About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 66. Chapters: Vinegar, Cream, Mayonnaise, Pico de gallo, Horseradish, Ketchup, Tartar sauce, Fish sauce, Condiment, Salsa criolla, Mustard, Fruit preserves, Pork rind, Pesto, Chutney, Dip, Fry sauce, Remoulade, Ajvar, Steak sauce, Vincotto, Piccalilli, Nutritional yeast, Condiment sachet, Lethocerus indicus, Kala Namak, Murri, Salt and pepper shakers, Relish, Vinaigrette, Chimichurri, Farofa, Verjuice, N c ch m, Petimezi, Chili oil, Duqqa, Kachumbari, Salad cream, Amba, Banana ketchup, Sumbala, Ketchup as a vegetable, Giardiniera, Ganjang, Bagoong terong, Bagoong monamon, Cocktail sauce, Salsa golf, Chermoula, Salad dressing spread, Polaner, Kyopolou, Ljutenica, Iru, Crushed red pepper, Marie Rose sauce, Pin ur, Benedictine, Finadene, Mignonette sauce, Vatapa, Lyutika, Carolina style, Corn relish, Alguashte, Cruet-stand, Curtido, Tekka, Chakalaka, Toum, Monkeygland sauce, Fritessaus, Milkette, Caruru, Condiment market in the United States, Sweet chilli sauce, Brown sauce, Chaku, Huli-huli, Chismol. Excerpt: Vinegar is an acidic liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. The pH of table vinegar ranges from 2.4 to 3.4 (higher if diluted). The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling vinegar. Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an important element in European, Asian, and other cuisines. One hundred grams of a 5% solution of acetic acid contains 76 kJ (18 kilocalories) of food energy. The word "vinegar" derives from the Old French word "vinaigre" meaning "sour wine." Vinegar has been made and used for thousands of years. According to Shennong's ...
