Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [acidity]

63 questions
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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 balance each other out like this and, if so, what…
stats_model
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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 + tomatoes + wine. I've added a little bit water + Raw…
OPTIMUS PRIME
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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 advised the acidity level was too low and the only…
Mike
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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?
rana
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Is it incorrect when someones says you can lower acidity with sweetness?

It is commonly known that if your food is too acidic, you lower the acidity of the food by adding something sweet. Is this correct? Acidity can me measured by pH. Does the sweet actually raise the pH(less acidic) or does the pH stay the same and…
Jay
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Why marinade meat with acid or enzymes?

This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices when cooking? Why not just go with a flavored…
Max
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Why do fatty foods go with sour ones?

Why do fatty foods tend to go with acids? Mayonnaise and hollandaise contain lemon juice, and fatty fish tends to be served with lemon. Barbecue pork and pork belly are sometimes served with a vinegar-based sauce. I've also heard that fatty foods…
Neil G
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curdling cream in lemon spaghetti

My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns slightly curdled, but the dish still tastes good.…
user4624
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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 tapioca starch to thicken the liquid. Fruits must…
user62973
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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 spirit of experimentation.) I added a fair amount…
Gement
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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 cider along with some water as a "stock" and…
Stephen Asherson
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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 especially sour naturally leavened bread comes more from…
J.A.I.L.
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Why do Asian savory recipes call for a few pinches of sugar?

I've got a few Asian recipes (e.g. Mongolian lamb and Singapore duck) that request only ⅛ teaspoon of sugar for a meal fit for 2 or 3 people. That feels too little to affect sweetness. Are there particular ingredients common in Asian cuisine that…
jontyc
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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 using ANY of several different brands I buy at the…
Michael
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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 does more to soften the uncooked union and seems to…
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