Difference between revisions of "Vinegar"
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Revision as of 20:11, March 28, 2008
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