Acidulated Water © 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…
Acidulate
Ascorbic Acid
Ascorbic Acid is a chemist’s name for plain, old-fashioned Vitamin C. In cooking, aside from its obvious nutritional advantages, it is used for a very common purpose: to stop cut fruits and vegetables from browning. When you rub pieces of apple or a cut artichoke with a lemon, it is the ascorbic acid which is…