Not paying attention, I accidentally picked up a bottle of apple cider vinegar with "the mother." This is apparently unfiltered and unrefined ACV. It seems to primarily exist for direct drinking (the 'ell?) for health benefits that....are weakly supported by research at best.
Is this stuff even suitable for cooking or sauces? The particles seem to be very, very fine....I don't think I could strain them out. Acidity is 5%, so what normal ACV would be.
Is this stuff even suitable for cooking or sauces? The particles seem to be very, very fine....I don't think I could strain them out. Acidity is 5%, so what normal ACV would be.
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