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Vinegar is a solution of [acetic acid]? used as a flavouring and condiment in food preparation. It is especially popular on fried potatoes. |
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Vinegar (from Old French vinaigre "sour wine") is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. Vinegar is typically 3-5% by volume [acetic acid]?, though natural vinegars also contain [tartaric acid]?, [citric acid]?, and others. |
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Vinegar is traditionally made by allowing an alcoholic solution to become old whilst exposed to air. This will cause oxidation of the ethanol alcohol in the solution, which forms the acetic acid. Vinegar is typically 3-5% by volume acetic acid. |
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It is commonly used in food preparations, particularly in vinaigrettes, and in the pickling? process. It is also used as a comdiment (for example, the British commonly use vinegar on fried potatoes; Americans often use it on fish). |
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Vinegar most frequently made from wine and cider. |
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Some forms of simple "white" vinegar may be nothing more than solutions of acetic acid in water. |
It is commonly used in food preparations, particularly in vinaigrettes, and in the pickling? process. It is also used as a comdiment (for example, the British commonly use vinegar on fried potatoes; Americans often use it on fish).
Some forms of simple "white" vinegar may be nothing more than solutions of acetic acid in water.
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