Re: [CH] "Vinegar Powder"
Constance Allen (constance_allen@charter.net)
Tue, 14 Sep 2010 11:26:31 -0700
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
>>