Difference between revisions of "Vinegar"
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(New page: Vinegar is a food condiment traditionally made by using a yeast-type organism to ferment wine or similar liquid. In modern times it is produced chemically, as it is essentially acetic acid...) |
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| − | Vinegar is a food condiment traditionally made by using a yeast-type organism to ferment wine or similar liquid. In modern times it is produced chemically, as it is essentially acetic acid | + | Vinegar is a food condiment traditionally made by using a yeast-type organism to ferment wine or similar liquid. In modern times it is produced chemically, as it is essentially acetic acid. It is also commonly used to clean windows, cutting through grease and leaving a smear-free finish. |
Revision as of 14:36, April 12, 2007
Vinegar is a food condiment traditionally made by using a yeast-type organism to ferment wine or similar liquid. In modern times it is produced chemically, as it is essentially acetic acid. It is also commonly used to clean windows, cutting through grease and leaving a smear-free finish.