For cooking red meats like mutton, white vinegar is used. It accelerates the cooking process.
Suresh Nellikode
Vinegar is only used as ingrediant and not as cooking media as oils are used.
One recipe:
Chinese Chicken Cabbage Salad
Prep and Cook Time: 10 minutes
Ingredients:
4 cups napa cabbage, sliced thin
1 TBS extra virgin olive oil
1 TBS rice vinegar
1 tsp tamari
1 TBS minced ginger
1 medium clove garlic, pressed
2 TBS chopped cilantro
4 oz cooked chicken breast, shredded or cut into 1" cubes
Directions:
Toss all ingredients together and serve.
Serves 1
Source:
http://whfoods.org
Vinegar, like most liquids, can be boiled. Some recipes call for adding vinegar to boiling water. Boiling vinegar has a sharp smell.
213 degrees f
probably not
It gets hot.
no you have to fry then boil and then put in salt and vinegar for 5 minutes and its done.
use white vinegar and boil it, than raise it out.
yes
yes, but it will taste like vinegar. make sure the boil is not too strong or the membrane will pop
Adding vinegar to water the effect of boiling point elevation occur.
That would depend on how much heat you are applying... vinegar boils at 100.6 degrees Celsius or 213 degrees Fahrenheit
Generally it means that you cook something for example vinegar, you boil it in a pan you get less amount of vinegar, but it become thicker.
More sugar and onions should do it. but boil them up separatly then add to your cold mixture and boil through. The thickening is part of the chemical reaction. make sure you used distilled vinegar and not regular vinegar also.
The liquid that would boil faster between water, water with vinegar, or water with salt would be water. I am sure because i did an experiment and i boiled these three liquids five time and averaged them. Water came out to be that it took the least amount of time to boil.
boil eggs before you soak in vinegar for 3-4 days
vinegar or fairy washing liquid