I don't understand why people are freaking out about an almost microscopic fly. it most likely disintegrated in the boiling process. a little protein never killed anyone.
We are basically eating insect fragments all the time. In our chocolate, peanut butter, raisins, etc. Anyway we'll be eating insects soon if we keep polluting the Earth ;)
This will produce mostly tasteless sodium acetate - the reason for this is presence of too much water and most acetic acid escaping with the water during the boiling phase, leaving behind this basic salt. Even combining pure acetic acid (glacial) with sodium hydroxide in 1:1 (molecular) ratio will only result in sodium acetate. What you want is so called "sodium diacetate" which is salty and acidic and requires excess acetic acid to sodium and very little water to prevent hydrolysis of the diacetate back into two molecules of liquid acetic acid. One way to do this is by adding glacial acetic acid to sodium acetate and heating the mixture for a while. The absence of water will cause acetic acid and acetate to react into a single diacetate. Careful evaporation of the acetic acid (avoid humidity) will then result in solid and dry sodium diacetate. Note that water will quickly destroy (hydrolyze) this salt and this should happen on your tongue. I've seed some preparations using soluble (hydrolyzable) starch or modified starch - these are also able to bind acetic acid, resulting in product with similar properties. The way this works is beyond common culinary science, but it takes advantage of the fact that acetic acid is actually a very weak acid thus forming basic salts. Pure acetic acid does not behave as an acid at all so a hydrogen-bonded complex is created instead between acetate and acetic acid. The sodium is still needed so the salt has neutral charge. An opposite reaction is called autoionization and this is exactly what happens when your salt & vinegar seasoning meets water (e.g. from saliva).
This was actually a pretty simple recipe (although it did take some time). However, the final product has very little tang, if any (this may have been due to the fact that I didn't have any fruit flies on hand ;-P). After reading the comments I added citric acid and was very pleased with the results. It actually tastes similar to the store-bought seasoning!
I’m so sorry, but I really have no idea. I made this recipe once four years ago and forgot all about it until I was notified about your comment! However, knowing my measuring habits, I probably did it to taste-just until it was tangy enough. I hope you have good success with this recipe!
So interesting!! I use vinegar and backing soda to clean my pots and pans, sink and even my toilet with. For tough stains, after the fizz from the vinegar and baking soda calms down I add salt to help clean the stains. I never in a million years would have thought to cook up the three ingredients to make popcorn seasoning. LOL I will try it though as salt and vinegar chips are my favorite and I have been looking for a healthier alternative which actually brought me to your channel. Well, I am off to buy some salt, vinegar and baking soda that I haven't used from a container that I clean with. Thanks for the advice!! I enjoyed this video and I saw the one with your daughter. She is adorable!!
Thanks! Making it now. My mom gave me some kind of vinegar/mustard/bbq seasoning for Christmas and I started wondering how you make a kind of sour cream & onion type seasoning similar to what you get in a can of Pringles, but more homemade. I'm going to try adding onion powder to it.
You made sodium acetate. That makes the vinegar or sour flavour. Salt adds the saltiness component. Should we use a non reactive pan to dehydrate it in? Sodium acetate is what we see on salt and vinegar chips packaging ingredients. Cool seasoning recipe.
The video was worth it if only for the ending. Thank you for showing me how to make this as I love it on potato chips and would probably enjoy it on popcorn too.
I never would have thought to make my own salt and vinegar seasoning! Very cool! Although if you could come up with a way to make Chicken Salt, I'd be forever grateful. As it is, I have to mail order the stuff from online import stores.
Wouldnt that be as simple as grinding chickenbroth cubes and letting them dry a little extra?. Like Maggi or better quality? But if you truly want a chicken salt then here it is. Make a chicken broth and Spice it as you like. Mix in a shitload of salt. This also conserves it. Put it in a dehydrator/ oven(use some kind of tray or parchment paper) When its dry powder it.
Thank you , thank you!! I plan to get a lot of mileage out of this because I plan to make popcorn at home for a small business. I was wondering how I was going to do a dill pickle flavored popcorn. Thank you so much. May God bless you richly👍
I was so excited to try this as my favourite salt and vinegar popcorn has stopped selling. . but it didn't work I followed it to a T. it just totally burnt in the oven. so I thought mmm I'll give it ago again with a friend just to make sure I didn't rush anything and we again did it to a T. and again it burnt we checked it through a see through oven door to make sure I hasn't just left it in too long and at no point did this ever work ..
I may just have to try this one. my mom's boyfriend really likes salt and vinegar chips, and she bought one of those microwave potato chip makers. with this it might actually get some use!
I am going to use this recipe in a used coffee pod instead of using Keurig rinsing pods for my Keurig coffeemaker. The rinsing pods are expensive and are really nothing more than powdered vinegar. Thank you SimpleCookingChannel for saving me money!!
Thank you so much for this recipe. I followed the instructions correctly however after I added salt my powder/seasoning doesn’t have any type of vinegar taste and I’m afraid to really add more salt because that would take over the seasoning. Do you have any suggestions to get that true salt & VINEGAR taste ? I would really like your thoughts
the reason it probably isnt working is because when you add sodium bicarbonate to vinegar it neutralizes the acid completely. i dont see how this would work either
Hoping u can help me. I followed thru making this vinegar powder but when done it had no vinegar taste all. It tasted only like salt n I didn't even get to add the salt yet. What did I do wrong?
Gotta guage it. You're looking for approx. 200mL. One cup is 250mL, perhaps that's enough info for you to ball park it. If not, you could prepare yourself before you begin, in which where you try to get a better understanding of what 200mL's in the exact pan you'll use would look like by adding 200mL's of water. Vizualize it with no product lost etc. and so you can better gauge it in the situation and react whilst cooking. Basically, perhaps first just take some preliminary moments to gain some general familiarity and tangibility, and garner a little insight before going in. There are so many factors at play that you can't think "one size fits all". Consider, the variation of shape, size, fat, weight of chicken thighs, consider the pans material, thickness and surface area: with so many variables the goal is to get a basic understanding going in and then get to pay attention to the food that is cooking and the chemistry at play in the pan. As you try again, you'd have and keep gaining more understanding of the product and process!
I used to watch this channel almost daily, but then stopped for a while really because I just became too busy to find new things to cook. The first thing I noticed when I put this video on is the insane amount of weight you've clearly lost since you started this channel! Congratulations, sir! I'm a bit envious :P
Your daughter wanting to try your cooking experiments was absolutely adorable. I would have let her taste it too, but warned her of the very aggressive flavors. I have two boys, they're 12 and 13 now. My younger son being very willing to try new foods, and try things again multiple times. My eldest son is also willing to at least try new things when i ask him to, even more willing of his brother likes it, and then also willing to try again later, although not as frequently as his brother. I've been a cook for all of their lives, and they have seen me cooking at home and at work countless times. They also often ask to taste things, that on their own would be quite repulsive. I still allow them, but i warn them about how a seasoning is not meant to taste good on its own.
This would make for a great seasoning for home made crisps... In fact that might have to be my motivation to go ahead and make this seasoning. Any idea on how long it would last in say a salt shaker for instance?
Thanks for this VIdeo I been looking for some Salt and Vinger seasoning when I get the stuff to make it ill put it on Pop corn or maybe some home made potato chips
@@emmybelt making vinegar powder is very difficult because when you heat vinegar you lose the taste. Some people try add it to the end of the cooking process rather than at the beginning (with varied success). My advice would be to just try and buy some that is commercially made. While it's not as readily available as salt and other spices, it can still be found online.
i made it with the right stuff but does not taste like vinger just like burntness and came out to the right colour and every think (if i add more Bicrab soda while boilling would it affett the flavour) and should i use baking soda other then Bicarb soda?
Is salt and vinegar a Kiwi thing? Growing up as kids my parents would by my brothers and I a packet of Bluebird salt and vinegar chips every Sunday night that got split three ways. There was always bitching over who may have gotten an extra chip or two. Basically salt and vinegar chips are so good. But in 2022 Copper Kettle salt and vinegar chips are my thing.
tried this recipe yesterday,,,it sounded good but it didn`t taste nothing what I expected ,,,tasted more like baking soda than vinegar. might work if you cut the baking soda by half.
I tried making it it taste almost sour soapy alone has the feel of soap when you wash your hands with it on it like a soapy feel maybe I did it wrong but it doesn’t taste salt and vinegary more sour
Add citric acid to the mix and it will bring out the acidity of the vinegar inside the powder. I tried it and it tastes almost like store bought salt and vinegar seasoning.
@@rebeccagreen2396 Try these directions. It includes the citric acid which is mentioned above. www.reddit.com/r/AskCulinary/comments/atss0k/how_to_make_salt_and_vinegar_seasoning/
Same. :( I'm wondering what I did wrong, because after much research, this is exactly how it's supposed to be made. But I suspect there is time and temp maybe involved that we didn't get just right with his "just do it until you see this" directions. :(
@@Milkymalk Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
You are being nitpicky. Okay, it contains additional ingredients, but the chemical compound we are looking for is still in there and nothing of the other compounds is detrimental to the reaction. Yes, you need more, but it IS the same thing essentially.@@r.j.johnson5790
No. Cornstarch does not contain the right molecules to make sodium acetate, which is what is made by combining baking soda and vinegar. It doesn't react the same either. And it will certainly not taste the same!
I tried this out last week, but my vinegar taste didn't really punch through as much as I liked it to. Maybe I should try a different kind of vinegar next time.
If you live in Australia Coles sell double strength 2.5 % pickling vinegar I made this with less than a 1/4 of the bi carb and added the salt to the mix along with tartaric acid ..boy is the end result strong
I don't understand why people are freaking out about an almost microscopic fly. it most likely disintegrated in the boiling process. a little protein never killed anyone.
But I didn't see any fly. At what part was the fly seen?
+Mary Winder 2:01
+Yaisha Diaz It isn't a big deal nor is it anything new if they eat processed food or have eaten anything they didn't watch the whole cooking process.
We are basically eating insect fragments all the time. In our chocolate, peanut butter, raisins, etc. Anyway we'll be eating insects soon if we keep polluting the Earth ;)
there was a fly?
This couldn't have come at a better time! I've been craving salt and vinegar popcorn! Thank you so much for posting this!
Dope
Same dude specifically popcorn
Same I’m craving salt and vinegar chips but I’m poor so it’s time to cook 😂😂
Same!
Do I have to add the fly?
Yes it adds great flavor
Gotta get your protein kids!!
😂
+Togepod
How else do you think other restuarants get that kind of flavour?
I know!! I saw it too; disgusting
This will produce mostly tasteless sodium acetate - the reason for this is presence of too much water and most acetic acid escaping with the water during the boiling phase, leaving behind this basic salt. Even combining pure acetic acid (glacial) with sodium hydroxide in 1:1 (molecular) ratio will only result in sodium acetate. What you want is so called "sodium diacetate" which is salty and acidic and requires excess acetic acid to sodium and very little water to prevent hydrolysis of the diacetate back into two molecules of liquid acetic acid. One way to do this is by adding glacial acetic acid to sodium acetate and heating the mixture for a while. The absence of water will cause acetic acid and acetate to react into a single diacetate. Careful evaporation of the acetic acid (avoid humidity) will then result in solid and dry sodium diacetate. Note that water will quickly destroy (hydrolyze) this salt and this should happen on your tongue.
I've seed some preparations using soluble (hydrolyzable) starch or modified starch - these are also able to bind acetic acid, resulting in product with similar properties.
The way this works is beyond common culinary science, but it takes advantage of the fact that acetic acid is actually a very weak acid thus forming basic salts. Pure acetic acid does not behave as an acid at all so a hydrogen-bonded complex is created instead between acetate and acetic acid. The sodium is still needed so the salt has neutral charge. An opposite reaction is called autoionization and this is exactly what happens when your salt & vinegar seasoning meets water (e.g. from saliva).
This was actually a pretty simple recipe (although it did take some time). However, the final product has very little tang, if any (this may have been due to the fact that I didn't have any fruit flies on hand ;-P). After reading the comments I added citric acid and was very pleased with the results. It actually tastes similar to the store-bought seasoning!
can you help me out please
How much citrus acid did you use?
How much citric acid did you add?
I’m so sorry, but I really have no idea. I made this recipe once four years ago and forgot all about it until I was notified about your comment! However, knowing my measuring habits, I probably did it to taste-just until it was tangy enough. I hope you have good success with this recipe!
So interesting!! I use vinegar and backing soda to clean my pots and pans, sink and even my toilet with. For tough stains, after the fizz from the vinegar and baking soda calms down I add salt to help clean the stains. I never in a million years would have thought to cook up the three ingredients to make popcorn seasoning. LOL I will try it though as salt and vinegar chips are my favorite and I have been looking for a healthier alternative which actually brought me to your channel. Well, I am off to buy some salt, vinegar and baking soda that I haven't used from a container that I clean with. Thanks for the advice!! I enjoyed this video and I saw the one with your daughter. She is adorable!!
thank you!!! I've been waiting to order the powder online and now I don't need to. yes!!
Thanks! Making it now. My mom gave me some kind of vinegar/mustard/bbq seasoning for Christmas and I started wondering how you make a kind of sour cream & onion type seasoning similar to what you get in a can of Pringles, but more homemade. I'm going to try adding onion powder to it.
You made sodium acetate. That makes the vinegar or sour flavour. Salt adds the saltiness component. Should we use a non reactive pan to dehydrate it in? Sodium acetate is what we see on salt and vinegar chips packaging ingredients. Cool seasoning recipe.
acetate. acetate. acetate. acetate.
Sodium diacetate is a better vinegar flavoring though
NERD! (Thank you this is AWESOME info)
Yes.
The bubbles are CO2.
Can I use a fiddly fonker instead of a dooby whacker? Or maybe even a diddly conker?
Just get yourself one of them smashy grindy thingies.
Nah I it’s gotta be a doodly twonker
In the end, it's just a mixture of table salt and sodium acetate! No wonder it tastes sour in your mouth XD
Y’all it’s in the oven…. let’s gooo!!!! I’m so excited. I’ve been waiting to find a recipe like this since I was SEVEN
How did it turn out?
How did it turn out brooke
Made it like he said n it didn't taste like vinegar at all
Can you follow the 1/2 cup baking soda to 2L of any type of vinegar?
I made this and it only takes strongly like baking soda. There is no vinegar flavor.
Really? Ughh 😩
Not only does this not work- it bakes down to taste like pure baking soda- but my whole house STINKS and vinegar fumes are making my eyes water
i had that problem too, was left with a nasty flavored powder with no sourness
Same
I've just did it now and you are exactly right. I wish I had seen your comment first. 😭😭
Damn it.. mine is almost out the oven 🤣 what a waste of vinegar but was expecting the same as I gave it a taste test before
Yea... it’s gross
The video was worth it if only for the ending. Thank you for showing me how to make this as I love it on potato chips and would probably enjoy it on popcorn too.
I never would have thought to make my own salt and vinegar seasoning! Very cool! Although if you could come up with a way to make Chicken Salt, I'd be forever grateful. As it is, I have to mail order the stuff from online import stores.
Wouldnt that be as simple as grinding chickenbroth cubes and letting them dry a little extra?. Like Maggi or better quality?
But if you truly want a chicken salt then here it is.
Make a chicken broth and Spice it as you like.
Mix in a shitload of salt. This also conserves it.
Put it in a dehydrator/ oven(use some kind of tray or parchment paper)
When its dry powder it.
@@tahaarabi9563 also, to be able to add more salt with room to spare, use a low sodium broth cube.
Just curious baking soda or baking powder. I seen it made both ways now after watching yours
Thank you , thank you!! I plan to get a lot of mileage out of this because I plan to make popcorn at home for a small business. I was wondering how I was going to do a dill pickle flavored popcorn. Thank you so much. May God bless you richly👍
Other commenters say it just tastes like baking soda. Did it work for you?
Chef: *adds vinegar*
Pot: *boils over*
Chef: oh no!!
Chef: *adds more vinegar*
Can I substitute my diddly wonker for the dooby whacker? I only have a diddly wonker.
if your diddly wonker can finaggle the fiddly bits, then by all means, you don't have to have a dooby whacker specifically.
I've got a fiddly fonkle 😁
Galaxy Pizza BOO!!!😯😝
Good call Dadee. No Ayla try!
Wouldn't this work if you skipped the bicarb and just used all salt?
Ty so much I’m making this tomorrow
I love Salt and Vinegar :D
This Video is good
I just wonder how much time does the reducing process take, and how long it has to be in the oven...
I was so excited to try this as my favourite salt and vinegar popcorn has stopped selling. . but it didn't work I followed it to a T. it just totally burnt in the oven. so I thought mmm I'll give it ago again with a friend just to make sure I didn't rush anything and we again did it to a T. and again it burnt we checked it through a see through oven door to make sure I hasn't just left it in too long and at no point did this ever work ..
4:38 Kinda looks like Walter White. Anybody else?
I was thinking the same thing hahaha
"Simple cocain"
lol
Does the type of vinegar matter? Raw apple cider vinegar vs. distilled vinegar??
I may just have to try this one. my mom's boyfriend really likes salt and vinegar chips, and she bought one of those microwave potato chip makers. with this it might actually get some use!
I am going to use this recipe in a used coffee pod instead of using Keurig rinsing pods for my Keurig coffeemaker. The rinsing pods are expensive and are really nothing more than powdered vinegar. Thank you SimpleCookingChannel for saving me money!!
Did it work?
Thanks, I'm going to try that with chips and popcorn!
I made this recipe and it just taste like salt is there anything I can add to make it taste like vinegar again?
Thank you so much for this recipe. I followed the instructions correctly however after I added salt my powder/seasoning doesn’t have any type of vinegar taste and I’m afraid to really add more salt because that would take over the seasoning. Do you have any suggestions to get that true salt & VINEGAR taste ? I would really like your thoughts
the reason it probably isnt working is because when you add sodium bicarbonate to vinegar it neutralizes the acid completely. i dont see how this would work either
Can't make this bc I don't have a dooby whacker :(
**mortar and pestle
+Tootie_Fruity_Ruthie XOXO 😋
you can probably use a can or something else to help grain it
+MissIKnowAThingOrTwo back of a spoon will work just fine
+Linz ! Yup. That's what I do!
That face you make when you realize salt and vinegar really is sour 😂😂😂 so funny great video
How long was it in the oven ?
Thank you.
You are so creative! You are hands down my favorite cooking channel!!! 😊👍
Hoping u can help me. I followed thru making this vinegar powder but when done it had no vinegar taste all. It tasted only like salt n I didn't even get to add the salt yet. What did I do wrong?
Curious about actual cooking times?
Gotta guage it. You're looking for approx. 200mL. One cup is 250mL, perhaps that's enough info for you to ball park it. If not, you could prepare yourself before you begin, in which where you try to get a better understanding of what 200mL's in the exact pan you'll use would look like by adding 200mL's of water. Vizualize it with no product lost etc. and so you can better gauge it in the situation and react whilst cooking. Basically, perhaps first just take some preliminary moments to gain some general familiarity and tangibility, and garner a little insight before going in. There are so many factors at play that you can't think "one size fits all". Consider, the variation of shape, size, fat, weight of chicken thighs, consider the pans material, thickness and surface area: with so many variables the goal is to get a basic understanding going in and then get to pay attention to the food that is cooking and the chemistry at play in the pan. As you try again, you'd have and keep gaining more understanding of the product and process!
@Cari Craig dafuq does chicken thighs have to do with this lmao
@@brianeyre5221 😂😂😂 I'm lost as well...
@NayLouise24 right lol. Anyways if u want a better recipe than this one let me know
@@brianeyre5221 yes please!
I used to watch this channel almost daily, but then stopped for a while really because I just became too busy to find new things to cook. The first thing I noticed when I put this video on is the insane amount of weight you've clearly lost since you started this channel! Congratulations, sir! I'm a bit envious :P
Your daughter wanting to try your cooking experiments was absolutely adorable. I would have let her taste it too, but warned her of the very aggressive flavors.
I have two boys, they're 12 and 13 now. My younger son being very willing to try new foods, and try things again multiple times. My eldest son is also willing to at least try new things when i ask him to, even more willing of his brother likes it, and then also willing to try again later, although not as frequently as his brother.
I've been a cook for all of their lives, and they have seen me cooking at home and at work countless times. They also often ask to taste things, that on their own would be quite repulsive. I still allow them, but i warn them about how a seasoning is not meant to taste good on its own.
WOW THAT WAS REALLY SIMPLE!😀AND EASY!
can it work adding salt with all ingredient and then cook or is it better like you did it ??
This would make for a great seasoning for home made crisps... In fact that might have to be my motivation to go ahead and make this seasoning. Any idea on how long it would last in say a salt shaker for instance?
Could you do Sour cream & Onion, Cheese & Onion and show us how to make the chips to put the seasoning kn?
on*
wow. salt and vinegar. how exciting. can't wait to see the next video idea you come up with. love your videos.
+Raziya Lewis Thanks :D
Cool - Although I'm by no means a scentist - but reducing vinegar in an aluminium tray and then eating it can't be healthy?
Which types of vinegar used in crisps processing?
Egide Bijou Bling Red wine vinegar most of the time I live in America I’m not sure if it’s different in England
So ultimately, you can use any seasoning as a powder as long as you use baking powder. AMAZING!!! Thanks.
No, you cannot.
Can I do this without baking soda? What is it for? Won't it take away a bit from the sourness we want in that powder?
Great recipe. Thank you
I’m definitely making this.
Mine isn't boiling down. How long should it take to turn brown?
Salt and Vinegar flavor is very popular on potato chips in Canada.... super yummy
Is that what they put on crisps when they make them?
Can you use it to put over crisps (potato chips as they say in America)?
+Holly Potter yes
of course that's actually the main use of it
my solution with your proportions didn't darken or leave build up on the sides of my stainless steel pot. is that still ok?
First two ingredients were brought to you by the makers of Alka Seltzer. Do they still make that?
Does it stink when you're cooking the vinegar mixture, I imagine so.
Excuse me sir but may I know how many minutes or hours did you boil the vinegar with baking soda?
I don't have an oven. Is there anyway I can make this?
Thanks, good job.
Thanks for this VIdeo I been looking for some Salt and Vinger seasoning when I get the stuff to make it ill put it on Pop corn or maybe some home made potato chips
how long was the process,for boiling and then microwave..
This was a great video. Thank you.
I can't taste the vinegar, it just tastes like baking soda. :( What did I do wrong?
Nothing. This is not the correct way to make vinegar powder because you are burning all the vinegar off
@@mdippa Thanks for the input! Do you know the correct method? Any help would be appreciated!
@@emmybelt making vinegar powder is very difficult because when you heat vinegar you lose the taste. Some people try add it to the end of the cooking process rather than at the beginning (with varied success). My advice would be to just try and buy some that is commercially made. While it's not as readily available as salt and other spices, it can still be found online.
i made it with the right stuff but does not taste like vinger just like burntness and came out to the right colour and every think (if i add more Bicrab soda while boilling would it affett the flavour)
and should i use baking soda other then Bicarb soda?
I have been searching for a recipe for salt and vinegar wings, deep fried. Can this seasoning be put into wings after frying?
1:58 ~2:11 is that a little bug i see floating around in your pot?!!
wow thanks a lot! was looking for a powder and that was perfect!
Is salt and vinegar a Kiwi thing?
Growing up as kids my parents would by my brothers and I a packet of Bluebird salt and vinegar chips every Sunday night that got split three ways. There was always bitching over who may have gotten an extra chip or two. Basically salt and vinegar chips are so good. But in 2022 Copper Kettle salt and vinegar chips are my thing.
tried this recipe yesterday,,,it sounded good but it didn`t taste nothing what I expected ,,,tasted more like baking soda than vinegar. might work if you cut the baking soda by half.
i wonder the sodium content before adding the salt with just the vinegar and baking soda
I love how somehow I always end up at this Chanel when looking for how to make stuff
Did anyone else see the little buggy floating around the left of the pot?
Time?
@@plutodiditagain I don't think it was a bug. Just some burnt food from the last time he cooked in the pan. I could be wrong tho.
@@cindybriden372 ohhh ok
Is there any way to make this with smaller quantity’s?
Can you use this seasoning on chips to make salt and vinegar chips?
Lol, it's the second thing he mentioned. Omg
Elledeas sorry, I didn't watch it all
I tried making it it taste almost sour soapy alone has the feel of soap when you wash your hands with it on it like a soapy feel maybe I did it wrong but it doesn’t taste salt and vinegary more sour
I tried this and it tastes nothing like vinegar
David .Jones me too!
Add citric acid to the mix and it will bring out the acidity of the vinegar inside the powder. I tried it and it tastes almost like store bought salt and vinegar seasoning.
@@NoahKainWhittington only now I've seen this after I made the whole thing, made a mess and tasted it.
@@rebeccagreen2396 Try these directions. It includes the citric acid which is mentioned above.
www.reddit.com/r/AskCulinary/comments/atss0k/how_to_make_salt_and_vinegar_seasoning/
This recipe did not work for me. it tastes like soda not salt and vinegar. I followed the recipe exactly.
Same. :( I'm wondering what I did wrong, because after much research, this is exactly how it's supposed to be made. But I suspect there is time and temp maybe involved that we didn't get just right with his "just do it until you see this" directions. :(
@@cherim3361 exactly something is not adding up how long did yall let it cook in the stove
The fly its an ingredient too?
It's all about the protein.
Totally xD you need it
Thumbs up if you saw the little fly 2:19
Protein
+Arni Salata XD lol yeah my dog ate a fly and we took her to the vets and their just like " umm well nothing to worry about its...protein"
Khader El Qaisi nooooo where is it?? i cant find itt wheree??
Simply Squish seriously ? XD
i just cant find the flyyyy
Mine came out bad too. Tasted more like salt or metal than vinegar. Glad I only made 1/2 a batch.
OMG I can't wait for this on Friday with popcorn and Netflix! Thanks for the awesome video!
Soooooo 3 years later... how was Netflix and popcorn
So 5 years later how was Netflix and popcorn
I think she made it wrong
Any update?
Soooooooooo 8 years later..... did the popcorn and the salt- and vinegar seasoning work?
Anybody know how long you bake the vinegar? Thanks
Can you use baking powder instead of baking soda
It's literally the same.
@@Milkymalk Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
You are being nitpicky. Okay, it contains additional ingredients, but the chemical compound we are looking for is still in there and nothing of the other compounds is detrimental to the reaction. Yes, you need more, but it IS the same thing essentially.@@r.j.johnson5790
I occasionally simmer a bit of white vinegar, which polishes stainless steel pots & pans quickly… I also learned -never inhale that 😵💫😵😱
after seeing the label on the vinegar I realised that you lived in Australia! have you ever had musk sticks?
Is that a bug in 2:04 upper left corner.
You remind a bit of Walter White in that last scene :D
when dose powder stuff come when you boil?
can i add malt vinegar instead of white ?
Can you use malt vinegar?
can i use corn starch install of baking soda
No. Cornstarch does not contain the right molecules to make sodium acetate, which is what is made by combining baking soda and vinegar. It doesn't react the same either. And it will certainly not taste the same!
I tried this out last week, but my vinegar taste didn't really punch through as much as I liked it to. Maybe I should try a different kind of vinegar next time.
If you live in Australia Coles sell double strength 2.5 % pickling vinegar I made this with less than a 1/4 of the bi carb and added the salt to the mix along with tartaric acid ..boy is the end result strong
His daughter asking I see is more than adorable lol
What is half a cup in mg/g?
Can you use cider vinegar
how long does it take to reduce on the stovetop?