Vinegar uses in cooking

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I started a discussion yesterday with a few tips from the book I bought on Vinegar called"Kitchen Secrets of the Vinegar Ladies" I see there are a lot of people interested in this very cheap and versitile product so I thought I would start a discussion on some of the cooking tips... 1.tenderise meat by marinating it overnight in vinegar. 2.Add s spoonful of vinegar to cooking water to make cauliflower white and clean. 3.When boiling eggs,add some vinegar to the water to prevent white leaking out of small cracks. 4.Add s teaspoon of vinegar to water when poaching eggs to prevent separation. 5.Add a spoonful of vinegar when cooking fruit to improve flavour. 6.Add a teaspoon of vinegar to cooking water when cooking rice to make it fluffier. 7.Add vinegar to deep fryer to eliminate a greasy taste. 8.Beat 3 egg whites with a teaspoon of vinegar for fluffier meringue. 9.Adding a few drops of vinegar to water when peeling potatoes will prevent discoloration and will stay fresh in the fridge for days. 10. Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken. 11. scale fish more easily by rubbing fish with vinegar 5 minutes before scaling. 12. wipe jars of preserves and canned foods with a vinegar dampened cloth to prevent mold producing bacteria, 13.Avoid cabbage odor by adding a little vinegar to cooking water. 14. No more sticky pasta. Add a couple of drops of vinegar to your pasta as it boils and it will greatly reduce the starch. I hope that is of some use to the cooks in Mylot....