Questions tagged [vinegar]

Vinegar is a dilution of acetic acid. Versions used in cooking include white vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar.

Filter by
Sorted by
Tagged with
1 vote
1 answer
81 views

Wheat berry vinegar

I soaked these wheat berries. They are fully submerged for about 6 months now. As far as I can tell it should have just gone from the stages of ferment, to malt, to alcohol, to vinegar. I did not put ...
0 votes
1 answer
255 views

Shelf life of homemade kombucha vinegar

How long does homemade kombucha vinegar last on the shelf (non refrigerated)? Or are there signs to tell it’s gone bad beyond the it smells bad?
1 vote
0 answers
51 views

Home made apple cider vinegar

I have several jars of apple cider vinegar fermenting for 3-4 months now. Stored away in a cool dark place. I just pulled them out. One gallon jar had a rip in the paper lid at the rubber band. Fruit ...
1 vote
2 answers
342 views

White Mold on Apple Cider Vinegar, Salvagable?

I have been trying to make homemade vinegar for the past few months. I have successfully made apple cider vinegar, grape vinegar, pomegranate vinegar and so on. I recently put a new batch of apple ...
32 votes
4 answers
31k views

Can mold grow in vinegar?

I found this: The bottle has a best by date of 2022 and was opened a few months ago. Is that common that mold can grow in vinegar?
0 votes
1 answer
110 views

What is growing on my homemade blackberry vinegar?

My vinegar reads 5% acetic acid. There is an unusual layer on the top, not slimy at all. More powdery and granular.
0 votes
3 answers
324 views

My pepper sauce looks unsafe

I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy material stuck to the peppers. The tomatoes ...
2 votes
2 answers
5k views

White stuff on the top of my apple cider vinegar?

This white stuff has appeared on my Apple cider vinegar. Is it good or do I remove it? It has been 4 weeks. I was going to strain the apples out today and let it sit for another 4 weeks. Smell of ...
9 votes
3 answers
19k views

Why isn't my vinaigrette emulsifying properly?

I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I ...
8 votes
3 answers
33k views

How much vinegar should I use when making Salsa?

My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is below: Salsa 16 cup tomatoes, peeled ...
2 votes
1 answer
213 views

White-wine vinegar mother & red-wine vinegar mother: what's the difference?

Aside from the coloration (presumably from the wine medium), is there any difference between mothers for red or white vinegar? That is, is it reasonable to use some mother from a red-wine vinegar to ...
5 votes
4 answers
12k views

Basil Pesto Vinaigrette - what kind of vinegar?

I have had this amazing pesto vinaigrette at a local restaurant recently, and I have been trying recreate it in my home quickly and easily. I know the best way to do it would be from scratch, but does ...
0 votes
1 answer
88 views

Heat levels when reducing balsamic vinegar

I'm going to attempt reducing a balsamic vinegar into a syrup, and while most recipes I've found recommend bringing it to just a boil and then lowering the temperature, none of them ever specify what ...
4 votes
1 answer
2k views

My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?

My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?
0 votes
0 answers
56 views

Making wild vinegar - covered or open?

I'm trying to make white wine vinegar using the traditional method - leaving an open jar with water-wine solution in a warm place (~7% alcohol content in the mixture) and waiting for the right ...
4 votes
3 answers
19k views

Grape vinegar vs wine vinegar

Is there a difference between the two? Also, does the commercially available wine vinegar contain any alcohol?
4 votes
2 answers
13k views

Why did my vinaigrette congeal?

I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisked it all together, then left it on the ...
2 votes
1 answer
1k views

When measuring vinegar for salsa do I measure all vegetables or just the tomatoes?

I'm using bell peppers, jalapeno peppers, onions, and tomatoes for salsa. How much vinegar do I need to add per cup or is the amount of vinegar just based on cups of tomatoes?
1 vote
3 answers
3k views

What's the formula for cutting vinegar acidity?

I have a vinegar based bar-b-que sauce recipe that calls for 3% acidity vinegar which cannot be found. How do I cut 5% vinegar to 3%?
3 votes
1 answer
477 views

Effect of combining baking powder and vinegar powders in a rub or seasoning blend

I am currently working on a line of seasoning blends and rubs and I was curious, I know that both vinegar powder and baking powder are commonly used to dry rub meat and gain a more tender end result ...
-2 votes
1 answer
653 views

How many mg of acetic acid are in 1 Goli apple cider vinegar gummy?

The label says "Apple Cider Vinegar (5% acetic acid) 500 mg". Does one gummy have 25mg of acetic acid or 500mg of acetic acid?
3 votes
2 answers
548 views

How to make mellow vinegar?

I made pineapple vinegar by just putting all of the fibrous and hard to eat parts of the fruit in water with some sugar. It did ferment and make vinegar, in that it's sour and pretty acidic (pH is ...
2 votes
3 answers
3k views

Stewing with Apple Cider Vinegar

I'm working on making a long cooked version of a stew which uses apple cider vinegar as part of the flavor. I was wondering what happens to the flavor of the vinegar when it's cooked for a long time. ...
20 votes
6 answers
75k views

Is it safe to cook wine or vinegar in cast iron?

I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the ...
4 votes
3 answers
9k views

What would cause dough not to rise while making no-knead bread?

I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than ...
1 vote
1 answer
120 views

Amount of water needed to soak buckwheat groats together with apple cider vinegar as prep for buckwheat milk

I'm attempting a recipe for buckwheat milk from Blissful Basil. The recipe calls for the following ingredients: 1 cup raw buckwheat groats 1 tablespoon apple cider vinegar 3 cups filtered water 2 ...
1 vote
1 answer
637 views

Mold in my new vinegar batch [duplicate]

I found this mold in my new vinegar batch. It has grown in the second refill of alcoholic soda when the mother of vinegar was already formed. Does anyone know why this mold has come out in the vinegar?...
2 votes
2 answers
2k views

Found a single fruit fly inside my batch of apple cider vinegar. Should I throw it all away?

I'm making apple cider vinegar. I strained the scraps from the liquid and some time later, found a single fruit fly inside the jar. I took it off, but didn't throw it all away. It's been almost 5 ...
4 votes
2 answers
1k views

Will ultrapasterized milk curdle?

Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran. There is one well-tested recipe that uses milk with ...
3 votes
1 answer
359 views

Can homemade vinegar be safely sealed in a bottle?

When I've read kombucha recipes a last recommended step was to bottle the liquid, allow some gas buildup to carbonate it, and then refrigerate it to stop the bacteria from continuing to produce gas. ...
3 votes
2 answers
167 views

What defines the type of the fermentation (alcohol/lacto)?

What defines the outcome of the fermentation? You put the veggie, fruit in an anaerobic environment and you either get "Alcohol fermentation" (ethanol) or "Lacto fermentation" (...
17 votes
6 answers
40k views

Why is there vinegar in the bread recipe?

Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it there?...
2 votes
1 answer
962 views

Is lactic acid a vinegar?

'Saccharomyces' gives us 'ethanol' (i.e. alcohol). Then 'acetobacter' makes 'acetic acid' (i.e. vinegar) On the other hand, 'lactobacillus' gives us 'lactic acid' (i.e. pickle brine) My question ...
2 votes
1 answer
552 views

Is it a mold in my scoby?

For the fist time in my life I make a apple cider vinegar and don't know anything about mold in the scoby. What I know is there is a mother that will formed in there process but I don't know if its ...
2 votes
7 answers
10k views

Possible substitue for vinegar

Hi I have recently really been getting into cooking however the girl I am dating has allergic reactions to vinegar, which is in a lot of sauces and stuff. Looking for possible substitutes that might ...
8 votes
1 answer
2k views

can light beer be used as substitute for white wine vinegar in marinade recipe?

A chicken marinade recipe calls for both 1/2 cup sour cream and 1/4 cup white wine vinegar. I was wondering if I can swap the vinegar with a light beer, and if so, would proportions remain same as if ...
5 votes
2 answers
4k views

Homemade Buffalo Sauce

I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (which is cheaper) to sell in our ...
8 votes
5 answers
12k views

What is the difference in flavor between a fermented pickle and a vinegar pickle?

I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
3 votes
2 answers
6k views

Is there residual alcohol in various vinegars?

How much, if any, alcohol is left when vinegar is made from alcoholic products? Does this differ between different types of vinegar, such as malt, red wine, white wine and spirit vinegars? The context ...
8 votes
2 answers
3k views

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...
3 votes
1 answer
1k views

What type of rice vinegar is more often used in Asian dishes?

I occasionally come across recipes that call for rice vinegar, but they don't specify which of the many varieties they mean. Is there a "standard" or implied type of rice vinegar that should ...
1 vote
2 answers
13k views

Why did a jar of vinegar destroy this metal lid and turn it black (see pic)?

About a month ago, I filled a thoroughly-cleaned-out glass salsa jar with vinegar and hand-tightened the lid. Specifically, I filled the jar with generic white distilled vinegar ("diluted with water ...
1 vote
2 answers
2k views

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...
2 votes
2 answers
686 views

Is it safe to eat a dish made with vinegar if the vinegar lid had black stuff on it?

I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and started to cook with it. When I washed ...
1 vote
1 answer
170 views

Am I on wrong track or is my Apple Cider gonna waste?

I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding. Last year, I made ACV (watching some tutorials from YouTube) and ingredients I ...
1 vote
1 answer
472 views

Settling Up the Dispute over Poached Egg's Definition

Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary graduate) 'poached' an egg without vinegar ...
2 votes
2 answers
2k views

Is it possible (and if so, how) to convert a store bought "pickles in vinegar" to "pickles in sweetened vinegar"?

In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sweetened vinegar and liked them much ...
-2 votes
1 answer
658 views

Can I dissolve eggshells in vinegar, and use the vinegar in a dish? [closed]

Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is considered a post-partum dish in Cantonese style cooking. ...
2 votes
1 answer
6k views

Sourdough recipe with vinegar

I use a sourdough starter to bake my breads. I read somewhere that adding a touch of vinegar will help with the oven rise. What are the implications of adding vinegar to my recipe?
1 vote
2 answers
7k views

Balsamic vinegar became too thick. How to liquefy it?

I store an Italian balsamic vinegar (BVM) in a fridge and use it from time to time for a couple of years. It used to be thick and viscous. (In contrast to some other reports, I did not need to reduce ...