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 Post subject: vinegar in baking
PostPosted: Sat Oct 23, 2010 12:04 pm 
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Hearts James Cromwell
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Location: London, UK
i wanna make cornbread (ppk recipe) but have no apple cider vinegar. i have cheap 5% distilled vinegar i got in chinatown, that i use for laundry. would this do? thanks!


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 Post subject: Re: vinegar in baking
PostPosted: Sat Oct 23, 2010 12:13 pm 
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Seagull of the PPK
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i only use cheapo white vinegar for everything (apple cider vinegar costs a fortune and i'm not a sucker). my cakes are always fantastic. vinegar be vinegar, i say!!!

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 Post subject: Re: vinegar in baking
PostPosted: Sat Oct 23, 2010 12:15 pm 
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Has Isa on speed dial
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I visited my parents yesterday and felt like baking. I had already stolen their apple cider vinegar so all that was left there now was white wine vinegar. Worked like a charm. Taste wise I didn't notice anything strange either.


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 Post subject: Re: vinegar in baking
PostPosted: Sat Oct 23, 2010 12:36 pm 
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Married to the wolfman
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I almost always use cheap asparagus vinegar in baking. Different vinegars will give you different textures and slightly different flavors. And actually? I prefer the texture of cheapie rice vinegar (my go-to vinegar for everything) over ACV any day of the week.

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 Post subject: Re: vinegar in baking
PostPosted: Sat Oct 23, 2010 12:45 pm 
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Banned from Vegan Freaks.
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I've always found apple cider vinegar to be very cheap... you can buy it in big jugs at the grocery store for the same price as the white vinegar. The expensive stuff tends to be the organic health food store stuff, in my experience. But both should work I think (I never notice a difference in baking between the two. Maybe I should, but I don't.)


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 Post subject: Re: vinegar in baking
PostPosted: Sat Oct 23, 2010 2:09 pm 
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Hearts James Cromwell
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Location: London, UK
Good to know I don't have to have a bunch of different vinegars to bake!

But now i'm curious. Why would different vinegars give different textures? Is it different acidities?


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