Restaurant chefs are borrowing from their counterparts in the manufacturing world again, this time by using vinegar powder to bring tanginess to their food without added moisture.Vinegar powder is used by research and development chefs to add shelf life to products and also as an ingredient in rubs, but it has more whimsical applications, too. “Vanilla ice cream’s great with vinegar powder,” says Will Goldfarb, chef-owner of Room 4 Dessert in New York City. So is fried flounder, ...

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