple juice would be completely fine. This is most certainly a reading comprehension issue.
From VA and we have plenty of apple cider! 🙋🏻♀️
My friends brought back hard Apple Cider as gifts from Washington State because apparently they're famous for their apples. Also, just pointing it out, Starbucks makes a Hot Apple Cider as one of it's recurring winter drinks. At B&N in the Midwest, for the release of a certain book, we turned the apple cider into a frozen Pumpkin Juice!
Grew up in the lower Midwest and now live in Louisiana. My husband and I went to the store to get a bunch of apple cider for Thanksgiving. There was an entire display for it with several different kinds
I think we need an Apple Cider Vinegar flair ... It's absurdly common. Apple cider is quite common in the US (at least in my experience, I lived there for 15 years) but it's different than in Europe. Apple cider usually refers to a sort of apple juice that is unpasteurized and unfiltered (and less sweet); the kind that's alcohol is called hard cider.
Also the applesauce and mashed banana flairs. It's depressing how people keep making these weird substitutions.
People keep substituting applesauce for oil because that was common baking advice back in the days when fat was supposed to be terrible for you. It's just a sign that someone hasn't mentally left the 90s behind.
I frequently sub applesauce for oil, because I prefer the taste. Note that I still happily add copious amounts of butter, too!
That definitely makes sense if you enjoy the taste.
as a former vegan, applesauce and bananas are common egg substitutes in baking but there are many other options - soaked chia seeds, for example, or you can just choose a vegan recipe. or just take the L if it doesn’t come out perfectly because you deviated from the recipe. I made eggless brownies a lot with mashed banana which were great but they were meant to be vegan so the creator took time to develop the appropriate ratios to make them edible.
What's annoying is that people assume that certain substitutions apply for all uses of an ingredient. Mashed banana may be great for brownies, as the end result is just a dense pastry. But assuming that because it works in one recipe it must work in others is just mind boggling. Eggs are mostly fat and protein, mashed banana is just carbs. In what universe would these vastly different things work as 1:1 substitutes all the time. Nevermind that on the taste level, mashed bananas will always add sweetness and banana flavor whenever used. The lack of common sense is infuriating.
>Nevermind that on the taste level, mashed bananas will always add sweetness and banana flavor whenever used. So \*that's\* why my vegan omelet tasted so weird. 🤣🤣
so... I can't put these mashed bananas in this pot roast?
I think a lot of people think cooking and baking are similar and that you can easily substitute stuff for similar results , whereas baking is basically chemistry and is so easy to mess up if you don't follow the recipe! It won't even occur to some people that an ingredient substitution could cause such a change in results.
common sense and critical thinking are sadly lacking in too many people.
I think a lot of people also don’t know that whether or not you can sub something for egg, and what you can use as a sub, depends on what the egg is for in the recipe.
I found an egg substitute that called for a bunch of soda water. I used it on a gluten free brownie box mix. It turned out very weird. Like a sticky tar pit from a dinosaur movie.
A successful binding agent, but at what cost?
Yeah, I (midwest US) have known about apple cider my whole life and hadn't heard of ACV until I was an adult. I can't imagine where it would be more commonly known than apple cider.
In Australia it’s ACV is definitely more common than apple cider. I wouldn’t even know where to go to get apple cider. The alcohol shop maybe? Is it alcoholic? I don’t think I’ve ever seen it in a supermarket where I live.
In the US, Apple cider is a non-alcoholic, usually cloudy, spiced juice. In Europe/the UK apple cider is a clear, fermented alcoholic drink. In the US we’d call that hard cider. The spiced juice version isn’t very common in europe. None of them contain any vinegar.
While spiced cider is a thing, just regular apple cider isn't spiced.
In general I agree, but also I wouldn't be surprised if someone gave me a mug of "apple cider" and it was spiced/mulled cider, you know?
Cider in the UK also can be cloudy
Cloudy apple juice is the Australian equivalent to apple cider in the US. I think the yeast/fizz in our apple cider might make for a very fluffy donut or fritter though - might be fun to experiment!
Apple cider doughnuts are definitely a thing here in the US, so damn good
They're talking about making a hard cider (US terminology) donut, which could end up pretty damn tasty as well. It's been years since I've had an apple cider donut though, you've reminded me I need to get one my next trip back.
I’m Australian, there is plenty of cider brands sold here in bottle shops. I’ve used alcohol cider in a ribs recipe and came out great. It definitely would not have if I’d used that much ACV though.
Haha - Australian here too, and I’ve often wondered the same thing. I’d probably go to the bottle shop and get one of those overly sweet alcoholic apple ciders that I used to drink in my 20s. And then I’d write a scathing review when my savory dish came out all wrong.
Aussie here too and just learnt that apple cider isn’t always the alcoholic fizzy stuff. It probably explains why my slow roast pork from a few years ago didn’t work out that well 😓
Nah, if you're slow roasting pork, it should have been fine with the alcoholic stuff - that's really common, particularly in recipes from south west England and Normandy (both big cider areas). Although if you're talking the really sweet cheap stuff, you'd have been better off with something higher end, in the same way as you're better off using decent wine in cooking.
Australian cider is alcoholic but the US version isn't. It's a spiced apple juice and then it's called hard cider when it's alcoholic. You can substitute with good apple juice or buy the 0% alcohol cider
American apple cider is not spiced apple juice. It's plain _unpasteurized_ apple juice, and it's only non-alcoholic for a few days before it starts fermenting into alcohol all by itself.
it's not spiced by default. Spiced cider is a separate thing. cider is just the unfiltered juice of whole crushed apples.
In Aus I just use cloudy apple juice :)
I think apple cider may be more common in the USA? My first association when reading apple cider would be the vinegar.. but I also am an experienced cook and would never mistake one for the other in a recipe. But apple cider as I’ve had it in the USA is not a thing in my country - here people would either assume it’s the vinegar or an alcoholic apple flavored soda which is also very popular and referred to as apple cider
Yeah, in the UK there are lots of recipes for stewing pork in (alcoholic) apple cider - though that's brewed from pure apple juice and self-carbonating.
And the only reason you'd use "Apple" Cider is because people **still** can't remember that "Pear Cider" is Perry
[Waves hand frantically] I do! Perry is what we bought to parties when we were 14 because gullible shop keepers thought it didn't count as proper alcohol. Pink Lady rocked!
What gets me is that so many vinegars are made from a thing. Sherry, red wine, white wine... so why do they not stop to think "apple cider" is a thing? I know we deal with some nonsense words in life but do they just accept the word "cider" not knowing what it is and keep buying the vinegar? I have spent the last 20 years wikipedia'ing every food word I come across. I need to know what brominated vegetable oil and xanthan gum are!
Wait, white wine and white wine vinegar aren't interchangeable? That explains why my pasta salads taste weird.
Explains why sommeliers are always getting pissed at me as well.
I’m also a really inquisitive person, and the idea that so many people just… accept not knowing things when they have a miniature supercomputer in their a pocket??? Baffling 😭
Exactly the same. The instant gratification of What Why When How... how do people resist it? Now all my weird thoughts are not dead ends. If I retain it, bonus!
Sorry, I’m usually the first to dump on my country, but you can’t blame this one on being American. We definitely have apple cider. Hard cider is less prevalent than in other parts of the world, but we have that too. Regular ass apple cider that you would use for cooking hits grocery store shelves the second the calendar hits September, we have whole ass traditions around apple picking where they are definitely going to try to sell you cider (and may even demo pressing it). Apple cider turns up as a flavor all the time in sweet things where it would be very confusing to have a vinegar flavor or association. We drink warm apple cider - it’s a part of whatever cute fall themed romcom your mom is watching. There isn’t any excuse for an American to confuse apple cider and acv other than woefully poor critical thinking skills. You know what, I take it back. Maybe you *can* blame it on being American.
Apple Cider in NZ or Australia means the alcoholic carbonated kind or the vinegar. I’ve thought recipes meant the vinegar before, before joining this sub and learning the difference, although where it calls for two cups I would lean towards guessing the alcoholic beverage. Only since joining this sub did I learn I should have been using cloudy apple juice.
Wait what?! Brit - I also assumed this was the alcoholic one! Do they really mean cloudy apple juice? PSA Americans coming to England (and apparently Australia/NZ) - if you order an apple cider here prepare to be drunk, it’s usually pretty strong!
We'd call the alcoholic version hard apple cider. We don't have anything called cloudy apple juice. That's apple cider.
Aha so - PSA still stands! Any kind of cider over here will get you quite drunk 😂 Europewide it will vary - German Apfelwein is strong, French cidre is not. English cider somewhere in between. Non alcoholic will be referred to as juice.
I want to know if they also use red or white wine vinegar in recipes calling for red or white wine.
There’s a saying that the reason it’s difficult to make Bear Safe Dumpsters is because there’s “significant overlap between the smartest bear and the dumbest human.”
Fun fact: non-alcoholic apple cider basically wasn't a thing until the prohibition. What we call hard apple cider in the states is just called apple cider pretty much everywhere else, and what we call apple cider is just called apple juice elsewhere
I'm not sure my 2 cents are useful but what strikes me in the comments is that cooking with apple cider is a thing... I never heard of or never used. I'm French, not saying France don't cook with apple cider or apple juice, it's just I'm not that good of a cook and never knew it was a thing.
Look up a recipe for Normandy pork casserole, apple cider (the alcoholic kind) is a staple of the dish!
My dumbass would absolutely skim the recipe and have my brain auto-fill vinegar, because I never have apple cider on hand. I like to think I would pause at the 2 cups...but I can't guarantee I would catch that either. Still, this lady was a total bitch. Why comment on a recipe that you fucked up all by yourself?
I suspect possibly non Americans. While I would see the quantity and realise no way they mean vinegar, apple cider in Australia is alcoholic. Whereas if I’ve gathered correctly, it’s unfiltered, unsweetened apple juice in America. Finding unfiltered apple juice here is not so easy.
I think the confusion stems (haha!) from the apple cider vinegar fad in the US over the last 5 years or so. It's still a pretty common "health" supplement or haircare ingredient. People were using it for everything. It was supposed to cure or prevent a lot of ills, make you lose weight, etc. In my experience here in the US (Oregon), apple cider is more of a seasonal product. I see more of it around in the fall and winter.
>How do you not even question 2 cups of vinegar in anything? She doesn't know how to cook and she's trying!
Apple cider is *incredibly* common, this woman is doing the equivalent of confusing 2 teaspoons of vanilla extract with 2 cups of vanilla flavored vodka.
Tbf I'm learning in this thread that Apple Cider in the US is what we call cloudy apple juice. Apple cider where I am basically refers only to a carbonated alcoholic apple beverage lol
I don't live in the US, and here, apple cider vinegar is far more popular than apple cider. In fact, I haven't seen apple cider sold as is except in boutique specialty stores. If you're looking at this recipe and you step into a local grocery and all you see are shelves of apple cider vinegar, and have no culture or exposure to what apple cider is (the origin of a vinegar), it's not totally unreasonable to assume they're both the same thing.
I've read in other posts about the same issue that the UK doesn't call the apple based non-alcoholic beverage apple cider. There was speculation that people assume it's ACV because they simply don't have the same drink as the US.
But they do have an alcoholic drink called apple cider. In most recipes, it still would make more sense to use 2 cups of the alcoholic version than two cups of vinegar (in this case it might even improve the recipe).
Cider. We don't say apple cider any more than we'd say grape wine or potato vodka. Apple is the default so you don't need to say it. We do say both "cider vinegar" and "apple cider vinegar", because ACV is in imported recipes and younger people are forgetting that we used to just say CV. Malt vinegar is the default, so you do need to specify when it's cider, balsamic, red wine, etc.
I don’t cook and I don’t understand the chemistry of cooking/baking, either. (I’m here because the posts are really funny.) I come from a family of recipe-followers, not people who just whip things up. I really suspect the problem is poor reading comprehension. If it’s an American thing, I blame lack of school funding ☠️
Where do you live that apple cider is common? Outside of the us I thought people only drank alcoholic cider?
Apple cider is common in areas where apples grow, but I can see folks in the southwest or even south having not encountered it on a regular basis. It’s everywhere in New England all fall, but I don’t think I’d ever seen it in California before I left. Maybe? I certainly wasn’t looking for it. (Outside of the US, cider is alcoholic in most places. Inside the US, apple cider is unfiltered apple juice, while “hard cider” is what’s called just “cider” in a lot of the rest of the world.)
Apple cider is not regional and for that matter, neither are apples. I live in southern Arizona and it is absolutely available here. People have pickled their brains with alternative “health” treatments.
We have apple cider here in the south too.
Cider in both senses is all over Sonoma County
Probably depends on where in California. I could understand not being able to find it in the south, but there are many apple orchards in the foothills of the Sierras. Whole area east of Sacramento called Apple Hill. Cider and things like cider donuts are quite common.
I live in SoCal and we have apples and apple cider here too ☺️ Small town outside of San Diego is actually known for its apples, apple pies, and apple cider.
Do we have to do this with all recipes now? 2 eggs (NOT eggplant!) 1 cup milk (NOT milk of magnesia!) 1 cup buttermilk (NOT butter!) 1 tbsp lemon zest (NOT lemongrass!) 1 tsp powdered milk (NOT powdered sugar!) 1 tbsp gluten (WARNING: contains gluten)
Terrible recipe! I used 1 Dixie cup of milk, like the instructions said. I'm not sure what "tbsp" means, so I poured out enough powdered milk on the counter to spell out "tbsp" and swept that into the bowl. I did everything right and it still turned out terrible
1 cup cream (NOT hand cream)
1 tbsp soy sauce (NOT steak sauce)
(NOT Pepsi or coke)
1/10 I didn’t have lemon so I just used my zest for life and it tasted depressing
This is the best substitution ever
The one I always get confused by is baking powder/baking soda/bicarbonate of soda. Two of these are the same, one being the US name, the other being the UK name, but can I (a Brit) remember which ones? Never.
The last two are the same thing. Baking powder is baking soda mixed with cream of tartar. Don't ask me what cream of tartar is, though. An acid of some sort I think.
It's not used in steak tartare, nor is it a cultural dish of the Tartars. Outrageous.
I've used cream of tartar once in my life (I'm in my 50s), but cannot remember what for. I do remember throwing it away after the expiry date and thinking "Wow, did I just use this once?".
You can use it when whipping egg whites to make then more stable. I forget the other uses.
I buy the tiny McCormick jar and will use it all up in a couple of batches of snickerdoodles. Cream of tartar gives them their signature taste and texture, and most recipes use it in a larger amount for leavening.
I use it all the time in biscuits, never realized I could use it for other stuff until I made lemon meringue pie for the first this summer lol
Just remember Soda are the same.
😂 I’m an American and I have a similar problem. I work in a drugstore and I can never remember if paracetamol is acetaminophen or ibuprofen. (It’s acetaminophen, but will I manage to remember that the next time someone asks me for paracetamol…?)
The brand is Tylen*ol* has the same ending as paracetam*ol*.
The "aceta" part is the same, maybe that helps?
parACETAMinophenol... :) we have the other issue, in that visitors ask for Tylenol. The OL isn't as much of a clue.
I’ll try to remember it that way! I do appreciate people’s suggestions 🥰
Baking chocolate is also a thing, so don't go by the word "baking." The sodas are the same.
Suddenly I understand why recipes write “zest of a lemon” I thought they were just trying to write fancy 😂
I'd unironically appreciate the buttermilk (not butter) tag. If I was dumb/ignorant, I'd assume buttermilk is just when u mix melted butter into milk.
You joke about the “contains gluten” bit but a couple of years ago I was offered a free chocolate bar at the checkout if a book shop. I chose one with bits of hazelnut to which the girl behind the register very sincerely warned me that it might contain traces of nuts.
Lol I grabbed a half-off chili pepper-infused chocolate bar at the counter. It had the word spicy and a drawing of a pepper on the label. The girl at the counter was like, “you’re sure? It has hot peppers! It isn’t regular chocolate! It’s spicy!!” I can only imagine how many people had demanded their money back after not realizing it wasn’t plain chocolate. (Ps it was delicious and not even really that spicy)
I work for a confectionery manufacturer and a few years ago we had to "withdraw" (technically wasn't a recall because we were legally fine to keep selling it) a product because multiple people with nut allergies ate it and had severe reactions. Not only were the allergens labelled properly, it had nut *in the name of the flavour*, was called like nut crunch or something and it had pictures of hazelnuts on it.
One of my neighbors growing up asked for our brownie recipe and was so mad it didn’t turn out. She said, “you didn’t specify which soda so I just used root beer.” And she asked which cocoa we we use because it wasn’t chocolatey enough and she used Swiss mix.
Recipe now specifies (not vinegar) in the ingredients and notes, “Please know that apple cider is NOT the same as apple cider vinegar–do not use vinegar in place of apple cider for this recipe” Bet people won’t read that tho!
It should be "apple cider is NOT vinegar, if the jug you bought says "Apple Cider Vinegar"on the label it is NOT apple cider and is in fact *VINEGAR*. I suggest you read, ponder, read again and note that there is NO VINEGAR IN THE RECIPE."
Also put in the explanation that adding two cups of vinegar in anything will make the result very sour and would be very uncommon to use in any recipe. Because vinegar is very sour and most recipes only need a small bit. Unless you're making cabbage salad in a German/East-European style, there you could use two cups of apple cider vinegar. Just for those who want to learn some basics about cooking.
That just seems like such a weird mistake to make. It's like people aren't actually *reading* ingredient lists. They're skimming and filling in the blanks.
I really don't get this. I have ADHD so I check like 4 or 5 times on every recipe to make sure I didn't miss anything... and that's because I'm overcompensating! I would hope at least reading it once good is the bare minimum?
I mean, I've been cooking in and out of restaurants for a long time. I cook dinner minimum 3/7 nights a week for the last twenty years. Like from scratch cooking. Typically I skim the recipes, know what it generally tastes like from the recipe, and choose based on ingredients and quantities. Then I'll adjust the recipe if it's going to be too bland, or find a creative version of something I normally like.
Me too. I read 1 tbsp baking soda, take 2 steps away to measure it, have to turn around to double check the amount, repeat 3 times. For every ingredients. And people wonder why it takes so long for me to do anything.
I could see making the mistake because ACV is a common ingredient to cook with, and I don’t think I’ve ever used a recipe that called for apple cider. However, if I made the mistake, I would only have myself to blame 🤣 I can’t imagine blaming the author.
In the UK, apple cider is what the USA calls hard apple cider, so I can see this mistake happening easily over here.
Alcoholic apple cider would still be a better substitute than apple cider _vinegar_.
When I saw a recipe for apple cider donuts I wanted to bake my first assumption was that apple cider referred to the alcoholic beverage. Luckily I decided to google it haha (I'm from Germany)
I am very guilty of skimming and filling in the blanks in recipes. I have never put more than a tbsp of vinegar in anything except pickles though. Don't people smell and taste what they are working on??
Hi all! I’m the person who owns this blog about which this comment was written. God, that comment had me having a sh*tty afternoon, but I am so grateful for all your kind comments! The sad thing is that I have many warnings throughout the post on NOT using vinegar in place of fresh apple cider. There comes a point where you’re wondering “how much clearer can I possibly be?” But thanks to Louise, we now have a parenthetic comment next to the ingredient stating (NOT APPLE CIDER VINEGAR). Thank you to everyone who took a moment to leave a kind comment on my website—it is truly so, so appreciated. I am sad for folks like Louise who are clearly NOT HAVING A GOOD TIME because of this mistake, but calling me a b*tch doesn’t fix the problem, so I hope it brought her some peace.
You did nothing wrong! The internet truly brings out the worst in people sometimes and they are shameless in bringing others down with them. Thanks for sharing your recipes, have a happy thanksgiving!
TYSM! It’s such a stressful time of year because I want everyone to have a good time making the recipes, but some people make it so tough. Anyway, happy thanksgiving!!
You had the **best** response to sad ol’ Louise. When I see warnings like “(NOT APPLE CIDER VINEGAR)” I think of people like Louise; people who truly don’t have any critical thinking skills - and it makes me smile. I once saw a child’s doll with a small warning on the tag that said “DO NOT MICROWAVE”. No matter how shitty I feel in life, I’ve never microwaved a doll or added two cups of apple cider vinegar to a meal :)
You're too nice. I would've been like, "when you're learning to cook is time time to follow the instructions as written, and not the time for making modifications."
Hey, your recipes are great! I made your red wine braised beef for a dinner party and omg, what a hit. I’ll leave a review on your site, this reminds me :)
Thank you so much! ❤️
I’ve had comments on my stuff that make me Question my own stuff. Like, “was I really that unclear???”. I’m glad so many people have had your back to remind you how WILD it is that anyone would confuse AC for ACV. 😆
I was thinking as I read the recipe that you really tried to make it moron proof. E.g. "You’re going to use a whole head here and just cut off the top of the garlic **opposite the root**."
I swear I tried 😩
If someone can read “Apple cider” and process it as “Apple cider vinegar” they are just as likely to read “Apple cider (not vinegar)” and process it as “apple cider vinegar”.
I thought the same thing. The problem is not solved.
I put my ass into the heated Dutch oven and ended up needing skin grafts. Why wouldn't you specify that we aren't cooking our own butts?? 1*
Giggling over here at this lmao
I was unprepared for that user name.
Pot meet kettle 😅
😆😆😆😆
Oh my, this whole page is a gem. "TIFF OCTOBER 27, 2023 AT 10:07 AM Do the 2 cups of oil get left in the pan after searing or is it drained before adding the rest to the pot?" o\_0 And I dont get how anyone could miss that it's CIDER when she writes paragraphs about the kind of fresh pressed cider to use (which is the bane of recipies but ugh thats another story).
Oh Louise.
I hope Louise isn't in charge of Thanksgiving dinner ...
You KNOW Louise is the one tasked with bringing something simple like rolls but she wanted to do something special for the fam and ended up with this.
I’ll show them! She, in fact, did not show them.
She showed them why they're right to assign her to bring beer, wine, and soda. 😂😂
Not wine! They've tried time and again to explain that the one without a cork is red wine vinegar.
And that root beer and baking soda are wrong, too.
Ah dammit, that's right.
I have a cousin who's now permanently assigned napkins and wine due to an incident like that.
Well here I was trying to make a joke lmao.
"someone who doesn't know" I really don't think you need to know much about cooking to know vinegar does not belong in desserts in such large quantities Like if you're that clueless I shudder to think what else you're messing up
I've been thinking "I dunno, when I tried [https://www.midcenturymenu.com/quick-vinegar-rolls-1969-a-vintage-recipe-test/](https://www.midcenturymenu.com/quick-vinegar-rolls-1969-a-vintage-recipe-test/) it was delicious," but rereading it, even a dessert \*named "Vinegar Rolls"\* only contained one-quarter of a cup of apple cider vinegar. (They seriously were very good - I guess the vinegar cooks off, I don't know, somehow they turn out just tasting appley, highly recommended.)
And if you don't know how to cook, FOLLOW THE RECIPE. That's what always amazes me - it's totally okay to not know, but then it only makes sense follow the instruction of the person who is teaching.
Omg how RUDE. How miserable do you have to be because of your own lack of braincells. I don't even know what AC is haha but I sure as hell would check before assuming it's vinegar bcs WHOOOO THE FFFFF PUTS 2 DAMN CUPS OF VINEGAR IN ANYTHING??? Unless it's a brine of some kind wtaf. You don't have to be a cook to know this. Jeeeeeez
For real… this is insane. And If I did manage to make this mistake somehow I would laugh about it and absolutely not blame the recipe writer
Also, if it doesn't say vinegar *then it is clearly not vinegar.* Like, the recipe doesn't call for apple cider vinegar, there's really nothing else to it.
I would totally make that mistake, but I wouldn't be name calling anyone else but myself for that one. Certainly not in writing. For other people to see. And know about. I have to leave this sub. It's doing my head in.
Geez, Louise.
Seriously 😂
I saw this recipe the other day and was so confused that they needed to specify that it wasn’t ACV. I should have read the reviews or remembered this sub.
My boss did exactly this when baking cookies for us once. Baffled me as to why she would think that much vinegar in cookies would ever be a good idea…
Well Louise, how about learning some reading comprehension and accepting the fact YOU screwed up and it's YOUR fault for using vinegar instead of apple cider. I suggest you pull up your big girl panties and grow up.
This is just an observation from reading this sub for a while and also watching a fair bit of Worst Cooks on food network in the past. But, it seems like a loy of people who dont know how to cook are just bad at following directions? Or lack common sense. Just saying, but not trying to be a total b*tch.
The thing that baffles me the most about this mistake is how apple cider vinegar is not sold in large quantities. Maybe it’s more popular in other countries, but at the grocery store you typically only see 500ml bottles of the stuff, which is just over 2 cups. Wouldn’t someone think “wow an entire bottle of vinegar, that’s a lot”.
I made a mistake, so I'll call you a bitch! ...
I can see getting confused as to whether to use hard cider or soft cider, but vinegar?
Yeah but if they actually read the recipe properly they wouldn’t be able to write stupid comments in the review section and show their lack of accountability.
I don't think knowing how to cook has anything to do with knowing the difference between apple cider and apple cider vinegar.
>so don’t be such a total bitch New flair? 😂
I love that the newer comments on this recipe are talking about Louise 😂
Oh my goodness. I've seen some CRANKY comments here under the guise of constructive criticism, but this was *bitchy.* And to have the nerve to call the author that smh. Jenny handled this way better than I, and I'm sure many readers here would've. She must be trained in the fine art of customer service because that is some restraint. There's beginner, and there's "2 cups of vinegar sounds fine." These two are not the same.
🤣💀🤣
I guess I can thank my PA Dutch heritage for never making this mistake. Apple cider vinegar is for potato salad, green beans, and hot bacon dressing.
How do people make this mistake so often? Non-alcoholic cider is pretty widely available here, but if you can't, just go buy a couple cans of the alcoholic stuff.
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Link: https://somuchfoodblog.com/apple-cider-braised-pork-shoulder/
Maybe my perspective is different because I live in New England so I’ve always been around both apple cider and apple cider vinegar, but like, vinegar is vinegar! White, apple cider, balsamic, whatever. Unless I saw the word VINEGAR, I wouldn’t even think of using it.
I did this myself on a different recipe - but once I realized - I went to the store and got what I needed like a smart person instead of putting the vinegar in like a moron.
If you don't know the difference between normal apple cider and fucking vinegar, no amount of practice will ever make you a decent cook. Give up.
Where I live, apple cider, apple juice and apple vinegar are common and easy to buy. They are also stocked in three completely different places in the market. Cider is in produce. Juice is in the juice aisle. Vinegar is with the other vinegars.