View Single Post
  #16 (permalink)   Report Post  
Posted to rec.food.cooking
blake murphy[_2_] blake murphy[_2_] is offline
external usenet poster
 
Posts: 19,959
Default Pickling and added water

On Fri, 2 Sep 2011 19:56:35 -0500, Sqwertz wrote:

> On Fri, 02 Sep 2011 15:42:11 -0700, Dan Abel wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> And the vinegar. Exhale, then take a whiff of that boiling vinegar.
>>> I really don't think vinegar reduces well - unless it's a vinegar with
>>> a fair amount of solids which would be the only reason to reduce it.
>>> Anything lighter than malt vinegar is worthless trying to reduce, IMO

>>
>> I don't think so either. The boiling point of pure vinegar isn't that
>> much higher than water. I think boiling it is just going to stink up
>> the room.
>>
>> http://en.wikipedia.org/wiki/Acetic_acid

>
> I's surprised it was that high consideringmuch. I tend to mistakenly
> associate density with boiling point, and in that regards thay are
> almost identical. And your typical store-bought vinegar is only 4-6%
> acetic acid. The rest is water and solids.
>
> Which brings another point - What is boiling, just the water? That
> water is probably vaporizing some of the vinegar into the air, and
> vinegar actually raises the boiling point of water, but is the vinegar
> actually boiling?
>
> Whatever it is, I know you don't want to take a good whiff of a
> boiling vinegar solution. But for some reason I ALWAYS have to do it.
>
> -sw


<snort>

there's something about powerful smells.

your pal,
blake