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10 Differentiations Between Similar Ingredients Every Cook Should Know

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2. Red Wine Vinegar vs. Balsamic Vinegar

Balsamic vinegar is usually aged longer than red wine vinegar, which gives it a sweeter taste. If you want more of a tang to a dressing, go for the red wine vinegar! Balsamic is also a great addition to tomato sauce if you want to add a rich flavor.

6. Steel-Cut Oatmeal vs. Rolled-Oat Oatmeal

Steel-cut oatmeal is chewier than rolled-oat oatmeal. Rolled oats are more processed. They are usually steamed, rolled, steamed again, and then toasted before packaged. Steel-cut oatmeal is also digested more slowly.

9. Tomato Purée vs. Tomato Paste

Tomato paste is tomatoes that have been cooked, strained, and reduced to a rich, sweet paste. Use a dollop for sauces or soups. Tomato purée consists of briefly cooked tomatoes that have been strained to produce a thick, tangy liquid. Try it when you want to add a pure tomato flavor without the texture.