Culinary Acids? Tartness Done Right. WTF - Ep. 145

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Discover how to add balance with sour, and the technic behind faux-mentation ... on this week's WTF
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@ModernistPantry
Pick up these great products and more at:
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blog.modernistpantry.com
Product Links:
Tartaric Acid
www.modernistpantry.com/tarta...
Malic Acid
www.modernistpantry.com/malic...
Citric Acid
www.modernistpantry.com/citri...
Lactic Acid
www.modernistpantry.com/lacti...
Ascorbic acid
www.modernistpantry.com/ascor...
Recipe Links:
Instant Homemade Ricotta Cheese
blog.modernistpantry.com/reci...
Sour Patch Bears
blog.modernistpantry.com/reci...
Quick Pickles
blog.modernistpantry.com/reci...
References from this episode:
WTF - Fermentation Lids
• Fermentation Lids? We'...

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Опубликовано:

22 июл 2024

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Комментарии : 34

@xanderborn2935 Год назад

As someone who has been studying food science as a passion, It can prove difficult to find "paths" or "curriculums", and I'm often learning through select projects that link between one another. To suddenly find that you all have put so much effort into content creation for this field, and as professionals-I cannot express how grateful I am!

@Modernist_Pantry Год назад

Thank you so much! that's very kind 🤓

@guillermoalcantaragonzalez6532 3 года назад

Difference: Lactic: Melow flavor Citric: Powerful acidity Malic: Similar to citric but not the same Ascorbic : To preserve the color of the food Tartaric: For baking

@Modernist_Pantry 3 года назад

Love this!

@computerguy6264 Год назад

Tartaric is WAY more sour than citric. Just a FYI. Cream of tartar is NOT tartaric acid. It will literally burn the inside of your mouth.

@jessicasledge1743 10 месяцев назад

I literally just found this channel through this video. I was looking up more information on citric acid because I just pickled some jalapenos with it and they came out amazing! I like the idea of pickling, but I don't like the way that vinegar changes the taste. The citric acid pickled the jalapenos without changing the taste. I was so pleased, i started looking for other things to try and that's how I got here. Now I have other pickles to try including that mango one 😄 Thank you so much for sharing this information! You've got a new subscriber! I'm a home chef, but I love food science and I'll be learning a lot from your channel 😁

@Modernist_Pantry 10 месяцев назад

Welcome and glad you found citric acid! A lot of people say 'just use vinegar' and it just doesn't taste the same

@ekbergiw 2 года назад

Huge fan of tartaric acid 👌🏻👌🏻👌🏻👌🏻 I think citric acid has the sharpest sour I've tasted and Malic acid has the most rounded or smooth sour taste. Phosphoric acid is similarly extremely sour, probably more than citric, but I've only had a 70% concentrate. Furmaric acid and the remainder of the Krebs cycle acids are also interesting, for example, succinic has a meaty taste. Another one I have is Furmaric, which has a great flavor, but is just not very strong.

@Modernist_Pantry 2 года назад

Thanks for sharing!

@michaelsorensen7914 2 года назад

Your videos are so insightful, thank you!

@Modernist_Pantry 2 года назад

Glad you like them!

@TheGrmany69 Год назад

In a world of pompous ratatouille wanna-be this channel comes across as massively underrated. I've been cooking since little and this topic is just key for producing quality flavour.

@Modernist_Pantry Год назад

Thank you for the kind words! 🤓

@Ithirahad 2 года назад

Lasagne? Salad? IMO, the best use for ricotta is actually pizzas. Some of the best pizzas I have ever had involve fresh tomatoes and ricotta cheese.

@jamesellsworth9673 5 лет назад

AHA! A fine way to easily and quickly make ricotta at home!

@yoahkjett10 2 года назад

These are greàt

@Modernist_Pantry 2 года назад

Thanks!

@carolmelancon 5 лет назад

I can't find the comparison chart mentioned on either the quick pickles blog post or the product pages.

@Modernist_Pantry 5 лет назад

Here's the chart: blog.modernistpantry.com/wtf/the-secret-of-culinary-acids/

@sugarman1617 4 года назад

Can I have a link for the recipe for the Mango, mint, passion fruit and fennel pickle please :)

@Modernist_Pantry 4 года назад

Here you go: blog.modernistpantry.com/recipes/quick-pickles/

@Ninjaboytv Год назад

Which acid best to avoid browning of meat? And how to use them? Should it be on marinate or brine? I would appreciate your response.

@Modernist_Pantry Год назад

The use of acid to keep meat from browning is to prevent oxidation when meat is exposed to air. I don't believe this works in cooking since that is the maillard reaction. If you don't want your meat to brown we recommend sous viding.