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14
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2answers
2k views

Are limes and lime juice more acidic than lemons and lemon juice?

I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican restaurant. When the appetizers were ...
55
votes
6answers
6k views

Browning Avocados - What Helps?

Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the same issue. Recently, we had this ...
5
votes
3answers
1k views

Is it incorrect 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 correct? Acidity can me measured by pH. Does the sweet actually raise the ...
2
votes
2answers
168 views

Is Jalebi acidic?

I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the milk and may make my recipe a dud. If it ...
0
votes
1answer
59 views

What can make a radish lose its flavour in a dish?

I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the end product. I got a bunch and chopped ...
1
vote
2answers
116 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...
2
votes
1answer
1k views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
5
votes
1answer
3k 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 ...
2
votes
1answer
62 views

Necessary to change chemical leavener for sugar substitution in baking recipe?

If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
2
votes
2answers
355 views

How can I modify my hot sauce to make it Shelf Stable?

I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was ...
11
votes
2answers
290 views

How can I determine canning processing times?

I know safety is paramount with canning, and best answer is always to find a trusted recipe. But that's obviously not possible for every conceivable food one might want to can. Besides, trusted ...
2
votes
3answers
3k 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 ...
3
votes
2answers
244 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 ...
1
vote
2answers
682 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
votes
1answer
370 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
votes
2answers
2k 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 ...
13
votes
4answers
14k 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 ...
7
votes
1answer
326 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: ...
2
votes
1answer
192 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 ...
11
votes
1answer
3k 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 ...
12
votes
2answers
5k 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, ...
1
vote
1answer
2k 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 ...
10
votes
2answers
2k 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 ...
2
votes
1answer
349 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
votes
1answer
136 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 ...
4
votes
2answers
2k 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 ...
3
votes
1answer
466 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?
7
votes
1answer
324 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 ...
9
votes
1answer
702 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.
4
votes
4answers
1k 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?