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If you'll tell us what the question is in a way that seems sensible, we might be able to tell you what the answer is.
Crafty seems the least perjorative but not by a long chalk, I wouldn't like to be called any of these.
Well actually as crazy as it seems, the main ingredient in vinegar, well technically there is no main ingredient because vinegar is wine that has passed its expiration date in other words its just sour wine. hope this helps From Anonymous..... Hint: my dog is called Chevy
It seems to have made me sick. Not entirely sure if that's what it was, but I'd err on the side of caution and pitch it.
apple pie
because on the pH scale lemon juice show it is more stronger than vinegar. The pH of the lemon juice is 2,3 (because of cirtic acid (53,3 g/l) and malic acid(3,5 g/l)) and The pH of table vinegar ranges from 2.4 to 3.4. That's why lemon seems stronger.
well, i think its because the egg is made of calcium carbonate and the acid in the vinegar dissolves the shell because they do not cooperate.
For historical reasons. Probably 60 was popular because it has several factors. Nowadays it seems more convenient to change to a decimal system, but it will be hard to change that; perhaps this change will never occur.For historical reasons. Probably 60 was popular because it has several factors. Nowadays it seems more convenient to change to a decimal system, but it will be hard to change that; perhaps this change will never occur.For historical reasons. Probably 60 was popular because it has several factors. Nowadays it seems more convenient to change to a decimal system, but it will be hard to change that; perhaps this change will never occur.For historical reasons. Probably 60 was popular because it has several factors. Nowadays it seems more convenient to change to a decimal system, but it will be hard to change that; perhaps this change will never occur.
Yes. This used to be popular. Experiment in order to adjust to taste. If it's too sharp, try putting it on low heat, below the boiling point (in a ventilated kitchen), which seems to sweeten it somewhat; or diluting.
It seems to me that there shouldn't be a problem. You usually drink cider vinegar diluted so it won't necessarily be strong enough to kill the probiotics, they come from a mildly acidic environment anyway. At least this is what I tell myself while drinking cider vinegar and kambucha.