if they’re so different, why are cooking recipes never called for a specific type of vinegar? Most of the time I just see them listed as “white vinegar” or just “vinegar” in the ingredients.
Most are interchangeable and will not significantly impact the flavour in recipes where only a bit is used so it is mostly a matter of preference. I use mostly white wine vinegar or apple cider vinegar for most uses but also have balsamic for italian food and salads and red wine vinegar of some others. There is also just generic vinegar that is made from neutral grains or chemically and i would use that for all the cleaning needs and maybe if i would do a lot of pickling
I only use laboratory-grade glacial acetic acid in my cooking. I’ve only had to go to the hospital twice and call the fire department once, but if you use proper PPE, you should be fine.
if they’re so different, why are cooking recipes never called for a specific type of vinegar? Most of the time I just see them listed as “white vinegar” or just “vinegar” in the ingredients.
Most are interchangeable and will not significantly impact the flavour in recipes where only a bit is used so it is mostly a matter of preference. I use mostly white wine vinegar or apple cider vinegar for most uses but also have balsamic for italian food and salads and red wine vinegar of some others. There is also just generic vinegar that is made from neutral grains or chemically and i would use that for all the cleaning needs and maybe if i would do a lot of pickling
I only use laboratory-grade glacial acetic acid in my cooking. I’ve only had to go to the hospital twice and call the fire department once, but if you use proper PPE, you should be fine.