I use powered citric acid that I bought from San Francisco Herb. I wonder if it could be a substitute for "vinegar powder"' Cheers, Constance Allen On Sep 12, 2010, at 3:00 PM, AndyB wrote: > I would advise using care with any "vinegar powder". The primary > constituent of vinegar is acetic acid; acetic acid, also known as > ethanoic acid, is what gives vinegar its sour taste and pungent > smell. > > Vinegar is made from the oxidation of ethanol (AKA "grain alcohol") > by acetic acid bacteria. The ethanol may be derived from many > different sources including wine, cider, beer or fermented fruit > juice. White (distilled) vinegar is nothing but water and acetic > acid. The vinegar one gets from food markets is generally diluted > to a uniform strength of 5% acetic acid. Note that in food > preparation, vinegar is further diluted from 2:1 to 20:1. > > As to vinegar powder: > Pure, water-free acetic acid (glacial acetic acid) is a liquid that > freezes at 16.5°C (62°F) to a crystalline solid. Both liquid and > solid are colorless and absorb water (hygroscopic) from the > environment. Thus, any pure "vinegar powder" would soon turn into a > concentrated liquid acid when exposed to the air. The pure acid and > its concentrated solutions are ***dangerously corrosive***, and can > give serious chemical burns. > > The referenced link does not give any clue as to the actual > constituents are of what it is selling as "vinegar powder". > Hopefully, it is at least 95% flavorings and some form of > carbohydrate. > > AndyB > > On 9/5/2010 4:06 PM, Tom Greaves wrote: >> Now that is interesting. I'd never heard of vinegar powder. I'll >> look into that. >> >> I think with the egg topping Doug suggested, salt, and a nice sauce >> like what JJK suggested, I'm almost there. If I had some of that >> vinegar salt now, I'd be home. Perhaps using vinegar instead of >> the milk in Doug's suggestion? I hope vinegar and eggs get along >> well. >> >>> Salt was my first instinct. Here is another idea: >> http://www.spicesetc.com/product/Vinegar-Powder/Specialty-Seasonings >>