I am still confused with vinegar
and I accept its all about personal choice
and alcohol gets cooked off often
I've stayed away from it for years now
because I a don't understand the stuff
the ingredients are not clear (for me)
The obvious ones
White wine vinegar
I choose to stay away from
I really dont understand
what the distillation and fermentation process
means for me
malt, balsamic, rice all vinegars
At the end of the day
the amount of vinegar
I would put on or use
in recipes is small, almost non existant
1 teaspoon !?
but I would know its there
So I ask whats you experience?
Those who cook
what do you use?
what process have you gone through to
choose your vinegar?
Is there an alternative?
Even though you tell me
I may still be left in confusion
and continue just to miss it out
but I do value your experiences