Tuesday, 16 September 2014

Using Acidity in Your Cooking



Another tip from Michael Ruhlman for you today.  This one is about brightening your dishes by adding some acidity.
For example you can brighten up a cream of broccoli soup by adding a few drops of white wine vinegar.  Now I wouldn't have thought of adding vinegar to a dish with cream in it!  But that little bit of acid actually seasons the soup brilliantly.
So what are the acids you can use to brighten up your dishes? 

Vinegars
Citrus juices
Pickled vegetables
Sour fruits
Wines
Cultured dairy products like yoghurt and sour cream

2 comments:

  1. Wonderful, helpful hints. Catherine

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  2. I have an old recipe for potato soup that called for 1 tsp of cider vinegar and 1 tsp sugar. I have always made it that way because it is so delicious, but that amount in a pot of soup seems like it wouldn't make a difference.
    I add Greek yogurt to many of my gluten free baked goods to keep them lighter and more moist.

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Your comments are most welcome. Cheers