Vinegar

[Boothbay]

I've been keeping my white, red wine vinegar bottles on a shelf, my
balsamic vinegar in the fridge...what's wrong with this picture?
Should they all be in the fridge or out on a shelf?

[Macuser]

You can keep it in the fridge or on the shelf, and it keeps forever. No
bacteria would want to live in a bottle of vinegar.

--
http://cashcuddler.com

"Thrift is sexy." ;)

[clams_casino]

Macuser wrote:

> You can keep it in the fridge or on the shelf, and it keeps forever.
> No bacteria would want to live in a bottle of vinegar.
>
>

Spamming your site on this newsgroup is not apreciated.

[Gary Heston]

In article <VZy4l.986$Es4...@nwrddc01.gnilink.net>,

Macuser <spamisa...@meat.com> wrote:
>You can keep it in the fridge or on the shelf, and it keeps forever. No
>bacteria would want to live in a bottle of vinegar.

Incorrect:

http://kitchensavvy.typepad.com/journal/2005/04/mother_of_vineg.html

Gary

--
Gary Heston ghe...@hiwaay.net http://www.thebreastcancersite.com/

"Behind every successful woman there is an astonished man"
General of the Army (four stars) Ann Dunwoody

[Dave Garland]

Gary Heston wrote:
> http://kitchensavvy.typepad.com/journal/2005/04/mother_of_vineg.html

"Mother of vinegar" is the culture that made the vinegar in the first
place. You can't really count its actions as "spoilage", they're not
less safe to eat.

Most food products that are produced by the action of microorganisms
are pretty resistant to spoilage. Alcohol. Vinegar. Yoghurt. The
microorganism is essentially filling the product with its own culture
and/or waste products. Not much room left for competition from other
microorganisms.

Dave

[Gary Heston]

In article <DPydnb_4LbuIj87U...@posted.visi>,

Dave Garland <dave.g...@wizinfo.com> wrote:
>Gary Heston wrote:
>> http://kitchensavvy.typepad.com/journal/2005/04/mother_of_vineg.html

>"Mother of vinegar" is the culture that made the vinegar in the first
>place. You can't really count its actions as "spoilage", they're not
>less safe to eat.

The previous poster said no bacteria would want to live in vinegar; that
was incorrect. And weakening it is a form of spoilage.

>Most food products that are produced by the action of microorganisms
>are pretty resistant to spoilage. Alcohol. Vinegar. Yoghurt. The
>microorganism is essentially filling the product with its own culture
>and/or waste products. Not much room left for competition from other
>microorganisms.

Depends upon the microorganism. Mother of vinegar happily grows in
wine that has sufficient alcohol to kill the yeast that produced the
alcohol. Artificially concentrating the alcohol or acetic acid will
make it more resistant to spoilage, until a stronger organism comes
along.