Vinegars all share one thing in common: acidity.
1. White/distilled vinegar
This is probably the vinegar that most of us think of first, and yet it’s usually not our go-to for cooking thanks to its one-note, mouth-puckering flavour. Made from grain alcohol, “it has very little character or subtlety and is generally sold by the gallon,” Mouncey Ferguson wrote in The Washington Post in 1998. “When plain, it should be used only in a pinch. Save it for pickling, or for scouring the tub.”I consider cider vinegar a good, all-purpose vinegar.
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