#acidity

#acidity

In a post, titled "My apology to lemon juice," a home cook explained how, when following online recipes and YouTube cooking tutorials, they would always skip the spritz of citrus when instructed to add it to a dish. It seemed to this Redditor not just like an unnecessary addition, but a cringe-worthy move that just couldn't taste good in a hearty soup. It wasn't until culinary catastrophe struck, and they burned their aromatics, that they listened to wisdom and added some acid

A few obvious things stand out with lemon wine: It's not made from grapes, doesn't rely on the intricacies of terroir, and there's no need for giant oak barrels. It's therefore simple to make and readily available, with far less fuss and frenzy.

Unfortunately, there was nothing classic about Ithaca's Classic Hummus. Instead of a balance of savory flavors from earthy garbanzo beans and nutty tahini, all we could taste was acidity. This hummus packed an overwhelming punch of both lemon and vinegar, which is great if Ithaca marketed this tub as a flavored variety. Most classic hummus recipes contain a squeeze of lemon juice to cut through the richness of the beans and tahini, but the lemon brings a subtle acidity as opposed to a primary flavor.

Time was, in those forgotten years called the "late '90s," espresso only meant dark roast. And "espresso roast" meant oily-dark beans. At least that's what they still write on Starbucks bags. But then came the third-wave coffee revolution of the early noughties, dedicated to the proposition that all beans aren't created equal. A new generation of coffee roasters and baristas began to question the notion that coffee beans should be roasted into submission, preferring to highlight agricultural origins and fruity aromas by roasting lighter. Often much, much lighter.

Vinegar's high acidity prevents bacterial growth, but proper storage is essential for maintaining its freshness. Keep it in a cool, dark, and temperature-stable environment.