Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Balaton Ben on November 13, 2007, 19:28
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This has probably been done to death on here somewhere...but can one pickle onions in white vinegar?
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yes sir. There are a few recipes posted on here including a recent one from Munty with milk!
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:wink:
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Note please, Balaton Ben, that pickling vinegar in the UK is 5% acetic acid by volume and not the 10 / 20% stuff that you might find in Hungary.
And, gobs, do you know if that strong strong vinegar is made from malt vinegar or whether it is synthesised acetic acid?
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many thanks.........as usual :)
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I've noticed here in Hungary that Vinegar can range between the weak to the sort of stuff you can clean septic tanks with :!:
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I've noticed here in Hungary that Vinegar can range between the weak to the sort of stuff you can clean septic tanks with :!:
somewhere this side of oven cleaner should do then lol :lol: :lol:
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And, gobs, do you know if that strong strong vinegar is made from malt vinegar or whether it is synthesised acetic acid?
I do not know what it's made from and how, but def nothing like malt vinegar, however it does not have the smell of similar synthetic substances, the ones I have got now are Polish( :lol: ), so makes no sense to me what it says on label.
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I only ask since malt vinegar starts out by being brewed; the alcohol then being oxidised into natural acetic acid.
The yeast used in the brewing process is killed off by the very alcohol it is itself producing. Much above 10-12% kills the yeast.
Ergo, I'd conclude that 20% abv vinegar could only be obtained by boiling off half the volume or by using synthetic acetic acid.
Where's mushroom when you need him? Do you happen to know mate?
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He sure, will have a few ideas shortly, in the mean time: so I read somewhere that over-boiling the pickling water should be avoided as it reduces acidity levels, would that be b888*cks?
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I read somewhere that over-boiling the pickling water should be avoided as it reduces acidity levels, would that be b888*cks?
Yes, total nonsense. EXACTLY the opposite happens (which is why you boil chutney for a long time).
Water boils off at 100degs C (at sea level and 1 atmosphere of pressure :) )
Acetic acid boils at 118degs C
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Oh thanks, I've been pondering about this for a while, since never has been an issue with what I've grown up with. 8)
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i never cease to be amazed with the ammount and standard of infr given out on the forum , what a good job , keep it up
chrissie b
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... and you thought you knew everything about vinegar after having a chippie Chrissie! :wink: :lol:
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:lol: :lol:
.... and how many household uses it has got, someone wrote a whole book about that I believe!
WG is a well of information, no question about that. 8)
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its got lots of uses i use it to descale my kettle , i also use lemons for descaling, try to keep the chemicals down to a minimum.clearing the drains and all sorts of stuff soda bicarb is good too i think there is a good thread some where about soda.
when we came here we brought a 5lt bottle of vinager from the shop its the one you dilute cos we like it strong on our chips , the greek vinager isnt very strong .
chrissie b
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I only ask since malt vinegar starts out by being brewed; the alcohol then being oxidised into natural acetic acid.
The yeast used in the brewing process is killed off by the very alcohol it is itself producing. Much above 10-12% kills the yeast.
Ergo, I'd conclude that 20% abv vinegar could only be obtained by boiling off half the volume or by using synthetic acetic acid.
Where's mushroom when you need him? Do you happen to know mate?
:)
I'd need to look up the data sheet to see if boiling reduces or increases concentration. If it forms an azeotrope with water (like ethanol), you may find that it boils off at a lower temperature than its pure boiling point would suggest.
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OK, yes it does form a binary azeotrope. An azeotrope is a constant-boiling point mixture. From its data sheet:
pure BP %age BP of azeotrope
Ethanoic acid H-(CH2)-COOH 118.1 3.0% 76.6
This is why you can add vinegar to a stew let's say, and if you boil it for long enough, it drives all the vinegar away (because the azeotrope BP is 76.6 C)
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So, what does that trans late into, then? It's starting to be a bit geeky to me...
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it basically means that you cannot concentrate vinegar by simple boiling because the vinegar binds with water (forms a constant boiling point mixture) (97% water, 3% vinegar) at 76 C
I have turned my geek off, honestly :oops: :lol:
EDIT: sorry WG. but the above illustrates why boiling vinegar for long enough will destroy its acidity.
[geek mode=on]
Have a peek at http://www.chem.queensu.ca/people/faculty/Mombourquette/FirstYrChem/Liquid_Soln/index.htm
and scroll down to the section on azeotropes and then on to the next section.
[geek mode=off]
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You're quite right as you often are Mushroom. It is also why you can make a fabulous sauce by reducing balsamic vinegar and adding a little sugar.
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If it forms an azeotrope with water (like ethanol), you may find that it boils off at a lower temperature than its pure boiling point would suggest.
There are many places in this area who have made an art form out of separating these two :wink: 8)
I'll have me thermometer ready for my next batch of chutney :lol:
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So how is then the 20% vinegar achieved without a synthetic smell?
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So how is then the 20% vinegar achieved without a synthetic smell?
What do you mean by "synthetic smell" gobs :?:
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I think you can make strong vinegar from an alcohol distillate.
I've found a good use for your wisky after all WG :lol:
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Now, that's a tough one Aunty, to explain smells in English, ex. nail varnish remover.
Easier the other way round, it just smells pleasantly sour, no extras.
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it just smells pleasantly sour, no extras.
That I understand dear :D
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And, gobs, do you know if that strong strong vinegar is made from malt vinegar or whether it is synthesised acetic acid?
It's prepared (don't ask how) from some wood product or synthetic acetic acid diluted by water and/or vinegar to required strength.
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And, gobs, do you know if that strong strong vinegar is made from malt vinegar or whether it is synthesised acetic acid?
It's prepared (don't ask how) from some wood product or synthetic acetic acid diluted by water and/or vinegar to required strength.
Wood vinegar (http://www.agnet.org/library/pt/2005025/) I think I'll stick to 5% malt vinegar thank you :wink:
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But then there is a difference between industrial and eating grade, though.