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Vinegar
 

Pictured above; some vinegar bottles

 
 
 
 

Vinegar common name for a sour liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid.

Vinegar can be made from any liquid that is capable of being converted into alcohol in a two-step process. The fruit juice or other liquid contains sugar, which is converted into alcohol and carbon dioxide gas by the actions of yeast enzymes. The alcohol formed combines with atmospheric oxygen by the action of Acetobacter bacteria, forming acetic acid and water. Organic acids and esters derived from the fruit or other source material are also present and are responsible for the flavor and aroma variations of vinegar.

Vinegar's principal uses are the flavoring of foods and the preservation, or pickling, of meat products, fish, fruit, and vegetables. For use as a condiment, vinegar is often flavored with garlic, onions, or other herbs and spices. Mixed with oil and seasonings it becomes a fantastic salad dressing.

 
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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