Difference between revisions of "Vinegar"
Jump to navigation
Jump to search
(trying to salvage page) |
(links, types of vinegar) |
||
| Line 1: | Line 1: | ||
| − | 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. | + | '''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. |
| + | |||
| + | ==Types of Vinegar== | ||
| + | * White Vinegar | ||
| + | * Red Wine Vinegar | ||
| + | * Balsalmic Vinegar | ||
| + | * Rice Vinegar | ||
| + | * Umeboshi Vinegar | ||
| + | * Malt Vinegar | ||
| + | * Apple Cider Vinegar | ||
Revision as of 23:50, April 13, 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.
Types of Vinegar
- White Vinegar
- Red Wine Vinegar
- Balsalmic Vinegar
- Rice Vinegar
- Umeboshi Vinegar
- Malt Vinegar
- Apple Cider Vinegar