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11
votes
2answers
4k 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, ...
32
votes
3answers
2k views

Which acid is the most effective against oxidation of avocados?

After this question: Are limes and lime juice more acidic than lemons and lemon juice?, I'm curious. After Logophobe's answer to that question, and my own research backing up that answer, I feel like ...
5
votes
1answer
134 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
votes
4answers
12k 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 ...
9
votes
1answer
619 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.
5
votes
3answers
821 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 ...
12
votes
1answer
778 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 ...
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 ...