Originally Posted by French Fries
Trust me. When vinegar turns old it turns into olive oil. Trust me. Pleeeease trust me. Why won't you trust me?
Oh and for the record (not for making up sexually immature hate-filled lies and hurling them like monkey feces)
1. "Wine vinegar is either made from red or white. Cooks use vinegar for many purposes such as; pickling, deglazing pans, marinating meats, making sauces and is found in certain desserts. Red wine vinegar is commonly used in the Mediterranean . . . .White wine vinegar is a moderately tangy vinegar that French cooks use to make Hollandaise and Béarnaise sauces, vinaigrettes, soups, and stews. It's also an excellent base for homemade fruit or herb vinegars."
2. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient. Historically, as the most easily available mild acid, it had a great variety of industrial, medical and domestic uses, some of which (such as its use as a general household cleanser) are still promoted today.
3. The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. The mainstays of the category – white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more. See the specialty vinegars section below for more information on these products and how to use them.
The United States Food and Drug Administration (FDA) requires that any product called “vinegar” contain at least 4% acidity.
4. In wine, acetic acid is an indicator of wine spoilage. If wine gets infected with acetobacter and other conditions are right, then acetic acid will be produced, along with lots of other bacteria (pediococcus, etc.). . . . We're talking about acetic acid because one definition of vinegar is diluted acetic acid.
Where do YOU think the name came from? Bite. Elvis has left the building.
Edited by Bob Hyneman - 6/9/15 at 12:20pm