Emma Miller
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Citric acid has so many useful properties in cooking that hostesses don’t even realize. Cheap, inconspicuous, colorless, and odorless, and at the same time incredibly useful for the body – all this is about citric acid. Many hostesses use this spice only for stewing soda in desserts. In fact, citric acid can open up new flavors in many familiar foods.
Using citric acid in cooking
- This powder is used in canning as a substitute for vinegar. At the end of cooking, a quarter teaspoon of citric acid per 1 liter is added before pouring the marinade. The spice gives the taste of light and mild sourness. Acid is also added to jams, competes, and jams – it prevents fermentation.
- Citric acid is an excellent marinade for meat. It not only softens pork and beef but also gives a slight sourness. Add 1/4 tablespoon of acid per pound of meat and spread evenly. Leave to marinate for 1 hour and start cooking.
- Add citric acid to the borscht to acidify the dish slightly. In addition, the acid will also keep the bright rich color of the borscht.
- This spice is widely used in desserts. A small pinch of citric acid is added to the frosting, sweet cream, or melted chocolate. The dessert will become less sugary and will gain an interesting flavor.
- Citric acid is an essential ingredient in homemade sauces. The spice is added to mayonnaise, ketchup, and tomato sauce. This will make the sauce moderately sour, as well as extend its shelf life.
- Citric acid is added to the batter for desserts, cookies, and cakes. Biscuits with the addition of citric acid will play with new flavors.
Citric Acid: Contraindications
Although this universal spice helps in many cases, you should not abuse it. Citric acid can cause heartburn, stomach and esophageal burns, and tooth decay. Do not add this spice to food for people with gastritis, pancreatitis, or kidney and intestinal diseases.
