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Vinegar is acidic thanks to its concentration of acetic acid. It thus has a low pH, somewhere between 2.5 and 5 depending on the type of vinegar. Acidic substances can affect the delicate amino acids which form the proteins that make up the majority of your meat (along with other fats and connective tissues). The end result is not entirely unlike what ...


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Citrus juice is probably the most widely available substitute. However, if you can get your hands on some Verjus (or Verjuice) you will be pleasantly surprised. Verjus is the juice of pressed green grapes. It is similar to wine but the grapes haven't had a chance to ripen and there isn't any alcohol. It has a much more neutral flavor than lemon juice. ...


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Unfortunately there really isn't anything that tastes like vinegar except for vinegar, and the lemon juice you're trying is about as close as you're going to get. It just comes down to chemistry. Most categories of edible compounds, like starch, protein, hydrocarbon lipids, etc. have a ton of different compounds in them, so if you have to avoid one you can ...



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