Acidulation culinary definition
To acidulate is to make a dish slightly sour or acidic in order to bring out other flavours, or to make the dish more tender.
This is usually done by adding a small amount of lemon juice or vinegar.
Acidulated Water is water acidulated with lemon juice, lime juice, or vinegar to prevent fruits or vegetables like apples, avocados and pears from browning
The reason being that when the fruits or vegetables are removed from the mixture, they will remain visually pure for at least an hour or two.
For example, while cutting apples, place the finished apple wedges in a bowl of acidulated water (add 1 tablespoon lemon juice or apple cider vinegar to water) to prevent oxidation.
Acidulated water can be made by combining 1.5 tablespoons vinegar or 3 tablespoons lemon juice or 1/2 cup white wine with 1 litre of water.
Acidulated water also is used in poaching because the lower pH of the water will help the proteins in ingredients such as eggs and fish to cook thoroughly.
When poaching eggs, a couple of teaspoons of white vinegar are all you need.
Bring the water to a boil, then turn down to simmer.
The vinegar water should have tiny bubbles that stick to the bottom of the pan, NOT a rolling boil.
Crack your eggs into a bowl, and then slowly tip the eggs from the bowl into the water.
Acidulation for the appearance of food
The goal may be to end up with “Acidulated Water” that will stop sliced or cut food from browning.
Changing the taste is not a goal.
This requires a lower amount of acid.
Acidulation for the flavour of food
This is about giving the food item a bit of a tart or sour taste, which can sometimes make things taste lighter and fresher, as lemon juice does.
This requires a higher amount of acid.
This recipe uses acidulation to alter the flavours using lemon juice Seafood Cocktail Sauce Recipe
Sour drops or lemon drops are examples of sweets that has been acidulated to provide a sour flavour.« Back to Cooking Terms Glossary