Vinegar/Related Articles: Difference between revisions
< Vinegar
Jump to navigation
Jump to search
imported>Howard C. Berkowitz (New page: {{subpages}} ==Parent topics== {{r|Acetic acid}} ==Subtopics== {{r|Bearnaise sauce}} {{r|Mayonnaise}} {{r|Pickle}} ==Other related topics== {{r|Cider}} {{r|Wine}}) |
(No difference)
|
Latest revision as of 17:45, 14 February 2009
- See also changes related to Vinegar, or pages that link to Vinegar or to this page or whose text contains "Vinegar".
Parent topics
- Acetic acid [r]: An organic acid, CH3CO2H, responsible for vinegar's tart taste and distinctive odor. [e]
Subtopics
- Bearnaise sauce [r]: A classic French sauce made with egg yolks and clarified butter. [e]
- Mayonnaise [r]: Thick sauce made primarily from vegetable oil and egg yolks. [e]
- Pickle [r]: A food preserved with methods that include fermentation in brine, storage in acid environments such as vinegar or citrus juice, heat cooking, and possible subsequent heat sterilization; all the methods may be used for a specific preparation [e]