I understand vinegar actually inhibits bacterial growth.
Here's a scenario for which I can't find a solid answer. I'm not looking for hunches or replies based on food safety 'fear'.
I'm simmering chicken in straight apple cider vinegar for several minutes as the first step in a cooking project. It reaches a full boil and then is reduced to simmer.
Can someone answer definitively that the vinegar can or cannot be used again and again for this purpose if refrigerated? Or reused once or twice within several days?
If pure vinegar is uninhabitable by bacteria, then it stands to reason I should be able to reuse it at least a few times, right?