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Results tagged with acidity
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user 5455
3
votes
Accepted
Reducing acidity without creating "soapy" taste
I use Calcium hydroxide, (pickling lime, Cal, slaked lime), to raise the pH of my tomato sauces. It does not take much, and you don't get that nasty flavor that comes with using sodium bicarbonate. Yo …
- 11.8k
6
votes
Tomato Products containing Citric Acid
Celery, like sugar, will mask the acidity, but not reduce it. To do that you need to add a real base. …
- 11.8k
6
votes
How to make shelf-stable chocolate milk?
It matters very little which acid you use to get to 4.6, casein will still precipitate. pH 4.6 is about the same acidity as canned beets, a food not known for its tartness, so you won't achieve a very …
- 11.8k
34
votes
Browning Avocados - What Helps?
Nice experiment. Oddly enough food scientists in Florida have looked into the same problem, and achieved results similar to yours:
THE RETARDATION OF ENZYMATIC BROWNING IN AVOCADO PUREE AND GUACAMOL …
- 11.8k
8
votes
Accepted
PH and sour / acid taste
There's a bit of trickery going on in the comparison of vinegar (acetic acid) to spirits of salt (hydrochloric acid). Your 5% (0.83 molar) vinegar has a pH of about 2.5.
You need much less of the stro …
- 11.8k