Does vinegar dissipate with cooking? How much?
Short answer: not really.
Vinegar is about 5% acetic acid (the "vinegary" tasting substance) and about 95% inert ingredients, mostly water. When you cook down vinegar, you are mostly evaporating that water.
There are probably certain specific and complicated situations in which vinegar dissipates a bit, but the rule of thumb is that once you add vinegar to a dish/preparation, it is not going away. A cautious cook will think of it as a spice or condiment like pepper, salt, etc. and will be judicious about its application.
Thanks. I was hoping to tell someone who was concerned about the adverse effects of vinegar that it probably mostly gets cooked away in the baking process. But sounds like it does not.
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
The Goldilocks of Gratins
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)