[Sca-cooks] "Medieval Vinegars"
t.d.decker at att.net
Thu Oct 30 14:39:49 PDT 2008
Malt vinegar can either be fermented from barley malt (alegar), fermented
from the maltose in beetroot or be a "non-brewed condiment" consisting of
acetic acid, citric acid and caramel coloring. You want the alegar.
> Just spotted this in the NY Times:
> Personally, I always figured Ale-gar to be similar to malt vinegar. Is
> that an incorrect assumption??
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