Vinegars family is very large and diverse. The various types differ in taste, smell and use. The kitchen uses primarily white vinegar, rice vinegar, white and black vine vinegar, and friut vinegar for example apple cider vinegar.
Suitable for food vinegar, typically 6- or 10 percent, is an aqueous solution of acetic acid resulting from the acetic acid alcohol fermentation.
Most often it treated as a condiment acidifying. It is also a most important ingredient in marinades and used for the preservation of mushrooms, cucumbers and other vegetables.
However, it also has less standard applications. 2 tablespoons of vinegar added to the water in which we boil eggs, prevents the shells not to crack and then allows us to peel them easily. Fish cooked in water with a tablespoon of vinegar does not fall apart. Soaked in vinegar before cooking are more sweet and delicate. Vinegar also makes the cooked rice to become less sticky. It works as well as a marinade for meat, which kills the bacteria and makes it more sensitive.