-
Mother of
vinegar is a
biofilm composed of a form of cellulose, yeast, and
bacteria that
sometimes develops on
fermenting alcoholic liquids during the...
-
pronounced [sɯɕiꜜ] or [sɯꜜɕi] ) is a
traditional ****anese dish made with
vinegared rice (鮨飯, sushi-meshi),
typically seasoned with
sugar and salt, and combined...
-
Italian relish of
pickled vegetables in
vinegar or oil.
Italian giardiniera is also
called sottaceti (lit. 'under
vinegar'), a
common term for
pickled foods...
- CH3CO2H, C2H4O2, or HC2H3O2).
Vinegar is at
least 4%
acetic acid by volume,
making acetic acid the main
component of
vinegar apart from water. It has been...
- a much
quicker and
cheaper process than the
production of
vinegar.
According to
Trading Standards in the UK, it
cannot be
labelled as
vinegar or even...
-
Sherry vinegar (Spanish:
vinagre de Jerez) is a
gourmet wine
vinegar made from sherry. It is
produced in the
Spanish province of Cádiz and
inside the...
-
German food
manufacturer which mainly produces vinegars and delicacies. As one of the
largest vinegar,
pickled gherkin and
mustard producers in Europe...
- and
chili pepper extract)
replaces the malt
vinegar used by the UK and
Canadian versions with
spirit vinegar. In
Brazil and Portugal, it is
known as molho...
- rouille.
Mayonnaise is an
emulsion of oil, egg yolk, and an acid,
either vinegar or
lemon juice;
there are many
variants using additional flavorings. The...
- is
arguably its
vinegar.
Hundreds of
years of
experience and
unique local methods have led to the region's
prominence in
Chinese vinegar production. Unlike...
