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Vinegar does different things to different foods. Broadly, it balances flavors by adding a slightly sweet and mostly sour tang, reduces bitterness in a recipe, and enhances the flavor of ingredients in sauces or dishes. It also has specific sweet little uses I bet you'd like to know about.
I've been using this egg separator manufactured by the Swiss brand Kuhn Rikon for over a year now. My husband bought it in Hong Kong for $32 (roughly Rs. 2000). I feel the thoughtful design makes it a must-have and complete value for money for prolific bakers or anyone fond of egg white omelets.
