I've reviewed fats and salts to backtrack, so what's next? Acids! Woo-hoo! We must remember about vinegar and citrus. I could dive deep into the chemistry of acids in food, but we can learn that later on.
Vinegar, fermented for years, becomes syrupy sweet with age. Everyone's "trusted go-to" is balsamic vinegar, but let's not forget one of my favorites, aged balsamic. I'm excited to review red wine vinegar, white wine vinegar, sherry vinegar, muscat vinegar, and the rich dessert vinegar—which tastes like you are biting into a fruit or a chocolate bar—yes, vinegar with a chocolatey finish!
Check out Press & Mortar's vinegar pantry, we've got you covered!
When I think of acid, it's the most exciting component of the entire meal. Who doesn't like that first bite of crisp greens with a dash of salt and a burst of acid? Close your eyes! It's the "fun person" at the party, you know?
Here's a great challenge, can you make something decadent using an acid without giving it away? Sure, you can, and I will explain in the following blogs. But try it out and see what comes to mind. Leave a comment below with your results!
1 comment
Not sure how I should not give it away but it has blueberries and bananas in a lemon-poppy seed baked item. So rich and delish!