I don’t anymore, but…
I liked it cold for some applications like canned spinach (cools that steaming pile of mushy green down). If I were to make things like mayonnaise with it, it keeps the ingredients in the safe temperature zone or gets them there faster.
That’s a lot of good reasons for keeping a large quantity of vinegar, but I think we’re still mystified as to why you keep it in the fridge
I don’t anymore, but… I liked it cold for some applications like canned spinach (cools that steaming pile of mushy green down). If I were to make things like mayonnaise with it, it keeps the ingredients in the safe temperature zone or gets them there faster.
Huh, yeah that makes a ton of sense. I’m gonna have to find a recipe for spinach canned with vinegar, that sounds fire