The acidity tag has no wiki summary.
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2answers
91 views
Does acidity negate double-acting baking powder?
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
2
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1answer
122 views
How to make shelf-stable chocolate milk?
Based on online reading, it seems like decreasing PH to < 4.5 is the way to reduce spore-former activity.
Is it possible to decrease the pH of milk without significantly affecting its taste and ...
2
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2answers
356 views
PH and sour / acid taste
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa.
But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says:
The sour taste of ...
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2answers
486 views
How do I reduce the acidity of homemade honey lemon juice?
I usually use 1 lemon together with 2 spoon of honey and 500 ml of water. I note that as I increase the water content, the juice does not taste as good but I would like to reduce the acidity of my ...
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1answer
169 views
Does cornstarch affect the pH of what I'm cooking?
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: ...
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1answer
128 views
Dangerous pathogens capable of growing in acidic environments
Imagine this scenario: You've cooked up a batch of chili peppers (or cucumbers, or anything, really), put them in a clean container, filled it with vinegar, and refrigerated it. As with most things ...
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1answer
989 views
Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH and make it more stable. But if all it's ...
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3answers
327 views
Is it a misnomer when someones says you can lower acidity with sweetness?
It is commonly known that if your food is too acidic, you lower the acidity of the food by adding something sweet. Is this a misnomer?
Acidity can me measured by pH. Does the sweet actually raise ...
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1answer
806 views
Why didn't my lemon tart set?
I am using this Smitten Kitchen recipe for lemon tarts.
I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
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1answer
183 views
Why do Asian savory recipes call for a few pinches of sugar?
I've got a few Asian recipes (e.g. Mongolian lamb and Singapore duck) that request only ⅛ teaspoon of sugar for a meal fit for 2 or 3 people. That feels too little to affect sweetness.
Are ...
5
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1answer
1k views
Why marinade meat with acid or enzymes?
This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices ...
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1answer
240 views
Prevent the dough from “oxidizing”?
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx
In the Liquid section, it's said: "A little bit of acid--vinegar ...
5
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1answer
127 views
Why do fatty foods go with sour ones?
Why do fatty foods tend to go with acids?
Mayonnaise and hollandaise contain lemon juice, and fatty fish tends to be served with lemon. Barbecue pork and pork belly are sometimes served with a ...
12
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4answers
6k views
Is it safe to cook wine or vinegar in cast iron?
I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the ...
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2answers
911 views
curdling cream in lemon spaghetti
My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...
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1answer
224 views
How do I adjust a baking recipe for fruits of different PH?
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the effect of baking powder or baking soda by ...
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1answer
400 views
Citrate buffer and pH range question
What is the range of pH that requires the addition of sodium citrate as a buffer? Does wine, specifically port wine, require buffer?
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2answers
3k views
“Cooking” with acid (ceviche)
At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, ...
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1answer
407 views
How to measure food acidity
I am asking about a method or a trick to measure (or guess) how acidic is food.
Please don't suggest any expensive tool; this will be for home usage only.
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2answers
906 views
Safe pH range (acid vs base) for food
One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve food at.
Note: I am not looking for ...
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4answers
644 views
Why roast beets in vinegar?
I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do for the beets?
