Wine vinegar, red or white, tends to have a lower acidity than white vinegar. If the dish needs the acid (sauerkraut for example) and can handle the extra liquid, you may have to add a bit more wine vinegar. If the flavor is good, however, you don't have to counteract anything.
If you are looking to replace white vinegar, any vinegar can be used but it might change the taste or color of the dressing. If you are looking to eliminate vinegar, lemon or lime juice might do well.
Yes, it is the same thing. Distilled white vinegar is the lowest grade of vinegars. It is made from the dregs of other vinegars. Distilled white vinegar is commmonly used in salad dressings and for pickling because it is clear and does not add any color to the recipe that you are making.
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.
Yes, but since balsamic vinegar is stronger, you'll want to use less than you would if you used white wine vinegar.
I have not heard of white vinegar being used but a lot of people think that apple cider vinegar helps them.
No, White vinegar is plain Acetic acid in water, but either as a simple chemical mix (usually very cheap or cleaning grade vinegar) or through fermentation of distilled alcohol (akin to Vodka). White wine vinegar is made from the fermentation of real White wine. As such White vinegar has a simple acidic taste, whilst White Wine vinegar retains much of its original White wine taste, with its alcohol replaced by the Acetic acid of vinegar.
no it can not it will fizz and explode.
No, because they are completely different.
The cervix and vagina are swabbed with dilute acetic acid (vinegar). The solution highlights abnormal areas by turning them white (instead of a normal pink color). Abnormal areas can also be identified by looking for a characteristic pattern
It can be used as a raising agent
Yes. All types of vinegar can be used for dying Easter eggs. (Rice vinegar, red wine binegar, white vinegar, apple cider vinegar, ect.) Any color in the vinegar may alter the color of the dye for the eggs, and white vinegar tends to work the best, too.
I'd recommend white vinegar, rather than white wine vinegar. White vinegar is made from grain, and has very few impurities beyond the acid itself. Impurities are what make vinegar taste good, which is why they're in most cooking or salad vinegars, but when you're cleaning, you just want the mild acid of the vinegar itself. White (grain) vinegar is very cheap and available at any grocery store.