Questions tagged [acid]
The acid tag has no usage guidance.
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Forgot to acidify tomato sauce
I have 6 pint jars of tomato meat sauce, which includes shredded carrots, onions and ground pork sausage. I forgot to add citric acid this time around, but did process at 11psi for 60 minutes.
Is ...
6
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1
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Why does sweetness reduce sourness?
I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions).
But it's known that adding ...
2
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1
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Is lactic acid a vinegar?
'Saccharomyces' gives us 'ethanol' (i.e. alcohol).
Then
'acetobacter' makes 'acetic acid' (i.e. vinegar)
On the other hand,
'lactobacillus' gives us 'lactic acid' (i.e. pickle brine)
My question ...
3
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What defines the type of the fermentation (alcohol/lacto)?
What defines the outcome of the fermentation?
You put the veggie, fruit in an anaerobic environment and you either get "Alcohol fermentation" (ethanol) or "Lacto fermentation" (...
3
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Why Does My Sugar Wax Turn Out Different When Scaling Up The Volume?
I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F). It gives me a wax that has the perfect ...
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4
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Reducing acidity in Northern Indian Cuisine (chana masala)
I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens ...
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2
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What is this leafy green with a sharp taste, and how do I safely use/cook it?
I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in late September.
The leaves are thin and ...
3
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What is the absolute maximum salt-to-water ratio of a brine for Lacto-Fermentation
There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the ...
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What pH range is suitable for cooking on teflon?
We shouldn't cook acids, alkali and concentrated salts on teflon. But what are exact numbers? Can I put a sour dairy stuff for on it example, like kefir (it's good to put it in pancakes) ? Where is ...
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How to add alkaline to a drink?
I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It acts as a natural pH indicator--add lemon ...
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Do acid and fat balance each other? How?
I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by the addition of a fat. Do acids and fats ...
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It seems, acidity prevents pasta from being overcooked?
Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done.
But today I've tried to cook pasta in the sauce.
Sauce: pepper + onion + garlic + flour + ...
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Which of these ingredients are the acid component of a marinade?
Here are some ingredients for a a sheek kebab recipe. Which of these acts as the acid component of the marinade?
onion, lentil flour, green chilli, salt, garlic, ginger, herbs: fenugreek, fresh ...
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Citric acid for hard-boiled eggs?
I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the following:
[...] Hard-boiled eggs (egg, ...
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substituting rosehip solution for lemon juice/citric acid
Syrup recipe calls for citric acid, 3Tbsp.
I want to use rosehips to achieve the same degree of tartness.
3Tbsp equals 2 1/4 cups of lemon juice. I can boil/steep dry rosehips to that subjective ...