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Acidulated Water


Acidulated Water

Acidulated Water
© Randal Oulton


Acidulated Water is cold water mixed with a food-grade acid such as vinegar, lemon juice or another citrus juice or acid.

It's used for dipping cut fruit or vegetables into, in order to stop them from turning an unsightly brown when they are exposed to air.

Acidulated water will not make food safer (e.g. kill all bacteria), because you're not using enough acid to actually pickle something.

The goal is just to prevent discoloration, not preservation.

Nor is the goal to influence the taste of the food item being treated.

Cooking Tips

To make:
for every 2 pints (4 cups / 32 oz / 1 litre) of water add either:
1 1/2 tablespoons of vinegar OR
3 tablespoons of lemon juice OR
1/2 cup (4 oz / 125 ml) of white wine

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Also called:

Acid Rinse; Agua acidulada (Spanish)

See also:

Cooking Techniques

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"Iced champagne was served, and the feel of the cold wine in her mouth gave Emma a shiver that ran over her from head to toe."

-- Gustave Flaubert. (French novelist. 12 December 1821 – 8 May 1880) From "Madame Bovary"

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