Difference between revisions of "Vinegar"
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'''Vinegar''' is a food [[condiment]] traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment [[wine]] or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially dilute acetic acid. | '''Vinegar''' is a food [[condiment]] traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment [[wine]] or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially dilute acetic acid. | ||
| − | In addition to its many culinary uses, vinegar is also commonly used to clean [[glass]], cutting through [[grease]] and leaving a smear-free finish | + | In addition to its many culinary uses, vinegar is also commonly used to clean [[glass]], cutting through [[grease]] and leaving a smear-free finish. |
==Types of Vinegar== | ==Types of Vinegar== | ||
Revision as of 10:42, August 24, 2009
Vinegar is a food condiment traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment wine or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially dilute acetic acid.
In addition to its many culinary uses, vinegar is also commonly used to clean glass, 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