Because they taste better if they have vinegar.
Vinegar, because since it is the most acidic it would break down the caramel molecules the quickest.
Because the density of popcorn is very low, lower than the density of vinegar or baking soda solution.
Sometimes, but it wouldn't work in some recipes.
NO!! Malt Vinegar and Caramel Coloring ruin it for us. :-(
I would try lemon juice. I sometimes use that as a substitute for vinegar in recipes.
there are too many to count.
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.
If it's a British recipe, brown vinegar refers to malt vinegar. In Middle Eastern recipes, brown vinegar is a sweeter less acidic vinegar made from dates.
Yes, vinegar is a common ingredient in many homemade fabric softener recipes. When used correctly, it does a nice job of softening them up without leaving behind the vinegar smell.
I have frequently reused pickle brine in recipes asking for vinegar. It has more interesting flavor than regular vinegar. I have no idea if it can be reused for pickling though.
All enzymes have an optimal pH in which they can function, the addition of vinegar (an acid) will denature the protein in the enzyme, and it will be unable to catalyze a reaction.
Some healthy Sauerbraten recipes are onions, bacon strips, beef broth, flour, rump roast, plum preserves, spices, water, vinegar, gingersnaps and bay leaves.