RE: [CH] "Vinegar Powder"

Rich Stevens (rstevens15@verizon.net)
Tue, 21 Sep 2010 22:16:44 -0400

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In reply to: Mike Benson: "Re: [CH] "Vinegar Powder""

"Cooking", by itself will not affect acidity. However dilution and reactions
between the acid and any added components will definitely affect the
acidity. The only simple way to determine the final acidity is to measure
it.

Rich Stevens  http://mysite.verizon.net/rstevens15
Photo Trend Enterprises- A Restaurant Service Company

I cook with wine, sometimes I even add it to the food.
-W.C. Fields

-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Mike Benson
Sent: Tuesday, September 21, 2010 7:51 PM
To: chile-heads@globalgarden.com
Subject: Re: [CH] "Vinegar Powder"

Anybody know if any of the common powdered acids (vinegar powder, citric 
acid, fumaric acid, ascorbic acid, etc.) hold their acidity well after 
cooking?

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