Timeline for Need Help Identifying Characteristics of Vinegar in a Carolina BBQ Sauce
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Jun 13, 2017 at 9:17 | comment | added | user110084 | Supermarket vinegars range in concentration, typically 5% by weight, but I have seen as low as 3% and as high as 9%. Vinegars are more complex than just pH though, like all fermentation products. Traces of higher alcohols, other acids and aldehydes, let alone flavour./aroma producing molecules can make a huge difference, good and bad. You are much better off with an HPLC than a mass-spec if you really want to go that far. | |
| Jun 13, 2017 at 9:13 | history | edited | user110084 | CC BY-SA 3.0 |
flavor tag added
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| Jun 13, 2017 at 8:00 | answer | added | GdD | timeline score: 2 | |
| Jun 12, 2017 at 23:48 | history | edited | Joe Casadonte | CC BY-SA 3.0 |
edited title
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| Jun 12, 2017 at 23:43 | history | asked | Joe Casadonte | CC BY-SA 3.0 |