Experiment with different types of acids like lemon juice and vinegar from "summary" of Salt, Fat, Acid, Heat by Samin Nosrat
When it comes to adding acidity to a dish, it's important to experiment with different types of acids to achieve the perfect balance of flavors. Lemon juice and vinegar are two common acids that can be used in cooking. Lemon juice, with its bright and fresh flavor, is often used to add a hint of acidity to dishes like salads or seafood. On the other hand, vinegar, with its sharper and more intense acidity, is commonly used in pickling or marinades. By experimenting with these different types of acids, you can learn how each one affects the overall taste of a dish. For example, lemon juice can brighten up flavors and add a refreshing zing, while vinegar can add depth and complexity to a dish. It's important to taste as you go and adjust the amount of acid accordingly to achieve the perfect balance. In addition to lemon juice and vinegar, there are many other types of acids that you can experiment with in your cooking. For example, you can try using citrus fruits like lime or orange juice, which can add a unique and vibrant acidity to your dishes. You can also experiment with ingredients like yogurt or buttermilk, which can add a subtle tanginess to your cooking.- The key to using acids in cooking is to experiment and find what works best for your dish. By trying out different types of acids and adjusting the amounts accordingly, you can create dishes that are perfectly balanced and full of flavor. So don't be afraid to get creative in the kitchen and have fun exploring the world of acids in cooking.
