Acidulate | Acidulation culinary definition

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.

  1. 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.

  2. 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 more acid to be used.

    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.

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