Text 6620, 100 rader
Skriven 2006-10-16 18:47:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Vinegar
===============
 Hi, Barbara,

 BM> The idea of igniting acetic acid sounds like something I wouldn't want
 BM> to do.  I imagine the fumes would be obnoxious.

 Actually, probably not! It should burn quite cleanly to
 carbon dioxide and water. However, the unburned vapors
 might be irritating. Acetic acid is the more-oxidised
 form of ethanol, remember, and burning ethanol doesn't
 give off noxious fumes as your cherries jubilee is flambeed!

 >  in air if ignited. It doesn't go off spontaneously.
 >  Freezing isn't a problem, after all. You warm it
 >  up, it melts into the same liquid it was before
 >  it crystallized.

 BM> What kind of consistency does it have when crystallized? Hard?
 BM> Buttery?

 I never froze any, so I don't know, but I expect it would
 form hard, crystalline "ice" because it is a simple molecule
 without much "oily" nature.

 >  Too simple! Taking the 98% seriously (no, I don't
 >  know what the other 2% is, arguing against using
 >  reagent acetic acid!), 1 unit x 0.05=V units x 0.98,
 >  This reduces to V units = 0.05/0.98 x 1 unit, or
 >  0.51 units per unit of finished volume of 5%
 >  acetic acid! So you would want 5.1 parts of Glacial
 >  to 94.9 parts water to get it exact. Still, it's
 >  close to your idea of taking 5 parts one, 95 parts
 >  of another, and good enough for cooking.

 BM> Thanks for explaining this more clearly.  I had this in junior high, I
 BM> think, and this is the first time I have ever wanted to try to use the
 BM> formula.

 My going into the math was overkill, of course. The basic idea is that
 {1 unit x desired concentration = "units of   concentrate" x
 "concentration of the concentrate"} with  all concentrations expressed
 in the same forms, of course. I used percentages expessed in decimal
 form, could have used 5% and 98% directly (the % units cancel anyway)
 and as long as "unit" is the same on both sides, it works. But I don't
 do teaspoons to gallons!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Joan's Beans and Cabbage Salad (as done for Quebec Picnic
 Categories: Vegetables, Salads, Beans
      Yield: 10 Servings

     15 oz Canned dark red kidney beans
     15 oz Canned garbanzos (chickpeas)
    1/2    Small head cabbage, cut into
           -1-inch chunks, or the
           -equivalent in pulled-off
           -leaves
      1 md Onion, chopped
      1 sm Green pepper, chopped
      2    Stalks of celery, sliced (or
           -only 1, if preferred)
      2    Dill pickles, chopped
    1/4 c  Vegetable oil
    1/4 c  Apple cider vinegar
      2    Cloves of garlic, minced
      1    Red finger-hot pepper,
           -seeded and trimmed, and
           -chopped rather finely
  1 1/2 t  Salt
    1/2 t  Dry mustard
    1/2 t  Sugar
    1/4 t  Pepper

  In a large bowl place the undrained can of kidney beans and the
  drained and rinsed garbanzos, add the cabbage, onion, green pepper,
  celery and pickles. Mix the oil, vinegar and seasonings well, pour
  over the vegetables, tossing lightly to combine. Cover and chill at
  least 4 hours, stirring occasionally.

  I brought this salad to the Quebec Picnic for several reasons...one, I
  know a lot of high-protein foods and sweets often come to Picnics,
  but not a lot of vegetable dishes, so I thought this might balance
  the table a bit. But also, I was concerned about the length of time
  between the making of the dish and the consumption, and the long
  travel time involved, and this vinegar-dressed dish is one that
  travels well, without much danger of spoilage if kept reasonably
  cool. In fact, it gets better with a longer standing time, as the
  vegetables become thoroughly marinated and the flavors blend. It's
  kind of pretty, too, with a nice contrast between the dark red kidney
  beans and the fresh green of the vegetables, and bits of red hot
  pepper for an extra splash of color. The hot pepper didn't make the
  salad hot, BTW, just picked it up a little.

  Devised from several related recipes by Joan MacDiarmid.

MMMMM
 Joan MacDiarmid
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