[Sca-cooks] Boned quails in period???

[Siegfried Heydrich]

    From a college chemistry class - the professor told us that acetic acid
was a byproduct of some of the coal tar reduction processes, and was used
commercially. He then remarked that most white vinegar on the store shelves
was simply a dilution of chemically produced acetic acid, and used it as
another example of better living through chemistry.

    Sieggy

-----Original Message-----


>Coal tar!   Never heard it made from that. Looked at my resources nothing
>about coal tar vinegar. All the vinegar and or ways to make come from
>organic origins.   Sieggy what's your source?    From chirhart
.>
----- Original Message -----
>
>>     As I recall, acetic acid is used in some photographic processes.
>Perhaps
>> a stronger solution would be available from a photo supply house? Since
>> white vinegar isn't 'organic' in origin (it's a by-product of coal tar),
>the
>> 'chemical' nature shouldn't matter. Household vinegar is only 5% acid,
and
>> if you were to mix a stronger solution with a naturally produced flavored
>> vinegar, you might be able to achieve the bone jell effect without a
harsh
>> chemical taste, or possibly a pleasant piquant flavor. Depending on the
>> sauce, of course . . .
>>
>>     Sieggy
>>
>> -----Original Message-----
>>
>> >We tried this process using game hens as well as quail and white
vinegar.
>> Less
>> >than perfect results we think because the 5% accidity of store vinegar
>was
>> >just not enough.  To get through the flesh and bone without making a
>mess,
>> we
>> >believe you need a stronger concentration than you'll get at a grocery
>> store.
>> >
>> >niccolo