Acidity in Food

Acidity in food imparts a sour (tart) taste on the tongue that is one of the four basic flavors. The most common forms are citrus juice, vinegar, wine and tomatoes. Acidic ingredients (yoghurt and buttermilk included) also affect the texture, color, and shelf life of foods. A bit of acid can make a pie crust more tender, stabilize whipped egg whites, and bring a shine to copper cookware.

To make acidulated water, for each quart (4 cups) of cold water, add 4 tablespoons lemon juice. Or add a different acidic ingredient, such as 2 teaspoons vinegar or 1/2 cup white wine.

And to prevent discoloration of low-acid foods, toss the cut food with lemon juice or vinegar. This method will keep cut apples, potatoes, bananas, and other low-acid foods from turning brown. Or place the cut food in acidulated water until needed.

A bit of citrus juice or vinegar will also enhances the flavors of fruits, vegetables, poultry, and seafood by complementing natural sweetness. And if acidity is required to be decreased, add a sweet ingredient such as sugar, honey, or syrup. Start with a ratio of 1 part sweetener to 3 parts acidic ingredient (example, 1 teaspoon sugar to 1 tablespoon lemon juice). Increase the ratio as desired. Equal amounts give a pleasant sweet-and-sour flavor.