483
How to deal with stubborn stains
(lemmy.world)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 28 Jul 2024
483 points (96.5% liked)
Political Memes
5433 readers
1352 users here now
Welcome to politcal memes!
These are our rules:
Be civil
Jokes are okay, but don’t intentionally harass or disturb any member of our community. Sexism, racism and bigotry are not allowed. Good faith argumentation only. No posts discouraging people to vote or shaming people for voting.
No misinformation
Don’t post any intentional misinformation. When asked by mods, provide sources for any claims you make.
Posts should be memes
Random pictures do not qualify as memes. Relevance to politics is required.
No bots, spam or self-promotion
Follow instance rules, ask for your bot to be allowed on this community.
founded 1 year ago
MODERATORS
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.