Post by underpressure on Mar 21, 2023 18:03:46 GMT 1
Tarragon vinegar was used in the Original Gravy.
The Vinegar was added at the End of the Gravy Making Last step, it also thicken the Milk based Gravy and gave that little Flavor Blast.
As for the Chicken Recipe others have said they had a Possible Vinegar taste, But many also said a Vanilla Taste and we know what that Did to 34TC Forum
We have tried vinegar Powder in the Flour and Drops of Liquid Vinegar into the flour and folded the Flour and then sifted the Flour, we added Vinegar into the Brine and the Milk and Eggs warsh. In our test the Vinegar worked best in the Brine and helped with the chicken Moist and Juicy effect dep in the chicken meat.
when added to the flour it had a distinctive flavor and it appeared the Vinegar has a LOW FLASH point which evaporates quick When the chicken was in the Browning you could smell a faint Vinegar Vapor for 1 minute which indicated Low Flash Point.
We found the Gravy had a Different special Flavor with Tarragon Vinegar Heinz Brand in the Day when it was available.
as for a item in the Chicken the Brine worked with Vinegar, You see many recipes NOW using Pickle Juice which is a Vinegar base for Brine chicken ?
This “flash point” statement is incorrect. Vinegar is usually mixed at 3-7%. Meaning 93-97% of it is water. Water’s boiling point is 212F. Adding acid to water actually INCREASES the boiling point to about 213F, at 3-7%. Pickling liquid contains even for water as it’s a mix of water and vinegar, keeping the boiling point closer to that of water.
