Alcohol During Food Cooking
I am glad that you understood the explanation. I have to explain further for people who might have further questions. Vinegar is acetic acid made by AAB bacteria by fermentation of ethanol (alcohol). This is an example of a product derived from an alcohol, which has changed and is halal from a haram, sort of. The second point is that cooking will burn the alcohol to some extent, as rightly pointed out. The chef can give specifics and so the haram might be halal.