[Sca-cooks] Cinnamon in German cooking, esp knodeln

[David Walddon]

Here are the ones I have documented (of course these are only the US ones) they must provide the acid level on the label. 
Really it is there. It is sometimes hidden. 
Anyone from Europe know if the rules are the same and/or what the acid levels are? 

Modern Sherry Vinegar – Napa Valley Naturals Reserve Vinegar 4% acidity
Modern Champagne Vinegar – Beaufort 7% acidity
Modern White Vinegar – Four Monks 5% acidity
Modern White Wine Vinegar – Safeway Select 5% acidity
Modern Red Wine Vinegar – Safeway 5% acidity
Modern Rice Wine Vinegar – Marukan 4.3% acidity
Modern Apple Cider Vinegar – Safeway 5% acidity
Modern Balsamic Vinegar – Kirkland Signature 6% acidity

 Homemade Red Wine Vinegar – 5.1%
Homemade Champagne Vinegar – NEED TO TEST

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net

On Nov 26, 2010, at 10:08 AM, Gretchen Beck wrote:

> I don't know about period recipes, but one of my friends buys vinegar in Spain. It is both more acidic and more flavorful than the stuff at the US supermarket.  How much more acidic, I don't know, but you can taste the difference. (very very yummy)
> 
> toodles, margaret
> 
> --On Friday, November 26, 2010 9:06 AM -0800 David Walddon <david at vastrepast.com> wrote:
> 
>> Regarding the vinegar.
>> I have been working on period vinegar recipes.
>> I have tested the acidity and the red wine seems to top out at around
>> 5.1% (which is exactly what they dilute modern red wine vinegar to!).
>> The Champagne is about the same but doesn't have as much character as the
>> red wine.  I have looked at many period (German ones too) recipes for
>> vinegar and I doubt that there is any validity to the comments.
>> 
>> Regarding the spice there for show.
>> Any evidence at all? Like a quote that says "These are just for show"?
>> None that I am aware of.
>> What time period is he speaking about?
>> 
>> Weirdness as far as I am concerned.
>> 
>> Eduardo
>>