Definition, Betydelse & Anagram | Engelska ordet VINEGAR

Definition av VINEGAR

1. vinäger

Exempel på hur man kan använda VINEGAR i en mening

• Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc.
• Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits.
• Vinaigrette box, a small container with a perforated top, containing a strongly scented substance such as vinegar or smelling salts.
• This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH.
• In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar.
• Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.
• Some nutrients can be metabolically converted into smaller molecules in the process of releasing energy such as for carbohydrates, lipids, proteins and fermentation products (ethanol or vinegar) leading to end-products of water and carbon dioxide.
• It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme.
• Common causes include allergies to insect bites and stings, allergies to foods – including nuts, milk, fish, shellfish, eggs and some fresh fruits or dried fruits; allergies to sulfites – a class of food preservatives and a byproduct in some fermented foods like vinegar; allergies to medications – including some antibiotics and non-steroidal anti-inflammatory drugs (NSAIDs) like aspirin; allergy to general anaesthetic (used to make people sleep during surgery); allergy to contrast agents – dyes used in some medical tests to help certain areas of the body show up better on scans; allergy to latex – a type of rubber found in some rubber gloves and condoms.
• Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).
• Dijon has become famous for Dijon mustard, which originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.
• Apart from beer brewing ("Gulpener" (at Gulpen) and "Brand" (at Wijlre)), vinegar production ("Gulpener") and agriculture, tourism is essential aspect of economical activity in this municipality.
• This led to the development of industries such as barrel making, fruit packing and storage, the drying of apples and making of cider and vinegar.
• Salsa criolla (Creole salsa) is a type of sauce or relish found in Latin American cuisine, composed of finely chopped sliced onions, vinegar, tomatoes, garlic, chili peppers, bell peppers, olive oil, salt, pepper and fresh herbs like parsley or cilantro.
• Varieties are marketed in several colors (ocean fresh blue, sunshine lemon and citrus orange) and fragrances (spring bouquet, ocean mist, lavender and tea tree), with a number of additives such as vinegar, lemon, lime or orange juice.
• Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as mustard.
• HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, sugars (molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind.
• The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.
• Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper, and fruits such as mango or pineapple.
• This explains why vinegar is acidic, because acetic acid dissociates to some extent, releasing hydrogen ions into the solution.

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