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ernieforss 05/10/17 4:07:24 PM #1: |
I was looking up recipes online and i noticed majority of them have it.
i'm not big on vinger because to me it's more bitter than sour. either way i don't like sour or bitter meats. --- I'm always 50% right all the time ... Copied to Clipboard!
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Red_Frog 05/10/17 4:16:17 PM #2: |
Everything should have vinegar in it.
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AdrammeIech 05/10/17 4:16:47 PM #3: |
Isn't hot sauce an ingredient? Hot sauce has a lot of vinegar in it.
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Dikitain 05/10/17 4:20:31 PM #4: |
Vinegar is pretty common in hot sauce since it perfectly suspends the pepper flakes while not diluting the flavor. You hardly taste it in sauces.
--- I am a senior software engineer. If you see me post here, I am tired of writing TPS reports. ... Copied to Clipboard!
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T0ffee 05/10/17 4:20:46 PM #5: |
AdrammeIech posted...
Isn't hot sauce an ingredient? Hot sauce has a lot of vinegar in it. Some do. Some hot sauces are mustard based, TC maybe you can check those out. --- "Splashing water on a pervert is like putting lasers on a shark" - Shiho Shishido | FC: 2707-2635-3369 | IGN: Toffee (Moon) / Caramel (Sun) | ... Copied to Clipboard!
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Zangrief 05/10/17 4:28:24 PM #7: |
Buffalo sauce is a vinegar based sauce... so yes. Why is this a question again?
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ernieforss 05/10/17 4:28:47 PM #8: |
yes they say to use hot sauce and then add 1 1/2 - 2 teaspoon of vinger to it.
that's a lot of vinger!!! --- I'm always 50% right all the time ... Copied to Clipboard!
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AdrammeIech 05/10/17 4:35:39 PM #9: |
Make two batches, one with the extra vinegar and one without it to see how they compare and which one you prefer.
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Smarkil 05/10/17 5:27:02 PM #10: |
1-2 teaspoons of vinegar ain't that much fam
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Mead 05/10/17 5:36:31 PM #11: |
Vinegar is common in sauces and dressings, helps carry flavor
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adjl 05/10/17 5:52:53 PM #12: |
AdrammeIech posted...
Make two batches, one with the extra vinegar and one without it to see how they compare and which one you prefer. This. Cooking is a science as much as an art; if something doesn't make sense to you, conduct an experiment. Sometimes, your skepticism will bear fruit, and you'll find that following the recipe wasn't actually the best choice. Sometimes, you'll find you were wrong to doubt. Regardless of the outcome, though, you'll understand cooking better for the experience. Also, bear in mind that many ingredients have effects on flavour beyond their own taste. Salt doesn't just taste salty, it also stimulates salivary amylase activity to allow more starch digestion in the mouth, making starchy things more flavourful (starch itself being fairly bland). Similarly, vinegar can do a lot more than just adding a vinegar taste to something. The extra acid can change the solubility and volatility of other components, or react directly to modify other ingredients, and probably a bunch of other magic I haven't considered yet. --- This is my signature. It exists to keep people from skipping the last line of my posts. ... Copied to Clipboard!
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SushiSquid 05/10/17 5:57:01 PM #13: |
Vinegar is delicious. Sometimes I drink vinegar. Not white distilled, but apple cider and red wine vinegars have a nice flavor.
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MICHALECOLE 05/10/17 6:23:36 PM #14: |
Do you think BBQ sauce should have ketchup in it? I don't like ketchup but I like BBQ sauce? What do I do? Plz help
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Mead 05/10/17 6:57:23 PM #15: |
MICHALECOLE posted...
Do you think BBQ sauce should have ketchup in it? I don't like ketchup but I like BBQ sauce? What do I do? Plz help You can always use tomato paste --- https://en.wikipedia.org/wiki/Mead "I'm Mary Poppins ya'll!" ... Copied to Clipboard!
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