How to Avoid Overpouring Vinegar

Published on Monday, June 2, 2008, by CHOW Video Team / Edit Post

How to Avoid Overpouring Vinegar

CHOW Video Producer Meredith Arthur recently figured out how not to drown her salad greens in vinegar.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

ALLCHOW Tip
POST A COMMENT |6 Comments

COMMENT

  • I have to say I don't agree with this one. Vinegar lids like that one tend to have an inner plastic lining, and the vinegar gets caught between the lid and the plastic. Result? Vinegar slowly dripping down the bottle attracting fruit flies.

    An easier method is to simply count in your head as you pour. Three counts for oil, one for vinegar and you're done.

  • Orangebox5, I don't know you but I love you.

    Meredith

  • I have an idea for all the members who continually seem upset with the content provided by CHOW staffers. Instead of posting derisive comments--which often take shape as inappropriate, personal attacks and insults--why not submit your own videos and show our little foodie community how clever you are?

    Meredith, I too sometimes get a little crazy with the vinegar and wind up with a salad on the...+READ

    I have an idea for all the members who continually seem upset with the content provided by CHOW staffers. Instead of posting derisive comments--which often take shape as inappropriate, personal attacks and insults--why not submit your own videos and show our little foodie community how clever you are?

    Meredith, I too sometimes get a little crazy with the vinegar and wind up with a salad on the too-acidic side. I love all of the Chow Tips and eagerly await the next batch!-COLLAPSE

  • Eefoodgeek,So true. A drawing would certainly work with this very basic tip of mine. Or an animated short would be great. It's just that animated shorts are hard to produce and we want these little tips to come out every couple of days. Why is it in video format? So that you can see lots of people in lots of situations sharing ideas. Eventually we're going to get them onto iTunes so you can get a...+READ

    Eefoodgeek,So true. A drawing would certainly work with this very basic tip of mine. Or an animated short would be great. It's just that animated shorts are hard to produce and we want these little tips to come out every couple of days. Why is it in video format? So that you can see lots of people in lots of situations sharing ideas. Eventually we're going to get them onto iTunes so you can get a feed of them as well. I think they work best when you're seeing them one after the next or as a podcast, but for technical reasons we need to put them on their own pages as well....Then again, having comments on them gives everyone the chance to discuss/disagree, which is always a fun thing to do.

    Meredith-COLLAPSE

  • Hi Meredith and Chow folks,

    Maybe for these little nuggets of information, a quick drawing (ala Cooks Illustrated) would be more efficient. It's just that, well, if a picture is worth a thousand words, I'm not sure this would have even required more than 30 words to describe.

    Cute segment, but just not a mind blowing technique to get the ol' cooking juices flowing.

  • "Recently figured out"? I had no idea that using a bottle cap to measure (which I distinctly remember doing when I was twelve) required any powers of cognition. But since it does, for all the other bottle pouring challenged, may I suggest that it works really well for soy sauce, and the cap on the standard vanilla bottle is about half a teaspoon.