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Why Do You Keep Telling Me to Add Acid to My Cooking?
Manage episode 428980919 series 3479139
Innhold levert av Stacie Billis and Meghan Splawn, Stacie Billis, and Meghan Splawn. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Stacie Billis and Meghan Splawn, Stacie Billis, and Meghan Splawn eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
You’ve probably heard that “salt, fat, acid and heat” are essential to good cooking. Salt, fat and heat are pretty easy to figure out, but what’s up with acid? We explain how acid works in cooking and how to use it to make your flavors pop.
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LINKS
- The 9 Best Kinds of Vinegar for Cooking — and 2 You Should never Use
- The Serious Eats Guide to Vinegar
- The Acid League
- Brightland vinegars
- Tart vinegars
- American Vinegar Works
- Chili Crisp Vinaigrette
- 10 year aged Black Vinegar
- Flamingo Estate Persimmon Vinegar
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