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46

Normal vinegar concentration (usually around 5% acetic acid) is too acidic to grow mold in the vinegar itself. Mold can sometimes grow on the bottle or on the surface of the vinegar. It isn't dangerous and can be wiped/skimmed off. What you are seeing is called the mother. Vinegar is produce when acetobacter bacteria consume alcohol and produce acetic acid....


29

No, it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water. Its flavor is simple—its just sour. Typical concentrations range from 5–7% acetic acid. White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile. It is also frequently less sour (acidic) than ...


27

I wouldn't even try to salvage this. It's not worth it. The two main problems I see are: You don't have enough liquid. There should be enough water and apple juice that apples can drown in it. Even with a lid on, there should be a gauze under or over it. Like in the old pictures of a jar with anything sweet. Because those maggots probably originated ...


24

It's fine as written. Combining vinegar with baking soda (or any acid with any base) is usually done in baking to produce gas, which can lighten the finished product. This is an icing, which is applied after the baking process; it's not set to capture air bubbles, so any effect would be largely temporary and more easily produced through beating. The ...


20

The guideline for the safe canning of tomatoes is for 2 tbsp of 5% vinegar per pint of tomatoes. If you made 16 pints then you'd need 32 tbsp of vinegar, and that is almost 2.5 cups. This isn't to prevent spoiling, the processing will do that, it's to prevent the growth of botulism, which boiling does not do. However, the recipe above calls for 16 cups of ...


13

The flavors are very different -- white wine vinegar is made from white wine, while white vinegar is made from a distilled spirit. If you had to substitute white wine vinegar, I'd go with one of the following: champagne vinegar (made from sparking wine; tends to be more mild than white wine vinegar) rice vinegar (tends to be more mild / lower acid) cider ...


13

Vinegar is an acid and acids are not stored in metal, it eats them. Some are less reactive, like stainless steel, but still not a good idea. Normally plastic is fine, that is what vinegar is often marketed in, but glass is usually best as the main container, but lid should either not be metal or should be fully and well coated, and I would tend to avoid ...


12

A vinaigrette is not a stable emulsion so it will eventually separate- however it will stay together long enough for the salad to be immediately served and eaten. I find that pouring the oil and acid separately creates a salad with a mouthful of olive oil coating the leaves and pool of vinegar at the bottom of the plate. It's true that the oil in a ...


11

If a recipe asks for "vinegar", a standard type is implied, namely white vinegar. There certainly are more vinegars than just the white and the cider one (white wine or balsamic are also often used). However, cultural differences can play a role. I've found on wikipedia that English people put malt vinegar on their fish 'n' chips. If you would see a recipe ...


11

Great question. First off, the mold. This is nothing to worry about, you should be skimming it off but as far as Vinegar creation it's normal and to be expected. These "worms" have a name :-) Turbatrix Aceti (a.k.a Vinegar Worm) you can read more about them here -> wiki/Turbatrix_aceti Why is that mold there? Well if you think about the fermentation ...


11

Welcome to the site @User3176270. I'm not an expert in Halal but my understanding from my halal friends is that red wine vinegar is halal because the process of turning the wine into vinegar gets rid of all the alcohol. In fact, all vinegar is derived from alcohol, the sourness is created by bacteria that eats the alcohol and turns it into acetic acid, so ...


11

From my understanding of your previous questions you have limited space available and are looking at ways to find efficiencies in the kitchen, so maybe you are thinking "can I just have one vinegar for everything?" The answer is yes, as long as you are willing to compromise on flavor. At the end of the day vinegar is just acetic acid at varying strength, ...


10

From a safety point of view, assuming you are keeping the vinegar in the refrigerator while soaking... I would make the conservative assumption that the water and nutrients from the onions is diluting the acidity of the vinegar, and making it a more hospital environment for pathogens. Therefore, I would think of the vinegar as a fully perishable item, ...


9

Well, it IS vinegar. However as you probably already know, higher quality balsamic vinegar is less sour and more rich tasting than its cheaper counterpart. It's unlikely that your balsamic is spoiled--in most ways vinegar is as spoiled as it's going to get. More likely is that you've uncovered one of the issues with balsamic vinegar: Most of what you can ...


9

Acid promotes the leaching of lead from pottery glazes. Of course, not all glazes contain lead. The FDA claims that hardware-store lead test kits work on pottery: How can I find out if my ceramicware are safe?


9

It is simply to add tartness to add some balance against the sugar. The water from the vinegar will evaporate and leave behind acetic acid. There is an old fashioned type of hard candy known as vinegar candy. Your lollipop is essentially just that candy on a stick.


9

Wine vinegar and wine are very different although are produced from the same thing. Wine vinegars are vinegars produced from fermenting wine by acetic acid bacteria which convert the ethanol in wine into acetic acid. Being a vinegar, it is much sharper than wine although like wine many flavours can be detected beyond the generic sharp lemon-like flavour, ...


8

According to a quick search on Google, there are two other types of vinegar served in fish and chips shops along with malt vinegar. The first (and my best guess) is onion vinegar -- which is white vinegar that has been used to pickle onions. This is clear, but at minimum contains onions and salt, and perhaps sugar and other pickling spices. (I should note ...


8

From On Food and Cooking: Acidity in the dough - as from a sourdough culture - weakens the gluten network by increasing the number of positively charged amino acids along the protein chains, and increasing the repulsive force between chains. And weaker gluten structure is definitely a good thing for pastry doughs! From the same source: [Eggs] ...


8

This is actually a great chemistry question! First off, you need the density and molecular weight of the acetic acid (1.039 g/mL, 60.05 g/mol) and alcohol (which is ethanol — 0.709 g/mL, 46.07 g/mol). Assuming 100% conversion of ethanol (y) to acetic acid (x), you will end up with the same number of moles of acetic acid as the amount of ethanol you started ...


8

Grain is a measurement of the acidity of the vinegar. It is the acidity percentage multiplied by 10, so 45 grain vinegar would be 4.5% acidity.


8

Cut it with water. Commercial white vinegar is basically nothing but water and acetic acid. 3 units of 5% vinegar and 2 units of plain water give 5 units of 3% vinegar.


8

The used lid had already somewhat degraded when you put vinegar on the jar. These coated self-sealing lids are used in bottling salsa - obviously :) - jams, pickles, condiments, etc all which vary from mild to medium acidity. They work well for the purpose and for the length of time before the contents are used up. But they were never meant for long term ...


7

I assume you mean eggs that have been poached in water with vinegar added? I usually add vinegar to my poaching water when making poached eggs. However, I rarely taste the vinegar. I would suggest Use less vinegar. I use no more than a tablespoon for a shallow frying pan's worth of water Use a milder vinegar like white wine vinegar, or even lemon juice Use ...


7

I don't think there is any “standard” type of vinegar worlwide. In recipes for French dishes, an unspecified vinegar can be assumed to be a red wine vinegar. Mien seems to have a different opinion, so I'd say it's pretty much a cultural issue.


7

I am not a chef, so for me it comes down to personal preference. I love using vinegar, but like regular wine you really should pare it with what you are cooking. Yes it could be a regional thing, but again for me it comes down to simple choices. If you don’t want to add flavor you just want the punch or enhancing other flavors - Plain white (I use rice ...


7

Know that the traditional Frank's Buffalo Wings Sauce is just Frank's RedHot and melted butter. I'd definitely start there, and tweak with the substitution. The old standard is 1/2 cup (118ml) Frank's RedHot to 1/3 cup (79ml) melted butter. Vinegar is a distinct possibility, to me neither buttermilk nor ketchup make sense. You might find this recipe for ...


7

While you could certainly use plain white vinegar, there's not all that much difference between that and cider vinegar if "vinegar" is the taste you're objecting to. If you are canning the pickles, changing the recipe could kill you. The vinegar helps to produce an acid environment where botulism does not grow. So, if it turns out you don't like pickles in ...


7

Yes, most varieties of vinegar (all the ones you would use for preservation, at any rate) have an acidic taste, which is imparted to the foods preserved with them. Additionally, if the vinegar has a flavor (e.g. red wine, sherry, ...), it will also affect the taste. It's sort of inevitable, given that vinegar is a diluted acid. You can mitigate this by ...


6

In fact, there is some precedent for this. 黒酢, romanized kurozu, is used in sushi at a a Tokyo restaurant called Kyo-zan, which claims to be the originator of the black vinegar sushi style. It would likely be considered a novelty in Japan, but black vinegar was super-trendy about 6-8 years ago in Japan and all sorts of new uses, including sweetened, ...


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