16
Overheard a line cook in Denver say they add a pinch of citric acid to their tomato water for a brighter, cleaner flavor.
Tried it with our gazpacho base and it really made the tomato pop without tasting sour, has anyone else used acid adjustments beyond vinegar or lemon juice?
3 comments
Log in to join the discussion
Log In3 Comments
angelaellis2mo ago
Ever try to fix a bland soup with citric acid and accidentally make it taste like a warhead candy? Asking for a friend.
6
the_felix2mo ago
That sounds like a wild kitchen experiment, @angelaellis.
2
the_skyler1mo ago
Man that's a good point... it's wild how we're all just out here trying to fix everything with lemon or vinegar when there's a whole world of acids sitting on the shelf. Kinda makes me wonder what else in life we're just defaulting to the same fix for, you know?
0