Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [acidity]

63 questions
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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 dense. I figured it was the acidity of the 5…
TheCodeNovice
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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 not letting it curdle? I have thought about using an…
Ihsir
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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 lemon. So, are there other ingredients that I can…
Jack
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Citrate buffer and pH range question

What is the range of pH that requires the addition of sodium citrate as a buffer? Does wine, specifically port wine, require buffer?
Paul Dieter
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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 recipe with 100g of ingredient X with a pH of 3 and…
Fabis
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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'm wondering if I should be using a different…
tdammon
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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 couple kiwifruits, which seemed to have a very sweet…
WBT
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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. Does anyone know if pomegranate juice just…
Scott Downey
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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 reduce its acidity if it is suppose to use in a…
Jimshad Abdulla
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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 acid to use as a preservative. Also, some commercial…
user35749
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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 and 1tbsp vinegar. I did think it was quite a bit…
user17950
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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 is indeed acidic how do I make it less acidic…
Cool_Coder
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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?
Nananana
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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 baking soda to neutralize said acid), all the baking…
Hinrik
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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 of this sort, someone occasionally reaches into…
Carey Gregory
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