Vinegars do still contain some level of alcohol. The "vinegar" taste is
actually due to acetic acid, but the chemical transformation is never fully
complete just sitting around a kitchen. Vinegar would be much too gross to
drink in the quantity it would take to intoxicate anyone. If you're trying
to eliminate the alcohol content in your food, cook it (this is true for
wine too). Alcohol is very volatile -- that is, it boils off at pretty low
temperatures. Just remember that alcohol also has a very low flash point
-- the temperature at which it can be set on fire. So be careful if you're
using a lot!
New Haven, Connecticut
Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (also called ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%)
i agree with Epi. i try to avoid anything alcohol (ingestion-wise) been to drinking parties and don't ever take a sip. once went to an underaged party where they served massive sparkling apple cider pop, took a sip and tasted alcohol although friends promised it was non alcoholic. so i just stopped. personally, i don't want to take any chances. if you don't think it's worth it, then don't do it
The United States Department of Agriculture did several studies on the percent of alcohol remaining after various methods of cooking. They published an "Alcohol Burn-off Chart" showing how much alcohol remains. Very helpful if you want to totally avoid alcohol for any reason.
Oh for f uck's sake - I have to get away from the internet. I can't believe I'm now worrying about traces of alcohol in vinegar. It wasn't that long ago that I could consume a liter of vodka without a second thought. I need a drink : þ
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