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In the summer season, you want to go out into nature and relax.
The rest of many is associated with fresh air, sun and, kebabs, which are marinated to obtain more tenderness of meat.
Most marinades are based on vinegar, which we'll look at.
The volume of a teaspoon and tablespoon, glass
It is a common phenomenon when the required vinegar amount is indicated immediately in milliliters in recipes for various dishes and compositions of kebab marinades. How to measure the volume so as not to overdo it and not ruin the dish?
Let's start with the dining room. Its volume is 15 milliliters. It doesn't matter what kind of liquid it is - it is always the same.
The teahouse holds 5 milliliters of any liquid, therefore, vinegar too.
When there is a need to measure out a larger volume, we take a glass. One glass holds from 200 to 250 ml. The most commonly used glasses are 250 ml.
How 3% concentration is used
Basically, a 3% acetic acid solution is used for salad dressing. In it for 1-2 hours you can marinate chicken meat, fish.
We obtain this concentration by diluting 1 part of the essence in 22 parts of water. Simply put, mix 1 scoop with 22 scoops of water. We recommend using distilled water.
In order for the meat to only soften a little, you should hold it in such a mild, three percent solution. Enough 1 or 2 hours for especially delicate species - poultry (not necessarily chicken, almost any bird has tender meat), fish. If the fish has a lot of bones, then the acetic acid solution can soften them.
Soak the fish in wine vinegar for longer and you'll have bones that can be chewed easily.
| Water, liters | Vinegar in teaspoons | Vinegar in tablespoons | Glasses of water | View | Watch | Weight, kg |
| 1 | 3 | 1 | 5 | Pork | 6 | 1-1,5 |
| Ram | 4 | 1-1,5 | ||||
| Beef | 8 | 1-1,5 | ||||
| Bird | 1-2 | 1-1,5 | ||||
| 2 | 6 | 2 | 10 | Pork | 8 | 2-3 |
| Mutton | 5 | 2-3 | ||||
| Beef | 10 | 2-3 | ||||
| Bird | 2 | 2-3 | ||||
| 3 | 9 | 3 | 15 | Pork | 10 | 3-4 |
| Mutton | 6 | 3-4 | ||||
| Beef | 12 | 3-4 | ||||
| Bird | 3 | 3-4 |
How Six Percent Concentration Is Used
A 6% concentration is used for marinating the meat of young animals - pig, lamb and calf. One kilogram of pork takes 6 to 8 hours. Young beef - 4 to 5 hours. It depends on the choice of the future kebab whether it will be too dry, greasy or just right. Barbecue experts advise taking a neck or tenderloin of a young pig.
Marinade with 6% acetic acid solution will be the optimal solution for intermediate in hardness and stringency, meat: middle-aged cow, pig and cuttings from "non-kebab" parts of the carcass. See the table below for ratio recommendations.
| Water, liters | Vinegar in teaspoons | Vinegar in tablespoons | Water in glasses | View | Watch | Weight, kg |
| 1 | 6 | 2 | 5 | Pork | 6 | 1-1,5 |
| Mutton | 4 | 2 | ||||
| Beef | 11 | 2 | ||||
| Bird | 1 | 1 | ||||
| 2 | 12 | 4 | 10 | Pork | 8 | 2-3 |
| Ram | 5 | 2-3 | ||||
| Beef | 11 | 3 | ||||
| Bird | 1 | 2-3 | ||||
| 3 | 24 | 8 | 15 | Pork | 9 | 4 |
| Ram | 6 | 4 | ||||
| Beef | 12 | 4 | ||||
| Bird | 2 | 3 |
How Nine Percent Concentration Is Used
A nine percent concentration is obtained by diluting 1 part of the essence in seven parts of water. Simply put, mix 1 scoop with 7 scoops of water. We recommend using distilled.
This concentration is suitable for the oldest types of meat, stringy and firm, which require a long period of softening - lamb, old red beef. The beef should be marinated for 8-10 hours. One kilogram of lamb is left to marinate for 3-4 hours. Lamb is a meat with a specific smell. But it can be easily removed with the right marinade and soak time.
How to dilute the vinegar for a kebab?
Vinegar is a versatile culinary aid. It is used as a salad dressing, as a dough component, and, of course, as an indispensable ingredient for preservation. In addition, it is useful in everyday life - for removing various kinds of dirt from many surfaces, scale, unpleasant odors. But if you only have the essence on hand, how to make 9% vinegar from 70%? In this article, we will answer this question in detail.
Safety engineering
Yes, yes, before you learn how to make 9% from 70% vinegar, we remind you once again that vinegar essence is a product dangerous to health and even human life if handled improperly.
Therefore, always remember the following:
- You should have enough cold drinking water on hand.
- While working with aggressive essence, it is not recommended to drink other drinks or eat.
- Before making 9% vinegar from 70% vinegar essence, check that you have a special measuring cup. Determination of the volume "by eye", with spoons or other containers, is not suitable.
- In case of contact with vinegar or essences on the skin, mucous membranes, eyes, immediately rinse the affected area with plenty of running water!
- It will be harmful to humans and for a long time to inhale vapors of concentrated acetic acid - this can lead to burns of the respiratory tract.
- The prepared solution will tend to evaporate quickly, so store it in a closed container away from direct sunlight.
Making vinegar from essence
If the vinegar essence is decomposed into parts, then 0.3 of 1 will be water, and 0.7 of 1 will be acid. By simple calculations, you can find out that from a teaspoon of the essence by diluting with water, you can get a quarter of a glass of vinegar. From this, diluting it from acetic acid comes out much more economical than buying a 6%, 7%, 9% solution.
How to make 9% vinegar from 70% acid? We need to dilute 1 tablespoon of the essence with 7 tablespoons of water. Or 1 glass of acetic acid with 7 glasses of drinking water. This is obtained from the following simple formula:
70% / 9% = 7.7 (round to 7).
For other concentrations of vinegar essence, the following calculations will be correct to obtain 9% vinegar:
- 80% essence: for one part of acid, eight parts of water.
- 30% essence: for one part of acid, two parts of water.
We have given more detailed calculations in the next subheading.
How to make 9% vinegar from 70% essence: formula
Do not rush to use the entire bottle of essence to make vinegar. Let's first calculate how much 70% acetic acid we need. To do this, you can use a simple formula:
E = (K y * O y) / K e, where:
E - the volume of the essence;
K y - the concentration of vinegar you need;
About y - the required volume of vinegar solution;
K e - the concentration (%) of the essence you have.
How to make 9% vinegar from 70% using this formula? Let's say we need 50 ml of vinegar. Now all the values for the formula are:
E = (9 (%) * 50 (ml)) / 70 (%).
After performing simple calculations, we find that we need 6.4 ml of 70% vinegar essence. The rest of the volume, that is, 43.6 ml (50 ml - 6.4 ml), we replenish with cold drinking water.
Measuring table
Not everyone in a hurry wants to deal with calculations and formulas. Therefore, for your convenience, we have compiled the following handy table, which will tell you how to make 9% vinegar from 70% and not only. This shows how many parts of water are taken for one part of the essence to obtain the desired concentration of vinegar.
| Essence concentration | Vinegar concentration | |||||
| 30% | 10% | 9% | 6% | 5% | 3% | |
| 30% | - | 2 | 2 | 4 | 5 | 9 |
| 70% | 1 | 6 | 7 | 10,5 | 13 | 22 |
| 80% | 1,5 | 7 | 8 | 12 | 15 | 25,5 |
The table is easy to use. For example, you need to get 10% vinegar from 80% essence. To do this, dilute 1 tablespoon of acetic acid with 7 tablespoons of water.
Types of vinegar and essences
Vinegar is a product of souring fruit or berry juices and wines. In each country, depending on the climate and typical fruit plantings, its own kind of vinegar is popular. In Russia, for example, it is apple. But about how to make 9% vinegar from 70%, you can tell about a number of other essences that have their own distinctive features. For example:
- Balsamic. The most ancient recipe - mankind has been preparing it for a whole millennium! It is infused in wooden barrels to a viscous consistency. Vinegar has an unusual dark color and rich, but mild taste.
- Wine white vinegar. A product of processing white wines. In many countries, it is appreciated for its special piquant flavor.
- Red wine vinegar and its rarer variety, pink. It is already obtained from red wine varieties - merlot, malbec, cabernet.
- Apple. A popular product in our latitudes with a characteristic amber hue and tart sour taste. Raw materials - apple cake or cider.
- Sherry. The most expensive and rare type of vinegar. The process of its production is long and complicated, and its raw material is an expensive wine made from Palomino Fino grape berries.
- In some countries, coconut, malt, and rice wine vinegar is also popular.
In conclusion, let us warn you once again that you need to be extremely careful when working with vinegar essence. Never try it undiluted! Store this product in a container with an explanatory label and out of the reach of children.
Vinegar is a fairly ancient spice used in cooking. Usually, it is colorless, but sometimes it can be faintly colored. There are a huge number of food recipes. And, no matter what country the food is prepared in, one of the dishes will definitely contain vinegar. Another thing is that for cooking different foods, you need vinegar of different strengths. To prepare some dishes, you need 70% vinegar, and for others, 9% is enough. There is a situation when there is only 70% vinegar (essence), but 9% is needed. To make 9% vinegar from essence, you need the essence and water. Given that there are not so many ingredients for manipulation, it is not difficult to guess that you will need to mix them together. Making 9% vinegar To get an essence containing 9% pure vinegar, you need to add water to 70% vinegar in a ratio of 1 part vinegar to 7 parts water. For example, we can take 2 tablespoons of vinegar and dilute it with 14 tablespoons of ordinary water. That was all there was to be done. Now you have 9% vinegar. To clarify, some chefs mix not only vinegar with water, but also different types of vinegars with each other. For many people, this is a form of pastime - a hobby. By mixing different types of vinegars, they develop new "varieties". But, if you do not want to turn vinegar into your hobby, then the most basic knowledge is enough for you. Measuring chart You never know what strength of vinegar will be needed tomorrow and it is not known for what purposes it may be needed (if you did not know, vinegar is used not only for cooking). A certain solution can also serve for disinfection purposes (at least it was in antiquity), but a modern person can take note of this (after all, you never know in what conditions you will find yourself). Perhaps vinegar will be the only remedy that can help solve any problem or problem. To obtain the desired consistencies, you can easily measure the proportions in the number of spoons. Let's see below how much water you need to add to 1 tablespoon of 70 percent vinegar: 3% solution - 22.5 tablespoons of water; 4% solution - 17 tablespoons of water; 5% solution - 13 tablespoons of water; 6% solution - 11 tablespoons of water; 7% solution - 9 tablespoons of water; 8% solution - 8 tablespoons of water; 9% solution - 7 tablespoons of water; 10% solution - 6 tablespoons of water; 30% solution - 1.5 tablespoons of water. Ethyl alcohol is the raw material for the production of vinegar. Vinegar is used in many recipes, and that's not all. It is impossible to do without it when preparing various kinds of spices and marinades. The popularity of vinegar is so high that it is even added to hot dishes (while improving their taste). It can be produced both in artificial conditions and in natural conditions. It is found in ketchup, mustard and mayonnaise - that is, in our daily food.
Acetic acid 70% is called essence and is used for cleaning pipes, tiles, glass in a shower stall, as well as for any general cleaning of a room for disinfection. To do this, it is applied to the surface for 3-7 minutes, and then removed with plenty of water.
But if it is bought as a substitute for household chemicals, this does not mean that it cannot be used in cooking. To do this, you need to know how to dilute the essence to 9% vinegar and a specially designed table can help with this.
Acetic essence is called a composition from 30% to 70%, made by distilling fermented juices, wine, or a specially developed product in a chemical laboratory. The percentage of acetic acid itself is calculated based on how many liters of distilled water it has been diluted. In the future, following a simple table, you can understand how to dilute it to 9%. If the essence first appeared in the house, it is important to carefully study the features of its use:
- When working with the composition, it is imperative to use thick gloves with high sleeves. Skin contact is highly likely to cause various degrees of burns. Even if this happens, you need to rinse your hands or other parts of the body with plain running water.
- The use of the essence inside causes a severe burn of the mucous membrane of the digestive system. Undiluted 50 ml of liquid can be fatal. Therefore, you should not leave the essence in places that are accessible to children and pets.
- The pungent smell of 70% acetic acid causes slight dizziness, therefore, following the table explaining how to dilute it to 9% vinegar, you need to take precautions. The water dilution procedure should be carried out in a well-ventilated area and kept away from children and animals. It is also important to treat surfaces with essence only in those rooms where an air circulation system is established.
- It is important to mark containers with liquid with your own labels or a marker if the original packaging is damaged. Otherwise, you can confuse and use the wrong acid concentrate.
If you want to replace the usual Domestos or bleach with essence, it is important to use a gauze bandage or a respirator so as not to inhale the pungent odor.
Types and calorie content of acetic acid
Known for its widespread use in cooking and everyday life, acid is made by fermenting food. Depending on what the vinegar is made of, it has different names and calories:
- rice - 54 kcal;
- apple 3% (11 kcal), 6% (14 kcal);
- table 9% - 32 kcal;
- balsamic - 88 kcal;
- white wine - 14 kcal.
Vinegar contains small amounts of such useful substances as iron, potassium and, zinc and copper, selenium and phosphorus. At the same time, it is recommended to use it internally only as one of the ingredients in the composition of dishes, and not in pure form. The latter is extremely hazardous to health. The essence is used for rubbing feet at high temperatures and is considered a very effective antipyretic agent.
The Importance of Using the Right Concentration
A table with information on how to dilute acetic acid 70% to 9% vinegar is being developed for a reason. The fact is that if you prepare a marinade based on undiluted essence, it is able to dissolve vegetables and other ingredients into a gruel.
If the recipe indicates 3% or more of vinegar, you need to use it. If the proportions are not observed, you can easily spoil the dish, even if the other ingredients are added correctly and the cooking technology is followed.
Water dilution table
It is important to take into account that acetic acid 70% is very concentrated, so when figuring out how to dilute it to 9% vinegar according to the table, you need to follow safety rules. It is necessary to dilute the liquid exclusively in a glass container, pouring water into it first, and then adding the essence. The ratios are as follows:
| Concentration | Proportion |
| 30% | 1:1,5 |
| 10% | 1:6 |
| 9% | 1:7 |
| 8% | 1:8 |
| 7% | 1:9 |
| 6% | 1:11 |
| 5% | 1:13 |
| 4% | 1:17 |
| 3% | 1:22,5 |
If you need to get an acid of a different concentration, for example, for spraying plants, you can independently calculate the proportions using special formulas:
- You can multiply the desired acid concentration by the required volume of liquid and divide by the available essence concentration. For example, you need to get a glass (200 ml) of 25% vinegar. Using a calculator, we calculate: 200 * 25/70 = 71.43. That is, these 71.43 ml of essence must be diluted by adding almost 130 ml of water to get a glass of liquid.
- If the final volume is not so important, you can go from the opposite, calculating how much water is needed to dilute the essence. In this case, you no longer have to measure out the liquid so accurately. It is necessary to multiply the concentration of vinegar available by its volume and divide by the desired percentage of acid content. For example, there is a tablespoon of essence (20 ml), but you need to get a 15% solution. To do this, you will need: 70 * 20/15 = 93.3 ml of water, which can be safely rounded to 100 ml (half a glass).
It is best to use measuring cups for measurement. But if they are not at hand, you can always measure the volume of liquid with improvised means:
- a teaspoon - 5 ml;
- a tablespoon - 15-20 ml;
- glass - 50-100 ml;
- Soviet faceted glass - 200 ml;
- cup - 250-330 ml.
Extreme accuracy is most often not required, so the final result of calculations can always be rounded for convenience.
Vinegar is used in a wide variety of different cooking recipes. How to dilute acetic acid 70% to 9% vinegar, the table will be further in the article.
Wherein, vinegar essence can be involved in the preparation of some mixtures for traditional treatment. Vinegar of various concentrations is usually taken as an ingredient. There are times when 70% is needed, it is sold in stores already in such a concentration. But sometimes people need a 3%, 6%, 9% solution. To obtain this, you need to dilute the existing vinegar, and you will get a solution that is suitable for any purpose.
Vinegar can be used for a variety of purposes, such as as a seasoning for a ready-made dish, sauce, or marinade. By the way, it is an indispensable component for any seaming. Let's finally reveal the secret of how to dilute vinegar to the concentration we need.
To dilute 70% of acetic acid, we need water, in certain proportions. They are different for each solution. If you are good at math, it will not be difficult for you to figure it all out. For those who skipped math lessons at school, you made a special table.
Acetic acid 70% convert to 9% vinegar - table 1
Be careful when handling vinegar! Skin contact may cause chemical burns.
In order to get a 9% vinegar solution, you need to find the amount of water in grams using the following formula: multiply 100 grams of vinegar by 70% and divide by 9. All this is equal to the number 778, you need to remove 100 from it, because we immediately took 100 grams of vinegar makes 668 grams of water. Now you need to mix 100 grams of vinegar and the resulting amount of water to get 9% vinegar.
How to dilute vinegar by eye
Since not every person will strictly observe the required proportions, such a solution can be made by eye. To do this, take seven parts of water for one part of vinegar. This will approximately equal the desired percentage.
There are cases when you need to quickly marinate meat or make mustard, take a 30% solution to make it, you need to mix a tablespoon of vinegar with 1.5 tablespoons of water.
A simple table for the dilution of acetic acid in spoons:
How to dilute acetic acid 70 to 9 vinegar - table 2 in spoons
Here is the result, in order to dilute 70% vinegar to 9% solution, you need 1 part vinegar and 7 tablespoons of water.
Advice: there is information obtained as a result of experiments. A faceted glass holds 17 tablespoons of water. It turns out, if you need to get 9%, to one glass of water, you need to add two tablespoons of 70% vinegar. It's that simple!
Vinegar for all chefs, doctors, and other industries is not the last place, so it is very important to be able to handle it. We hope that in our article you have found the answer to your question.