Vinegar: Difference between revisions
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[[File:Vinegar infused with oregano.jpg|thumb|right|200px|Vinegar is often [[infused]] with spices or herbs—as here, with [[oregano]].]] |
[[File:Vinegar infused with oregano.jpg|thumb|right|200px|Vinegar is often [[infused]] with spices or herbs—as here, with [[oregano]].]] |
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'''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]] |
'''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. |
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Vinegar made from [[Date palm|dates]] is a traditional product of the [[Middle East]].<ref>{{cite journal | doi = 10.1021/ie50319a016 |
Vinegar made from [[Date palm|dates]] is a traditional product of the [[Middle East]].<ref>{{cite journal | doi = 10.1021/ie50319a016 |
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| last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L. |
| last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L. |
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| journal = Industrial & Engineering Chemistry |
| journal = Industrial & Engineering Chemistry |
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| volume = 28 | issue = 7 | pages = 814}}</ref><ref>{{Cite journal | url = https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 |
| volume = 28 | issue = 7 | pages = 814}}</ref><ref>{{Cite journal | url = https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 |
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| title = Studies in Ancient Technology |
| title = Studies in Ancient Technology |
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| 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]]. |
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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. |
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. |
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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
[change | change source]- ↑ 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)
