instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to start.From Cooking for Geeks: We were reading Thomas Keller, and he talked about how salt is a flavor enhancer, and he mentioned that vinegar does a similar thing. It doesn't add a new taste, but it often alters the taste that's there.What are the distinct advantages of using vinegar over salt as a flavor enhancer?
answer:
Advantages of using vinegar as a salt substitute for enhancing flavor?


question:
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at making mozzarella, and noticed that the recipe suggested not throwing out the whey, but rather using it to make ricotta by boiling it. I ended up throwing out the whey from the mozzarella anyways because it was a tiny batch, and we had to make yogurt anyway.So, we made the yogurt, and my girlfriend saved they whey for me. I've been simmering it for a few minutes now, and it doesn't appear to be working. Nothing is curdling. I'm wondering if its a function of not having anything acidic in it? I tried adding a quarter teaspoon of citric acid, but still nothing is curdling. At this point I'm curious to play with it, so I may try simmering it all the way down into gjetost. So really i guess my question is, outside of being less acidic, is whey from making yogurt different from whey from cheese making?Also as a note, we use 1% milk.
answer:
Using whey from yogurt to make ricotta


question:
So I usually buy irradiated beef. From what I understand, the beef is packaged, sealed, and the absolutely blasted with radiation. I'm a nuclear engineer for a living, so I know that most things tend to die when exposed to the levels of dose that this beef is subject to. Normally food spoils by having bacteria and mold and such munch away on it, but here, all of that should be dead.If its perfectly sealed away, and there's nothing living inside the package, how can it spoil?
answer:

How does irradiated beef spoil?