For preparation of marinades for the winter is usedacetic essence. It is a clear and colorless caustic poisonous liquid with a pronounced odor. It is a 70- or 80-percent solution of acetic acid, which is obtained by industrial dry distillation of wood or acetic acid fermentation of alcohols.
So why do we need this essence?Despite the fact that in the preparation of many dishes, including salads, wine or apple cider vinegar is used, sometimes acetic essence is needed, mainly for the preparation and preservation of marinades for the winter. Of course, it is used only in a diluted form.
Of course, to make the right proportionsome mathematical knowledge is needed. For example, without the ability to calculate the percentage ratio is not necessary. As already noted above, acetic essence is
70- or 80-percent solution of acetic acid. Therefore, in order to obtain
one liter of 3 per cent vinegar, which is more ofteneverything is used in salads and other dishes, the vinegar essence should be diluted with distilled or simply boiled water in the following proportion: one part of the essence must be diluted with twenty-five parts of water. And to get a six percent vinegar, you must adhere to the proportion of one to seven, i.e. add seven parts of water to one part of the essence. As for the seventy percent essence, in this case, to get a 3 percent vinegar, you need to dilute it with 22 parts of water. For six percent vinegar, the ratio is one to eleven.
The best material for storing the specified product- Glass. Do not pour this liquid into metal containers. When transfusing from one container to another, you should take precautionary measures, do not spray and do not touch with your bare hands, otherwise a burn may occur at the place of contact. Also, you can not smell the essence of the essence, so as not to poison and not damage the mucous nasopharynx. Keep the product out of the reach of children in a tightly sealed bottle. By the way, the greater the percentage of acetic essence, the higher the probability of poisoning it.
When preserving vegetable marinade chefsadvise the vinegar essence to be put in jars at the very last moment before roll-up. And since acetic essence is a very concentrated product, it must be used carefully, strictly observing the proportions. For example, in cooking when preparing marinades for one liter jar it is recommended to use one teaspoon of essence.
