Acid is versatile!
I don’t regularly think to acids to my cooking, but I think Daniel’s done quite the job convincing me to start. Why wouldn’t I want to have more balanced and flavorful dishes?
Main takeaways about acid:
- It adds flavor – balances flavors
- It plays a role in preservation – keeps pickling, canning, etc. safe from bad bacteria
- It changes textures – turns milk into cheese
The dishes which I do add acid to include: guacamole, red borscht, white chicken chili. What tried and true dishes do you add acid to in your home cooking?