Its secret power is making dishes — from marinades to French fries — taste more vibrant and like themselves
The key here is restraint. Citric acid thrives against other strong, big flavors. Use too much, and it will taste unpleasantly sour. It functions a lot like ain this way, acting as a highlighter that allows you to read the text more clearly on the page.
Just as a properly salted steak won’t taste salty, a jam with the right amount of citric acid will be vivid and bright, like eating ripe strawberries picked at their peak.Citric acid has a few other brilliant qualities that aren’t just about enhancing flavor. It acts as a preservative, keeping shelf-stable jarred foods, dehydrated meats and vegetables, and crunchy crackers fresher for longer.
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