© Randal Oulton
Acidulated Water is cold water mixed with a small quantity of 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 the quantity of acid added is not enough 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.
for every 1 litre (2 pints / 4 cups / 32 oz) of water add either:
1 1/2 tablespoons of vinegar OR
3 tablespoons of lemon juice OR
1 teaspoon citric acid OR
125 ml (1/2 cup / 4 oz) of white wine
Cooking TechniquesÀ la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay
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Acid Rinse; Agua acidulada (Spanish)