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

8
votes
3answers
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 … made one with 20% red wine vinegar, 20% champagne vinegar, 10% dry sherry, 50% Greek olive oil, and nothing else. I found that after shaking, it started to separate within about 30 seconds, being …
asked Aug 18 '10 by yossarian
1
vote
3answers
Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for. Is there …
asked Aug 20 '10 by yossarian
1
vote
2answers
Related to making small quantities of balsamic reduction, if I make a large quantity of balsamic reduction, how long will it keep? What's the best way to store it? I know vinegar will keep for a …
asked Aug 20 '10 by yossarian