[Sca-cooks] RE: Vinegar from Sca-cooks digest, Vol 1 #2132 - 13 msgs

[Siegfried Heydrich]

    Hmmm . . . that might be the solution to the problem that prompted this
thread to begin with - the perceived inability of retail vinegar's to soften
small bones. I also wonder if breaking the larger bones to allow better
penetration, and scraping the membranes away from the bones in the chest
cavity wouldn't help speed the process along. Mixing a concentrate with a
flavoring medium sounds like a good idea, too.

    Sieggy

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

>Greetings the list
>
>since no one has mentioned it.. There is available a vinegar concentrate
>that is 25% acidic. {Comes with the warning do NOT consume undiluted.)  The
>idea is to dilute with champagne, red wine, ale.. whatever liquid you chose
>to make a standard strength vinegar.  I have found it in both European and
>Asian specialty stores.  The link is to the German page because the English
>version showed neither a picture nor any useful information on the product.
>
>http://www.surig.de/info/index.html
>
>In Service to the Dream
>THL Gwen Catrin von Berlin
>Caerthe
>Outlands