ACIDS
Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.
Green vegetables should be cooking in an open pot. A covered pot concentrates the natural acidity of the vegetable and will dull its color.
Sauces containing wine or citrus juice will not thicken as much as non-acid sauces - the acid causes the starch molecules to break into smaller pieces, giving it less thickening power. Arrowroot and potato starch are more sensitive to acids than wheat flour or cornstarch.
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