Can anyone please tell me the difference between vinegar and non-brewed condiment? i.e. when asked to use vinegar in a recipe - will non-brewed condiment (as bought in fish and chip shops) be a suitable alternative?
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In response to Jeanne G: Vinegar from the French vin aigre (sour wine) is fermented from wine or cider. Malt vinegar is a two fold fermentation of barley malt or other cereals where starch has converted to maltose. Non brewed condiment which I have only come across in UK is a vinegar substitute made from food-grade industrial ethanoic acid. This is used in the manufacture of plastics and some pharmaceuticals. Sounds awful but its the best for fish 'n chips and perfectly good for all culinary uses. Hope that helps.
Avoid this filth like the plague. It is perfectly good for no culinary uses, although excellent as a low-cost 'cologne' to a certain type of gentleman.
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