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- ...rries, herbs, or spices, that are sometimes added for flavoring, after the vinegar is distilled. ...id in different types of vinegars is variable, and depends on just how the vinegar was made, but generally, the acidity measured by [[pH]] is between 2.4 and18 KB (2,906 words) - 10:10, 28 February 2024
- 12 bytes (1 word) - 18:48, 15 November 2007
- 99 bytes (15 words) - 18:17, 16 June 2008
- 166 bytes (21 words) - 17:45, 14 February 2009
- *[http://www.versatilevinegar.org/ The Vinegar Institute] *[http://www.vinegarbook.co.uk Free book giving hundreds of uses for vinegar]607 bytes (85 words) - 15:28, 23 February 2009
Page text matches
- *[http://www.versatilevinegar.org/ The Vinegar Institute] *[http://www.vinegarbook.co.uk Free book giving hundreds of uses for vinegar]607 bytes (85 words) - 15:28, 23 February 2009
- An organic acid, CH<sub>3</sub>CO<sub>2</sub>H, responsible for [[vinegar]]'s tart taste and distinctive odor.146 bytes (22 words) - 18:03, 17 July 2008
- ...boxylic acid]] and is larger than only [[formic acid]], HCO<sub>2</sub>H. Vinegar's tart taste and distinctive odor is due to the presence of acetic acid. I832 bytes (128 words) - 08:12, 15 March 2024
- ...include fermentation in [[brine]], storage in acid environments such as [[vinegar]] or [[citrus juice]], heat cooking, and possible subsequent heat steriliza288 bytes (40 words) - 14:00, 11 February 2009
- *[[Vinegar]]453 bytes (54 words) - 19:05, 21 December 2009
- ...is a food preserved either by fermentation in [[brine]], preservation in [[vinegar]] or another acid, or a combination of the two. The acid environment produc ...h may involve brine pickling taking hours, but the main preservation is in vinegar.2 KB (321 words) - 15:08, 12 February 2009
- * [[Mignonette (sauce)]] is a vinegar-based sauce often served with raw oysters282 bytes (40 words) - 12:37, 31 May 2009
- {{r|Vinegar}}257 bytes (33 words) - 14:04, 11 February 2009
- {{r|Vinegar}}285 bytes (40 words) - 17:31, 28 October 2010
- ...m the oil and yolks and is generally flavored with [[salt]], [[pepper]], [[vinegar]] and/or [[lemon]] juice, and frequently [[mustard]]. Mayonnaise is one of ...n of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, water, and often mustard, which provides both flavor and stabilizing parti3 KB (441 words) - 12:43, 8 July 2011
- {{r|Vinegar}}696 bytes (88 words) - 23:46, 23 May 2010
- {{r|Vinegar}}431 bytes (56 words) - 20:21, 11 January 2010
- {{r|Vinegar}}463 bytes (60 words) - 19:52, 11 January 2010
- {{r|Vinegar}}531 bytes (70 words) - 19:25, 11 January 2010
- | Vinegar dominates the liquid baste; sweet-sour, no mustard or tomatoes | Vinegar and mustard in the baste; sweet-sour, no tomatoes2 KB (392 words) - 17:35, 9 October 2009
- {{r|Vinegar}}507 bytes (67 words) - 20:43, 11 January 2010
- {{r|Vinegar}}550 bytes (72 words) - 11:18, 11 January 2010
- {{r|Vinegar}}645 bytes (84 words) - 11:15, 11 January 2010
- *1 tablespoon vinegar517 bytes (65 words) - 17:31, 28 October 2010
- {{r|Vinegar}}598 bytes (80 words) - 18:09, 11 January 2010