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Thread: Concentrated Vinegar

  1. #1
    Sqwertz Guest

    Default Concentrated Vinegar

    I saw a new product on the shelves of the "high end" grocer last
    night: "Concentrated vinegar". It was 20% vinegar. What would you
    use it for?

    The only thing I can think of is salad dressing. You could make a
    concentrated salad dressing where less oil would be used per salad
    (because the vinegar is so strong). But the dieters already have a
    bunch of low-fat alternatives so I don't think there'd be much
    demand for it.

    Besides, wouldn't 20% vinegar eat right through your lettuce?

    At $6/10oz bottle, I don't think it'll be flying off the shelves.
    Especially considering all the recipes calling for "concentrated
    vinegar".

    Daily Trivia: Pure vinegar freezes to a solid at 62F.

    -sw

  2. #2
    Chemo the Clown Guest

    Default Re: Concentrated Vinegar

    On Dec 1, 11:24*am, Sqwertz <swe...@cluemail.compost> wrote:
    > I saw a new product on the shelves of the "high end" grocer last
    > night: "Concentrated vinegar". *It was 20% vinegar. *What would you
    > use it for?
    >
    > The only thing I can think of is salad dressing. *You could make a
    > concentrated salad dressing where less oil would be used per salad
    > (because the vinegar is so strong). *But the dieters already have a
    > bunch of low-fat alternatives so I don't think there'd be much
    > demand for it.
    >
    > Besides, wouldn't 20% vinegar eat right through your lettuce?
    >
    > At $6/10oz bottle, I don't think it'll be flying off the shelves.
    > Especially considering all the recipes calling for "concentrated
    > vinegar".
    >
    > Daily Trivia: *Pure vinegar freezes to a solid at 62F.
    >
    > -sw


    Google "Concentrated vinegar" and you find out all you need to know.

  3. #3
    Steve Pope Guest

    Default Re: Concentrated Vinegar

    Sqwertz <[email protected]> wrote:

    >Daily Trivia: Pure vinegar freezes to a solid at 62F.


    Is that what they use in "vinegar" flavored potato chips?

    Steve

  4. #4
    RegForte Guest

    Default Re: Concentrated Vinegar

    Sqwertz wrote:

    > I saw a new product on the shelves of the "high end" grocer last
    > night: "Concentrated vinegar". It was 20% vinegar. What would you
    > use it for?
    >
    > The only thing I can think of is salad dressing. You could make a
    > concentrated salad dressing where less oil would be used per salad
    > (because the vinegar is so strong). But the dieters already have a
    > bunch of low-fat alternatives so I don't think there'd be much
    > demand for it.
    >
    > Besides, wouldn't 20% vinegar eat right through your lettuce?
    >
    > At $6/10oz bottle, I don't think it'll be flying off the shelves.
    > Especially considering all the recipes calling for "concentrated
    > vinegar".
    >
    > Daily Trivia: Pure vinegar freezes to a solid at 62F.



    The only application for this that I found useful is when you
    want to add maximum acidity to a dish while adding a minimum of
    water. Like when making a vinaigrette for something that
    already has a lot of watery ingredients, for instance.

    I've since settled on using powdered citric acid instead.
    Works much better.

    --
    Reg

  5. #5
    Dave Smith Guest

    Default Re: Concentrated Vinegar

    Chemo the Clown wrote:
    > On Dec 1, 11:24 am, Sqwertz <swe...@cluemail.compost> wrote:
    >> I saw a new product on the shelves of the "high end" grocer last
    >> night: "Concentrated vinegar". It was 20% vinegar. What would you
    >> use it for?
    >>
    >> The only thing I can think of is salad dressing. You could make a
    >> concentrated salad dressing where less oil would be used per salad
    >> (because the vinegar is so strong). But the dieters already have a
    >> bunch of low-fat alternatives so I don't think there'd be much
    >> demand for it.
    >>
    >> Besides, wouldn't 20% vinegar eat right through your lettuce?
    >>
    >> At $6/10oz bottle, I don't think it'll be flying off the shelves.
    >> Especially considering all the recipes calling for "concentrated
    >> vinegar".
    >>
    >> Daily Trivia: Pure vinegar freezes to a solid at 62F.
    >>
    >> -sw

    >
    > Google "Concentrated vinegar" and you find out all you need to know.



    One thing you will learn from doing that is that there is no such thing
    as pure vinegar. Vinegar is a solution containing acetic acid. Pure
    acetic acid does freeze at 62F, but vinegar is typically 4-10% acetic
    acid, and pickling vinegar may be has high as 18-20%.

  6. #6
    Sqwertz Guest

    Default Re: Concentrated Vinegar

    On Tue, 1 Dec 2009 11:36:13 -0800 (PST), Chemo the Clown wrote:

    > Google "Concentrated vinegar" and you find out all you need to know.


    No I won't, you dumb bastard.

    -sw

  7. #7
    Sqwertz Guest

    Default Re: Concentrated Vinegar

    On Tue, 1 Dec 2009 19:50:59 +0000 (UTC), Steve Pope wrote:

    > Sqwertz <[email protected]> wrote:
    >
    >>Daily Trivia: Pure vinegar freezes to a solid at 62F.

    >
    > Is that what they use in "vinegar" flavored potato chips?


    They use powdered vinegar for that. Yes, there is such a thing.
    Something about bonding acetic acid to a maltose molecule, IIRC.

    -sw

  8. #8
    Melba's Jammin' Guest

    Default Re: Concentrated Vinegar

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > I saw a new product on the shelves of the "high end" grocer last
    > night: "Concentrated vinegar". It was 20% vinegar. What would you
    > use it for?
    >
    > The only thing I can think of is salad dressing. You could make a
    > concentrated salad dressing where less oil would be used per salad
    > (because the vinegar is so strong). But the dieters already have a
    > bunch of low-fat alternatives so I don't think there'd be much
    > demand for it.
    >
    > Besides, wouldn't 20% vinegar eat right through your lettuce?


    Seems like it would do that.

    >
    > At $6/10oz bottle, I don't think it'll be flying off the shelves.
    > Especially considering all the recipes calling for "concentrated
    > vinegar".
    >
    > Daily Trivia: Pure vinegar freezes to a solid at 62F.
    >
    > -sw


    Do you maybe mean the vinegar was 20% acetic acid? Is it meant,
    perhaps to be diluted to a more standard 5% or 6% acetic acid? In fact,
    that it uses the word "concentrated" is a hint to me that it is meant to
    be diluted.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  9. #9
    Chemo the Clown Guest

    Default Re: Concentrated Vinegar

    On Dec 1, 12:11*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Tue, 1 Dec 2009 11:36:13 -0800 (PST), Chemo the Clown wrote:
    > > Google "Concentrated vinegar" and you find out all you need to know.

    >
    > No I won't, you dumb bastard.
    >
    > -sw


    Lazy sumbitch!

  10. #10
    Goomba Guest

    Default Re: Concentrated Vinegar

    Sqwertz wrote:
    > I saw a new product on the shelves of the "high end" grocer last
    > night: "Concentrated vinegar". It was 20% vinegar. What would you
    > use it for?
    >
    > The only thing I can think of is salad dressing. You could make a
    > concentrated salad dressing where less oil would be used per salad
    > (because the vinegar is so strong). But the dieters already have a
    > bunch of low-fat alternatives so I don't think there'd be much
    > demand for it.


    I dunno about that hypothesis. I like my olive oil flavor and don't want
    to use less of it, nor have a super strong vinegar overpower its
    delicate flavor. To me the flavor of the oil is just as important to the
    salad as anything else. But that's just me

    I wonder if it is intended for canning or preserving purposes?

  11. #11
    Mark Thorson Guest

    Default Re: Concentrated Vinegar

    Sqwertz wrote:
    >
    > On Tue, 1 Dec 2009 19:50:59 +0000 (UTC), Steve Pope wrote:
    >
    > > Is that what they use in "vinegar" flavored potato chips?

    >
    > They use powdered vinegar for that. Yes, there is such a thing.
    > Something about bonding acetic acid to a maltose molecule, IIRC.


    This site says the vinegar powder they use consists
    of maltodextrin, modified food starch, and vinegar.
    If it were bonded, i.e. a new chemical is formed,
    I think they'd have to list that under its name,
    like acetic maltodextrin ester. On the other hand,
    if it forms in the drying process, it might not need
    to be explicitly named. On another site, I saw that
    vinegar powder is made by spray-drying this mixture.
    That would create acetic anhydride from the acetic
    acid. I guess if you don't buy acetic anhydride and
    add that to the mix, you don't have to declare it as
    such. You can just say vinegar, if that's what you're
    using.

    http://www.zapps.com/cgi-bin/zapps/ingredients.html

  12. #12
    Chemo the Clown Guest

    Default Re: Concentrated Vinegar

    On Dec 1, 2:58*pm, Goomba <Goomb...@comcast.net> wrote:
    > Sqwertz wrote:
    > > I saw a new product on the shelves of the "high end" grocer last
    > > night: "Concentrated vinegar". *It was 20% vinegar. *What would you
    > > use it for?

    >
    > > The only thing I can think of is salad dressing. *You could make a
    > > concentrated salad dressing where less oil would be used per salad
    > > (because the vinegar is so strong). *But the dieters already have a
    > > bunch of low-fat alternatives so I don't think there'd be much
    > > demand for it.

    >
    > I dunno about that hypothesis. I like my olive oil flavor and don't want
    > to use less of it, nor have a super strong vinegar overpower its
    > delicate flavor. To me the flavor of the oil is just as important to the
    > salad as anything else. But that's just me
    >
    > I wonder if it is intended for canning or preserving purposes?


    Good for weed killer.

  13. #13
    Sqwertz Guest

    Default Re: Concentrated Vinegar

    On Tue, 1 Dec 2009 14:42:49 -0800 (PST), Chemo the Clown wrote:

    > On Dec 1, 12:11*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >> On Tue, 1 Dec 2009 11:36:13 -0800 (PST), Chemo the Clown wrote:
    >>> Google "Concentrated vinegar" and you find out all you need to know.

    >>
    >> No I won't, you dumb bastard.

    >
    > Lazy sumbitch!


    I googled before I asked, dumbass. *You're* the lazy ****. Had
    *you* done it you would have seen there are practically no culinary
    uses mentioned. Plenty of horticulture uses.

    Now go away.

    -sw


  14. #14
    Sqwertz Guest

    Default Re: Concentrated Vinegar

    On Tue, 01 Dec 2009 16:33:06 -0600, Melba's Jammin' wrote:

    > Do you maybe mean the vinegar was 20% acetic acid? Is it meant,
    > perhaps to be diluted to a more standard 5% or 6% acetic acid?


    Beats me. But it was 20% acidity instead of the standard 5%. I
    should also note it was standard white vinegar. Not wine vinegar.

    -sw

  15. #15
    Ophelia Guest

    Default Re: Concentrated Vinegar


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    >I saw a new product on the shelves of the "high end" grocer last
    > night: "Concentrated vinegar". It was 20% vinegar. What would you
    > use it for?
    >
    > The only thing I can think of is salad dressing. You could make a
    > concentrated salad dressing where less oil would be used per salad
    > (because the vinegar is so strong). But the dieters already have a
    > bunch of low-fat alternatives so I don't think there'd be much
    > demand for it.
    >
    > Besides, wouldn't 20% vinegar eat right through your lettuce?
    >
    > At $6/10oz bottle, I don't think it'll be flying off the shelves.
    > Especially considering all the recipes calling for "concentrated
    > vinegar".
    >
    > Daily Trivia: Pure vinegar freezes to a solid at 62F.


    I haven't bought concentrated vinegar, but when I pickle onions, I boil the
    vinegar to reduce it and pour it over the onions in the jar.



  16. #16
    Sqwertz Guest

    Default Re: Concentrated Vinegar

    On Wed, 2 Dec 2009 10:53:46 -0000, Ophelia wrote:

    > I haven't bought concentrated vinegar, but when I pickle onions, I boil the
    > vinegar to reduce it and pour it over the onions in the jar.


    Uhhh... that would actually make the vinegar weaker, not stronger.

    Ever take a whiff of boiling vinegar? Or start coughing just as you
    got those freshly doused fish and chips to your mouth?

    -sw

  17. #17
    Ophelia Guest

    Default Re: Concentrated Vinegar


    "Sqwertz" <[email protected]> wrote in message
    news:1wk6jwi6zt7gk$.[email protected]..
    > On Wed, 2 Dec 2009 10:53:46 -0000, Ophelia wrote:
    >
    >> I haven't bought concentrated vinegar, but when I pickle onions, I boil
    >> the
    >> vinegar to reduce it and pour it over the onions in the jar.

    >
    > Uhhh... that would actually make the vinegar weaker, not stronger.


    Surely I am reducing the water content by boiling it? How do you mean I am
    making it weaker?

    > Ever take a whiff of boiling vinegar?


    Yes I just told you that I boil vinegar to make pickled onions

    Or start coughing just as you
    > got those freshly doused fish and chips to your mouth?


    Oh yes, I have done that




  18. #18
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Concentrated Vinegar



    Ophelia wrote:
    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >>I saw a new product on the shelves of the "high end" grocer last
    >>night: "Concentrated vinegar". It was 20% vinegar. What would you
    >>use it for?
    >>
    >>The only thing I can think of is salad dressing. You could make a
    >>concentrated salad dressing where less oil would be used per salad
    >>(because the vinegar is so strong). But the dieters already have a
    >>bunch of low-fat alternatives so I don't think there'd be much
    >>demand for it.
    >>
    >>Besides, wouldn't 20% vinegar eat right through your lettuce?
    >>
    >>At $6/10oz bottle, I don't think it'll be flying off the shelves.
    >>Especially considering all the recipes calling for "concentrated
    >>vinegar".
    >>
    >>Daily Trivia: Pure vinegar freezes to a solid at 62F.

    >
    >
    > I haven't bought concentrated vinegar, but when I pickle onions, I boil the
    > vinegar to reduce it and pour it over the onions in the jar.
    >
    >


    I wish i could remember who i learned the following trick from.

    Could have been Jeff Smith as easily as Nick Stalone or Lydia
    Bastianicchi (sp?) possibly even Julia Child, all i remember is seeing
    it on a t.v. cooking show.

    And that is to take a copious amount of a cheap balsamic and simmer it
    with some sugar till it is reduced by half.

    The cheap balsamics i have purchased have never ben so bad as to need
    it, but, i just thought i would mention it....
    --

    Mr. Joseph Littleshoes Esq.

    Domine, dirige nos.
    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  19. #19
    gloria.p Guest

    Default Re: Concentrated Vinegar


    > "Sqwertz" <[email protected]> wrote in message


    >
    > Daily Trivia: Pure vinegar freezes to a solid at 62F.




    Unlikely, highly unlikely.

    gloria p

  20. #20
    Sqwertz Guest

    Default Re: Concentrated Vinegar

    On Wed, 2 Dec 2009 13:43:08 -0000, Ophelia wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:1wk6jwi6zt7gk$.[email protected]..
    >> On Wed, 2 Dec 2009 10:53:46 -0000, Ophelia wrote:
    >>
    >>> I haven't bought concentrated vinegar, but when I pickle onions, I boil
    >>> the
    >>> vinegar to reduce it and pour it over the onions in the jar.

    >>
    >> Uhhh... that would actually make the vinegar weaker, not stronger.

    >
    > Surely I am reducing the water content by boiling it? How do you mean I am
    > making it weaker?


    Vinegar evaporates quicker than water. Vinegar is a liquid and
    contains no solids to concentrate, such as what would happen if you
    reduce stock.

    You're reducing the water content, but you're reducing the vinegar
    content quicker than the water by boiling it.

    > Yes I just told you that I boil vinegar to make pickled onions


    At least it'll be sterile ;-)

    -sw

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