no conclusive clinical evidence to support the use of vinegar to decrease uric acid

The Four Leaf Quality Certification: 0 Leaf = 95% red wine vinegar with a splash of traditional and some caramel coloring. 1 leaf = light in flavor and consistency, a sweet and zesty vinegar ideal for salad dressings and everyday use 2 leaves = round and spirited, brisk yet vibrantly balanced. This lightly concentrated vinegar is suitable for marinades and steamed vegetables 3 leaves = smooth, full-bodied taste and a polished finish with tangy accents. This syrupy, full-bodied vinegar is often used for roasted meats and fish, and in sauces 4 leaves = Syrupy sweet with complex flavors and a heady aroma; Used for special dishes, with fresh fruit or on ice cream and certain specialty cheeses like Parmesan.

Balsamic vinegar is made from grape pressings which have not been made into wine. It is aged in barrels similar to wine. It is generally very deep burgundy and slightly sweet and syrupy, depending how long it has been aged. Other vinegars such as white wine or rice wine vinegar are made from wine in a controlled process. The sugar in the mixture becomes alcohol and the alcohol becomes acetic acid in order to produce vinegar.

There are reports that vinegar has an impressive assortment of health benefits for the body. - Balsamic vinegar acts as a natural suppressant of appetite

- Balsamic vinegar assists in producing greater disease fighting oxidants

- The amino acids may work to slow the ageing process

- Balsamic vinegar aids production of digestion enzymes thus improving metabolism

- It may act as a natural pain reliever that can assuage headaches

- The added minerals help in strengthening of bones and fight anemia as well as fatigue.

Recipes call for white balsamic vinegar because it will not change the colour of the other ingredients (such as scallops). If you do not have it, substitute with white wine vinegar and a pinch of sugar.

True balsamic vinegar is made from a reduction of syrup from sweet wine grapes, called "Mosto Cotto" in Italian.

Yes.

Dog fish is known in Emgland as rocksalmon and is best when deep fried ina light crispy batter that has a splash of beer added as this ensures a crispy coating every time and doesnt mar the batter but also gives it a nice vgolden look

First thing to do is to cut the fish into your preferred portion size and dip the portions one by one unto a bowl of flour and salt and prpper not too much until each portion is lightly coated and put to one side whilst into a clean bowl you put some flour plain preferabbly and into that a pinch of salt and a small ammount of water and begin to beat the mixture ading water slowly until its of adropping consistency then add about 50ml of beer i always use guiness but a stout is always the best mix this into the batter mixture then heat ur deep fat fryer to 170 degree while you coat the fush with the batter by dipping it in and pulling it through the mixture and then straight into the hot oil carefully it may take from about 8minutes up to 15minutes depending on the portion size when it looks a nice gokden colour and the fish has risen to the top of the oil it is cooked drain well and serve

There are natural sugars from the grapes but no added sugars.

Yes, but of course it won't taste the same.

Vinegar is a 4-6% solution of Acetic acid (CH3COOH).

pH. Vinegar is acidic, plants tend to like neutral or slightly alkaline pH.

Most Vodka is made from wheat or rye, and therefore is not kosher for Passover.

There are 3 or 4 still made from only potatoes, but you must check labels.If you want some potato Vodka for the next high Holy days, you can make some at home. We call it Polish White Lightening, but you can name yours whatever you like.

Yup, gluten free.

Sometimes the yeast starters that ferment other types of vinegar are made with malted barley (contains gluten) but not any apple ciders.

They add dried yeast to ferment the sugars from the apple juice, then the acetobacter is added to convert the alcohol into acedic acid (vinegar). Enjoy it!

It depends on storage conditions, but theoretically it can easily be stored for many years. Balsamic vinegars are aged in wood casks for many years (for the best traditional varieties from Modema, Italy) which are not completely sealed so evaporation occurs. This means that balsamic vinegar can be kept safely for many months, even years, after opening on the shelf or in the refrigerator.

Modana Italy.. for it to be a true balsamic vinegar it must be aged for a minimum of ten years. Its great in salads and on steak.

2-3.5

You should put balsamic vinegar in a saucepan using, if possible, a thick-bottomed one, to avoid the vinegar from burning or caramelizing. Place on the stove on the smallest heater you have, and let it boil softly until you reduce it to about one quarter of the starting volume. By that point, your reduction should have a syrupy texture. It will get much thicker when it cools down. If it got too thick, you can add a little water and reheat it to allow it to properly mix, then let it cool down again.

If you're in a hurry, you can add a little sugar to the balsamic vinegar before starting the reduction process, or even thicken it with a slurry made from rice flour, but the results won't be as good as with the classical method.

im pretty sure its -22 degrees Celsius?

No. Balsamic Vinegar doesn't contain salt.It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the product of years of aging in a successive number of casks made of various types of wood (ie. oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally it was a product available only to the Italian upper classes, a cheaper form of balsamic vinegar became widely known and available around the world in the late twentieth century.

True balsamic vinegar is aged for 12 to 25 years. Balsamic vinegar's that have been aged for up to 100 years are available, though they are usually very expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar, which is laced with caramel and sugar. Regardless of how it is produced, balsamic vinegar must be made from a grape product.

no. it is a vinegar so it preserves itself

No. It is made from grapes.