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 ...
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, ...