I have used vinegar for flavor as a substitute for salt and noticed that it is used in salads, not sure why perhaps as preserver/flavour. But I have never realized that it could be used in much more like a thing to avoid potatoes turning mush, comment here. So what are the functions of vinegar? Why does it have such functions? According to this, pH of vinegar is about 2.4. It is very hard for me to see its applications. Please, teach why it works how-it-works.
Please, add some scientific tag like chemistry or homebrew-science to show that I am interested in proper explanations.
Best Answer
I don't remember the exact science behind the potatoes not turning to mush ... I know it was discussed on an episode of America's Test Kitchen, and they even discussed the amount of vinegar and how it affected the window for cooking times. (I want to say it was on an episode where they were making an Austrian potato salad)
... and it's not specifically vinegar, and not solely potatoes. Acids will stop quite a few items from softening when cooking. I know the list inclues onions (pre-cook onions before adding acids if you want them to disolve into a sauce), potatoes, apples ... I'm guessing there's others.
For potatoes and apples, most recipes claim it's to slow down browning. You see it in potato salad, but not mashed potatoes. You'll see it in apple pies, but not in applesauce ... because they'll come out lumpy.
Matt already mentioned three uses for vingear:
But also :