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It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from the pan. Acetic acid is also much cheaper than vinegar.

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  • I don't know it seems to be quite potent, I would just dilute in water to have a vinegar like ratio (4%-8% to water)
    – Max
    Apr 12 '20 at 16:57
  • Acetic acid is much more potent, cheaper, doesn't add additional flavors and boils off at 118C. You dilute it with boiling water. Apr 12 '20 at 17:00

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