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Quote from: LoriDee on Today at 11:39:13 AMThose look SO yummy, Allie.
Good job! I can almost smell them over here.
Quote from: Maid Marion on Today at 10:20:05 AMI just bought a fancy bottle of Apple Cider Vinegar.
I have some really old stuff in cheap plastic bottles and decided that no, I wasn't going to cook with that! I used some wine vinegar instead.
I use boxed Sauvignon Blanc when I want to add acid with a white wine.
Squeezing out the air and storing wine in the refrigerator vastly improves the shelf life if you just want to cook with it.
I've yet to have any go bad.
I use Mirin or Japanese Sake in Teriyaki sauce but actually isn't as acid as Vinegar or white wine.
Sake is fermented rice without added sweeteners like Aji-Mirin.
Quote from: davina61 on Today at 09:57:53 AMIs that due to pineapple juice ? I know it can be tricky to cook with, something to do with the acids?