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The American Standard is White Vinegar when your recipe does not specify. That is the official word on it from a chef.


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Chess pie is characterized as a custard pie with cornmeal. Without the cornmeal it would cease to be a chess pie. The cornmeal does thicken the filling. It also makes the texture coarser that other custard pies. Often, but not always, when I make them there is a chewier layer from some cornmeal that has separated. This texture difference is a lot of what ...


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The vinegar is there to balance out the amount of sugar. If you leave it out, it may be sickeningly sweet. If you don't have vinegar, look up recipes for 'lemon chess pie', which use lemon juice instead. As for the cornmeal ... it typically thickens the filling, to get it to the proper consistency. The typical replacement is a bit of flour, but it can ...


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I'd like to suggest that over-proofed bread produces a very yeasty smell, like the smell of half fermented beer. Easily mistaken for vinegar. Then a low- less than normal - baking time for this might well produce the smell you are describing. At a relatively fresh state, the bread scent overpowers the residual from the beer brewery. Source: I fell ...


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Vinegar is acetic acid. It is made when yeast eat starch and produce alcohol which is then consumed by acetobacter bacteria to make acetic acid. I have a hard time imagining a bread smelling strongly of vinegar but all the ingredients are there. The bread was fermented by yeast and did contain alcohol before it was baked. If the bread was a little ...



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