How to Use Acids in Your Cooking | ATK Classes
Dan Souza breaks down the science of seasoning with acids to elevate your everyday cooking. He shares the distinct differences between fresh citric fruit cells, savory fermented vinegars, and the water-free crunch of dry pantry acids like ground sumac and pure citric acid. Learn why you should finish hot stews with volatile liquids rather than reducing them, how to properly slice citrus “cheeks” for minimum seeds and maximum juice control, and the secret to adding high-impact sour punch to fried dishes without losing their satisfying crispness.
All About Acid, Cooking’s Most Versatile Ingredient:
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I miss Chris Kimball.
Why does he talk out of the side of his mouth? It makes it uncomfortable to watch him talk 🫤
Grating Persian dried lime over English-style fried fish and chips instead of traditional malt vinegar would keep it crispier and add similar brightness and malty depth, right?
honestly didn't realize vinegar is volatile
What are some tips for cooking while ON acid?
Id rather see The Secrets to Cooking ON Acid. Now there's a show!
Dan is my favorite. So I love that we got a Dan episode
I love this channel. Great video, I learned a lot. Thank you!
Vinegar is a great addition to bread, too. Just a little bit, up to 2 teaspoons, won't change the taste of the bread much, but it will act as a preservative and give your bread a few days longer before you need to freeze it.
Thanks especially for talking about the pith. Everyone says it's bitter, and I have always disagreed. It has no real flavor, and when you roast citrus, it becomes delicious.
I newer knew what those tiny black dry citrus were in my local shop, now I definitely will have to try them!
Don’t forget Meyer Lemons or Yuzu too
I keep finding I love Cream of Tartar (tartaric acid) as a dry acid, it's more savory and complex than the citric acid in some uses.
Next video, how to cook on Mushrooms 😂
Finally, the secret to cooking on Acid………… oh sorry, …with acid 😅
Thanks for the culinary school lesson!!! Very useful.
This is not the lesson on acid I was hoping for.
CHIPS?? You missed Tajin and then you don't have to have three add-ons. SUMMAC Why didn't you mention sprinkling it on hummus?? Fabulous!
I loved this class, I learned so much.
I need more What's Eating Dan…
What about grilled citrus?
grate a frozen lemon for all three layers.
Remember to, "Bam‼️" the salt…
I have found vinegar is a magic ingredient. If you don't include it, the food it noticeably missing something, Over use it and it can ruin the dish. The difference could be 1/2 tsp in a stew. It is so sensitive.
An entire Dan episode? Such a delight 😍
It feels like you were held back, limited in other words. There's more that you can give us. More. I needed more… Brilliant show, by the way.
love when my mom uses moroccan preserved lemons in tagines
Oooohhhh those type of acids!! Sorry I needed to troll a bit. I'll remove myself now…😬
Master Lesson👍
So informative, Dan!
I wish he talked more about the applications of the different types of liquid vinegars! I guess I’ll have to research that myself.
what happened to 'What's eating Dan'?