LogFAQs > #878850492

AdrammeIech posted...

Make two batches, one with the extra vinegar and one without it to see how they compare and which one you prefer.

This. Cooking is a science as much as an art; if something doesn't make sense to you, conduct an experiment. Sometimes, your skepticism will bear fruit, and you'll find that following the recipe wasn't actually the best choice. Sometimes, you'll find you were wrong to doubt. Regardless of the outcome, though, you'll understand cooking better for the experience.

Also, bear in mind that many ingredients have effects on flavour beyond their own taste. Salt doesn't just taste salty, it also stimulates salivary amylase activity to allow more starch digestion in the mouth, making starchy things more flavourful (starch itself being fairly bland). Similarly, vinegar can do a lot more than just adding a vinegar taste to something. The extra acid can change the solubility and volatility of other components, or react directly to modify other ingredients, and probably a bunch of other magic I haven't considered yet.
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