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As soon as he said citric acid my mouth watered lol
When I want to add acidity to my lemon pie, I crush up a couple of Vitamin C tablets. It gives the lemon a nice sour taste, but it also improves the healthiness of the pie. Who can't use a little extra Vitamin C in their life? A sweet dessert that is also healthy for you.
So what if having flavor in my food is a feature, not a bug?
I just bought 4 pounds of citric acid from Amazon on speculation. Now I know why.
You're cute 😍
I'm the opposite, I prefer 2 to 1 ratio. I like my dressing a little tangy. I also add S&P, and some dijon mustard for emulsification.
I'm not sure if anyone thought of WHY we eat in the first place. Yes, taste is something we are looking for, but what happens to nutrients? Talking about taste,. seriously is there anyone at all that thinks citric acid can beat either lemon or vinegar?
More over processing of our food.
I keep powdered lemon juice and powdered lime juice in the pantry for many uses, usually when I want the flavor without the added liquid. It’s a great addition to icings.
Not happening. I use it to clean the mineral build up on my kettle
omg this is sooooo needed for fish and chips….the vinegar/lemon always makes it soggy!!!!!
I'd love to buy powdered acids, but where do you get that from? The only version I know is the flavoring packet for making sushi rice which is a combination of powdered vinegar, salt, and sugar.
The only caveat is that citric acid is now derived from mold and gmo corn. It used to be derived from lemons. It can wreck havoc on those who are sensitive to mold.
I have never used powdered acid in place of what a recipe calls for… Sounds way too confusing to convert recipes for my small family… I have never had a bad experience using real fruit… If I were a professional chef that needs to produce and control alot of larger quantities or repeated recipes, it would make more sense, I guess… 🍋🍈 I love using citrus and watch many cooks on YT or Instagram that do not use powdered acids… Maybe that will change in the future…
Sometimes when I’m too lazy to go outside and poach my neighbors lemons, I’ll use Citric acid in place of lemon. Life hack
Oh, never thought of using it in a vinaigrette!
what about lemon peels?
yeah I'll remember to use the powder form of acid next time ✌
How much acid do you add for the 3 to 4 part increase in oil? Only giving part of a ratio is a little worthless lol
DAN IS SO FREAKING HOT!!! IM DRUUUUUNK !!!!
Used powdered lemon for this reason. Will try citric acid
Smile Dan! You're so knowledgeable! All that's missing is a smile😊
Dan, are you ok? You don’t seem chipper in the clip…
🔥🔥🔥🔥🔥🔥🔥🔥
Culinary acids are something I keep seeing in traditional cuisines, like 'sour salt' in both Indian and Ashkenazic cooking, and I've gotten intrigued.
And there are a few others (malic, lactic) I hear make a significant difference. I'm intrigued.
If I missed a full episode on this I'm gonna hunt it down!
Yea, like I'm really gong to do this. Stupid.
What tree does powdered acid grow on?
Trying to minimize the amount of oil in my dressings not increase it.