Questions tagged [acidity]
The acidity tag has no usage guidance.
64
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How can I prevent curdling when adding fruit to milk?
I've recently started making simple desserts consisting of milk, sugar, flavoring and gelatin. Last time I tried using frozen raspberries as flavoring (around 1:10 raspberries to milk by weight) and ...
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Bicarbonate added to tomato sauce, will the acidity of the tomatoes neutralize it?
Sodium bicarbonate is often used as a meat tenderizer. But if you forgot to soak the meat in advance and you add it to meat that is going to be cooked in a tomato sauce will it work?
Will the acidity ...
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How much baking soda should I add to a cup of hunts tomato sauce to neutralize the acid?
I have Hunts 100% natural no salt added tomato sauce. There is only one variety that Huntz makes that says "Tomato Sauce".
I am wondering how much baking soda will be enough to neutralize ...
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How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?
BIR (British Indian Restaurant) cooking is a specific method used by takeaway restaurants to quickly cook curries using precooked ingredients. Typically, spices are fried in oil, ginger and garlic ...
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I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?
Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
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Effect of ethanol concentration on bread flavor
What is the effect of ethanol concentration on bread flavor?
According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol ...
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Is it safe to eat a dish made with vinegar if the vinegar lid had black stuff on it?
I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and started to cook with it. When I washed ...
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Reducing acidity without creating "soapy" taste
It is well known that sugar is used to reduce the acidity in tomato sauce.
Yet there is no chemical reaction going, just a shift in taste. The PH remains the same. (Does adding sugar to tomato type ...
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Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known?
Is there some sort of math formula that can be used or is it
more complex than that?
Is it as simple as just adjusting for the different amounts of
ingredients and calculating the average pH? So a ...
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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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Acidity level not increasing when fermenting cauliflower
I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing okay, I have some bubbles and no sign of ...
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Baking soda to cancel acidity?
Simple question: can you generally use baking soda to cancel acidity in your dishes?
For instance, sometimes tomato sauce is too acidic, or you put too much vinegar in some dish, etc.
The simple ...
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Using the right acid for red curry
I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either overpower the dish or add nothing at all. I'...
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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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Softening meat with the vinegar / lemon / onion / pineapple etc. How does it work? [duplicate]
And why does acid make the meat softer?
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what is the purpose of lemon/acid in fruit maceration for pie baking?
A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking.
The purpose is to avoid a soggy crust with too much liquid.
Some people even put ...
user62973
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Balance out lemon juice in a smoothie, stinging my throat
I make smoothies for breakfast, and I prepare the contents each weekend for the following week (so I can prepare them as quickly as possible before I catch my train). I have a tiny container for dry ...
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curdled 1/2 & 1/2 in Keurig-type coffee
When I buy coffee (either decaf or regular) at the convenience store and add 1/2 & 1/2, it lasts for several days and several re-heatings without curdling.
BUT when I make Keurig-type coffee ...
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How much vinegar can I safely add to bread dough?
I'm making Russian Black Bread for the first time, and I don't tend to follow recipes exactly. (I do weigh ingredients and understand how to speak in baker's percentages, so this is generally in the ...
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Using acidity to brighten simple sides like purees
I made a simple carrot puree last night doing the following:
Sweat off some carrots, onions, garlic and a bit of peeled apple
Added a small amount of apple cider vinegar
Added a bit of an alcoholic ...
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How to release pungence out of onion for salads without cooking?
I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I noticed that, when used, red wine vinegar ...
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How do I keep cake from collapsing when adding lemon juice?
I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too ...
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Tomato Products containing Citric Acid
I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the can.
I purchase bottled pasta sauce and ...
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Old, unpasteurized orange juice has extra tang
I've been buying unpasteurized orange juice recently for its richer flavor, as compared to pasteurized OJ. I've had some sitting in the fridge for about a week, and upon tasting it just now I noticed ...
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Sweet and Sour?
In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor".
Much more recently, I had a ...
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Pomegranate juice ceviche
I want to make a ceviche and although the 'traditional' acids are lemon and lime, I have a desire to use pomegranate juice but I'm concerned that the pH is too low to denature the proteins in the fish....
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Regulation and balancing of readymade packed mayonnaise and other sauces
How to reduce the acidity of packet sauces and mayonnaises? I came to know these packed food stuffs are very acidic to prevent any bacterial attack and i felt it my own, so what is the best way to ...
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Does adding sugar to tomato type sauces affect acidity?
Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity.
My main question: Does this little bit of sugar ...
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How do I measure the ripeness of my tomatoes?
In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I have read that very ripe tomatoes have ...
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Acid content of wine vs. vinegar?
I'm making bone broth, and the recipe says to add 2 tablespoons of vinegar or lemon juice (to 5# bones and 5 qts. water) to help draw the minerals out of the bones. I'm wondering about using verjus ...
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How much citric acid to use to preserve vegetarian jelly?
I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually).
Does anyone know what concentration of citric ...
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Is it possible to make guacamole without acid?
All guacamole recipes call for lime juice, some tomato variant, even hot sauce. I want to make a low-acid guacamole.
Is the acid necessary? How do I go about making low-acid guacamole? If it plays a ...
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Malva pudding recipe containing too much bicarb and vinegar?
I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste right. The recipy calls for 2tsp bicarb ...
user17950
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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 question:...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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: http://www.simplebites.net/how-to-make-your-own-...
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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 ...
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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 ...
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