Why do u want to know? Look it up somewhere else.
Water is evaporated first followed by acetic acid.
I think "rendered balsamic vinegar" is the same as "reduced balsamic vinegar" - heat it up in a pan until it has evaporated to (at least) half the volume that it was originally.
Yes, but you have to first mix the evaporated milk with water (half evaporated milk and half water), then add 1 teaspoon vinegar or lemon juice for each cup of the diluted evaporated milk. The acidity of the vinegar or lemon juice will give results very similar to that of buttermilk. You can also use whole milk in the same way as a substitution for buttermilk, being sure to add the vinegar or lemon juice.
Vinegar is supposed to be high in acid, since acid is what vinegar is. If the pH is below 2.4, some of the water that dilutes it evaporated. You can put a little water in it to bring the pH back to where it's supposed to be, if you want, or just use a little less vinegar when you put it on or in your food.
volatile
centrifugation
simply vinegar and battery :))
the characteristic of vinegar is to be used to dash on chips
the characteristic of vinegar is to be used to dash on chips
Sounds like the soup is spoiled or - if the recipe used vinegar - too much vinegar was used.
Evaporated water is a gas.
The only difference is the caramel coloring added to brown vinegar. Old Wise tales indicate that white vinegar was used for personal hygiene as in doucing for women and brown vinegar was used for cooking. White vinegar can be used for both.