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Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.
In marinades, acids such as lime juice, lemon juice, wine and vinegar act as natural tenderizers because they break down connective tissue in cell walls.
Week acids such as lemon juice prevent foods such as peeled potatoes, sliced apples and avocado from turning black.
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.
Acid is also a tasting term meaning a food has a pleasantly tart or tangy flavor.
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