If you add vinegar to a recipe and cook it at 350 for 45 minutes; does the acidity cook out of the vinegar?

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If you add vinegar to a recipe and cook it at 350 for 45 minutes; does the acidity cook out of the vinegar?

2007-03-12 08:31:16 · 2 answers · asked by wenada 1 in Food & Drink ➔ Cooking & Recipes

2 answers

I would say NO. This is why tomato products should not be stored in aluminum or even stainless cookware. Barbeque sauce is a good reference. You cook it and it contains catsup, sometimes mustard (both contain vinegar) and vinegar. It is still acidic after cooking.

2007-03-12 08:55:05 · answer #1 · answered by sensible_man 7 · 0⤊ 0⤋

If you make a chocolate moist cake adding vinegar can help it become more moistier ! But you wouldn't taste the vinegar at all so I'm sure they evaporate or the strong choco flavor is too dominating to taste the acid.

2007-03-12 08:42:37 · answer #2 · answered by Agent_Detergent 2 · 0⤊ 0⤋