Vinegar: Difference between revisions

Content deleted Content added

Inline

Latest revision as of 15:36, 7 December 2022

Vinegar is a liquid containing mainly water and acetic acid and used mostly in cooking. It can be made from wine or other liquids containing alcohol, like cider, fermented fruit juices, or fermented malt. Ethanol is oxidized from the liquid, resulting in vinegar.

Vinegar made from dates is a traditional product of the Middle East.^[1]^[2] It can also be made through the use of certain bacteria. Vinegar contains about 5% of Acetic acid. The acid makes it sour.

In cooking, it is often used as a condiment to add to salad, fish, french fries and vegetables like pickles and cabbage. It is much used in salad dressings.

The pH of vinegar depends on how much acid is in it. Apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4.

References

↑ Das, Bhagwan; Sarin, J. L. (1936). "Vinegar from Dates". Industrial & Engineering Chemistry. 28 (7): 814. doi:10.1021/ie50319a016.
↑ Forbes, Robert James (1971). "Studies in Ancient Technology". {{cite journal}}: Cite journal requires |journal= (help)

This short article about food can be made longer. You can help Wikipedia by adding to it.

[1] Das, Bhagwan; Sarin, J. L. (1936). "Vinegar from Dates". Industrial & Engineering Chemistry. 28 (7): 814. doi:10.1021/ie50319a016.

[2] Forbes, Robert James (1971). "Studies in Ancient Technology". {{cite journal}}: Cite journal requires |journal= (help)

[1]

[2]

@@ Line 1: / Line 1: @@
-[[File:Vinegar infused with oregano.jpg|thumb|right|200px|Vinegar is often [[infused]] with spices or herbs—as here, with [[oregano]].]]'''Vinegar''' is a [[liquid]] used mostly in cooking. It can be made from [[wine]] or other liquids containing alcohol, like [[cider]] or [[fermentation|fermented]] [[fruit juice]]s. [[Ethanol]] is [[oxidation|oxidized]] from the liquid, resulting in vinegar.
+[[File:Vinegar infused with oregano.jpg|thumb|right|200px|Vinegar is often [[infused]] with spices or herbs—as here, with [[oregano]].]]
+'''Vinegar''' is a [[liquid]] containing mainly [[water]] and [[acetic acid]] and used mostly in cooking. It can be made from [[wine]] or other liquids containing alcohol, like [[cider]], [[fermentation|fermented]] [[fruit juice]]s, or [[fermentation|fermented]] [[malt]]. [[Ethanol]] is [[oxidation|oxidized]] from the [[liquid]], resulting in vinegar.
-Vinegar made from [[Date palm|dates]] is a traditional product of the [[Middle East]].<ref>{{cite journal | doi = 10.1021/ie50319a016 | title = Vinegar from Dates | year = 1936 | last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L. | journal = Industrial & Engineering Chemistry | volume = 28 | issue = 7 | pages = 814}}</ref><ref>{{Cite journal | url = http://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78#v=onepage&q&f=false | title = Studies in Ancient Technology | author1 = Forbes | first1 = Robert James | year = 1971}}</ref> It can also be made through the use of certain [[bacteria]]. Vinegar contains about 5% of [[Acetic acid]].
+Vinegar made from [[Date palm|dates]] is a traditional product of the [[Middle East]].<ref>{{cite journal | doi = 10.1021/ie50319a016
+ | title = Vinegar from Dates | year = 1936
+ | last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L.
+ | journal = Industrial & Engineering Chemistry
+ | volume = 28 | issue = 7 | pages = 814}}</ref><ref>{{Cite journal | url = https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78
+ | title = Studies in Ancient Technology
+ | last1 = Forbes | first1 = Robert James | year = 1971}}</ref> It can also be made through the use of certain [[bacteria]]. Vinegar contains about 5% of [[Acetic acid]]. The acid makes it [[Sourness|sour]].
-In cooking, it is often used as a [[condiment]] to add to [[salad]]. To get an Italian-type dressing, vinegar, [[oil]] and [[salt]] are used.
+In cooking, it is often used as a [[condiment]] to add to [[salad]], fish, [[french fries]] and vegetables like [[pickle]]s and [[cabbage]].  It is much used in [[salad]] dressings.
+The [[pH]] of vinegar depends on how much acid is in it.  Apple [[cider]] vinegar is typically between pH 4.25 and 5.00 if undiluted. Distilled vinegar has a pH of around 2.4.
-Vinegar has many different pHs depending on the type; the pH of apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted while distilled vinegar has a pH of around 2.4.
 == References ==
 {{Reflist}}
-{{stub}}
+{{food-stub}}
 [[Category:Condiments]]
-[[ar:خل]]
-[[an:Vinagre]]
-[[arc:ܚܠܐ (ܚܡܪܐ)]]
-[[frp:Vinégro]]
-[[ast:Vinagre]]
-[[az:Sirkə]]
-[[bn:ভিনেগার]]
-[[be:Воцат]]
-[[bg:Оцет]]
-[[br:Gwinegr]]
-[[ca:Vinagre]]
-[[cs:Ocet]]
-[[cy:Finegr]]
-[[da:Eddike]]
-[[de:Essig]]
-[[et:Äädikas]]
-[[el:Ξίδι]]
-[[eml:Asé]]
-[[en:Vinegar]]
-[[es:Vinagre]]
-[[eo:Vinagro]]
-[[eu:Ozpin]]
-[[fa:سرکه]]
-[[fr:Vinaigre]]
-[[fy:Jittik]]
-[[ga:Fínéagar]]
-[[gl:Vinagre]]
-[[ko:식초]]
-[[hi:सिरका]]
-[[hr:Ocat]]
-[[io:Vinagro]]
-[[is:Edik]]
-[[it:Aceto]]
-[[he:חומץ]]
-[[kk:Сірке суы]]
-[[rw:Vinegre]]
-[[la:Acetum]]
-[[lv:Etiķis]]
-[[lt:Actas]]
-[[ml:വിനാഗിരി]]
-[[ms:Cuka]]
-[[nl:Azijn]]
-[[nds-nl:Edik]]
-[[ja:酢]]
-[[no:Eddik]]
-[[nn:Eddik]]
-[[uz:Sirka]]
-[[pl:Ocet]]
-[[pt:Vinagre]]
-[[ro:Oțet]]
-[[qu:Mama aqha]]
-[[ru:Уксус]]
-[[scn:Acitu]]
-[[si:විනාකිරි]]
-[[sk:Ocot]]
-[[sl:Kis]]
-[[sr:Сирће]]
-[[sh:Ocat]]
-[[fi:Etikka]]
-[[sv:Vinäger]]
-[[tl:Suka (pagkain)]]
-[[ta:புளிங்காடி]]
-[[th:น้ำส้มสายชู]]
-[[tr:Sirke]]
-[[uk:Оцет]]
-[[ur:سرکہ]]
-[[vec:Axedo]]
-[[vi:Giấm]]
-[[vls:Azyn]]
-[[war:Suoy]]
-[[yi:עסיג]]
-[[zh:醋]]