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28 votes

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?

More lemon juice is more liquid, which is likely the cause of your problems. If there's any other liquid in the recipe, you can try swapping it for the lemon juice, but it's possible that it might ...
Joe's user avatar
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24 votes
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What pH range is suitable for cooking on teflon?

We shouldn't cook acids, alkali and concentrated salts on teflon. This is incorrect. Teflon (PTFE) itself is one of the most non-reactive substances you can use on cookware, in some ways better than ...
FuzzyChef's user avatar
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16 votes
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How can I prevent curdling when adding fruit to milk?

All you have to do is to make sure you don't acidify your milk. It curdles with acid; the procedure you describe (adding fruit that exudes acidic juice, then bringing to a boil) is basically a recipe ...
rumtscho's user avatar
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12 votes
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It seems, acidity prevents pasta from being overcooked?

No, it has nothing to do with the acidity of your sauce. It took a lot longer to cook because of the prevalent temperature throughout the pan, and the mass of the material being heated. Sauce + ...
SnakeDoc's user avatar
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11 votes

What pH range is suitable for cooking on teflon?

I don't know where your information came from about "We shouldn't cook acids, alkali and concentrated salts on teflon", but it is incorrect. Teflon is the least chemically reactive material you are ...
rumtscho's user avatar
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9 votes

Tomato Products containing Citric Acid

Citric acid in canned goods is just a preservative, nothing to do with "ripening in the can" as far as I know. As you've noticed, it's plenty common in storebought canned food, but it's especially ...
Cascabel's user avatar
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9 votes

Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known?

Short answer — it's definitely not that simple. For one thing, the pH scale is logarithmic, not linear. For another, almost every acid and base you're likely to encounter in a kitchen is “weak” - ...
RalphMudhouse's user avatar
9 votes

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?

A few suggestions: Add lemon zest as well as the juice; this is often a better way to convey lemon flavour. I would mix it with the sugar a little while before using it to help extract the essential ...
dbmag9's user avatar
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6 votes

curdled 1/2 & 1/2 in Keurig-type coffee

The little 1/2 & 1/2 containers are ultra-pasteurized, so that they can be stable at room temperature. Ultra-pasteurized milk products will not curdle. This is why you cannot make cheese with ...
FuzzyChef's user avatar
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6 votes

what is the purpose of lemon/acid in fruit maceration for pie baking?

While there might be an acceleration effect, sugar on its own is very capable of drawing out liquids quickly. Two other effects are probably much more important: lemon juice is very effective in ...
rackandboneman's user avatar
6 votes

It seems, acidity prevents pasta from being overcooked?

You can not prevent your pasta from overcooking but you can make it more mushy (and unpalatable) The effect of acidity is very noticeable with potatoes, adding a shot of vinegar will let you cook ...
DenDenDo's user avatar
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6 votes

How to release pungence out of onion for salads without cooking?

A simple way is to, upon cutting, place your chopped onions into a bowl of ice water for 10-15 minutes before tossing into your salad (sans water, of course). I find this takes the 'spicy bite' and ...
sccs's user avatar
  • 234
6 votes

Tomato Products containing Citric Acid

If you want to raise the pH of your tomato sauce, add a quarter to a half teaspoon (1-2.5 g) of pickling lime (calcium hydroxide, Cal, slaked lime) per quart (L) of sauce. You could also use sodium ...
Wayfaring Stranger's user avatar
6 votes
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Acidity level not increasing when fermenting cauliflower

I don't know that I can give a definitive answer about safety, knowing little about how clean your apparatus was to begin with, how exactly you have it set up (container type, how you are "burping," ...
Athanasius's user avatar
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6 votes

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?

One possibility would be to add lemon zest (for lemon flavour) and then lime juice (rather than lemon juice) - or a mixture of lime and lemon juice. Lime is more acidic than lemon. If you don't mind a ...
abligh's user avatar
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6 votes

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?

Much depends on the rest of your recipe, but you could experiment with Amchur/Amchoor, dried and powdered unripe mango. It is fruity but sour and is also used for its thickening properties: As useful ...
Spagirl's user avatar
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6 votes

How can I prevent curdling when adding fruit to milk?

When you are adding the acidic ingredient is not clear from your description, but curdling usually happens when the acidic ingredient is added to a dessert base that is 145F (63C) or hotter. Either ...
moscafj's user avatar
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5 votes

Using acidity to brighten simple sides like purees

If you want to avoid adding liquid, you could add sumac, anardana or amchur - these are somewhat exotic, but these days usually obtainable, dry spices that are also sour.
rackandboneman's user avatar
5 votes
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Using acidity to brighten simple sides like purees

For anything of this kind, I would use lemon juice. It is acidic while not being overpowering like a vinegar can be. It performs the same job in, for example, fruit pies - a little lemon juice ...
ElendilTheTall's user avatar
5 votes

How can I prevent curdling when adding fruit to milk?

If you object to neutralizing the acid, the only other solutions I can imagine are: "Use less fruit" so that there is less acid relative to the overall mixture. "Change from milk to ...
Ecnerwal's user avatar
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4 votes
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How to release pungence out of onion for salads without cooking?

Marinate the onions in acid for a longer time. I have a recipe that mixes thinly-sliced red onions with lemon juice and feta cheese, and the mixture sits on the counter for 4 or more hours, until ...
John Feltz's user avatar
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4 votes

How do I keep cake from collapsing when adding lemon juice?

I think your fat-to-flour ratio for that kind of flour might be too high. Cake flour can't handle a lot of fat. As another answer suggested, try a higher protein flour--start with all-purpose (AP) ...
chris's user avatar
  • 49
4 votes

Using the right acid for red curry

Along with kingledion's great answer I'd add the following: plain old white vinegar. It has a punchy acidity but is otherwise quite flavour and odorless. It's an absolute staple in my kitchen since ...
ElectronicToothpick's user avatar
4 votes

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?

You can try adding concentrated lemonade. That will increase the sweetness, so you should reduce the sugar elsewhere. You can also try adding something with a very low pH. For instance, if you can get ...
Acccumulation's user avatar
4 votes
Accepted

How much baking soda should I add to a cup of hunts tomato sauce to neutralize the acid?

It is not possible to solve this analytically and give an answer, because tomato sauce is not a simple solution of a single acid in water, but more complex - and besides, producers tend to keep the ...
rumtscho's user avatar
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3 votes
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Using the right acid for red curry

Rice wine vinegar If you are using plain rice wine, then you aren't going to get much acidity. Rice wine vinegar will give you a higher acidity to flavor ratio. I generally add rice wine as part of ...
kingledion's user avatar
3 votes

Do acid and fat balance each other? How?

Fats have a bland taste and oily feel. Fatty foods can be made more tasteful by adding acids. Acids stimulate taste, similarly as salt and, yes, they give the sensation of cutting through fat (...
Jan's user avatar
  • 414
3 votes

It seems, acidity prevents pasta from being overcooked?

I think it is because your ingredients are not up to 212 F. I takes them a while to cook up to 212 F. The water may be boiling but a lot of the pasta is touching the ingredients.
paparazzo's user avatar
  • 6,308
3 votes

what is the purpose of lemon/acid in fruit maceration for pie baking?

The lemon juice increases the acidity of the mixture. Sugar is hygrophilic (meaning is draws water) This acidic sugar bath thins cell membranes so the juices can flow more easily, while still ...
Escoce's user avatar
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3 votes
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Balance out lemon juice in a smoothie, stinging my throat

You can add some sugar, but if you want to watch your sugar intake you can try using baking soda. You need only a small amount of baking soda. Roughly 1/4 teaspoon of baking soda for 1 cup of liquid ...
tylerman1209's user avatar

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