[0 - 1] - I'm here today to tell you
[1 - 3] that you should stock your kitchen with powdered acids.
[3 - 6] No, they don't give you the complex aroma
[6 - 7] of lemon or lime juice,
[7 - 9] and no, they won't add the crunch of a slice
[9 - 12] of tart Granny Smith apple, but that is exactly the point.
[12 - 14] Powdered acids give you full control over acidity
[14 - 16] without bringing anything else to the table.
[16 - 18] Why is that a good thing?
[18 - 19] Think about how you use salt.
[19 - 22] You stock your pantry with plenty of salty ingredients,
[22 - 24] but do you turn to them anytime a dish needs more salt?
[24 - 26] No, most often you reach for a pinch
[26 - 28] of straight sodium chloride.
[28 - 30] Powdered acids deserve as much place in your pantry
[30 - 33] as kosher salt and granulated sugar.
[36 - 39] First up, let's cover a little of the science of sour.
[39 - 40] There are five basic tastes
[40 - 41] that we can detect on our tongues:
[41 - 44] sweet, sour, salty, bitter, and umami.
[44 - 46] Now, I've covered salt and umami in separate episodes
[46 - 48] that you should check out at the links below.
[48 - 50] While you're there, don't forget to hit subscribe and like
[50 - 51] and that little bell button
[51 - 53] so you always get notified of my new videos.
[53 - 55] Today we focus on sour,
[55 - 57] which, interestingly, is actually the most mysterious
[57 - 61] and least well-understood taste. (thunder rumbling)
[61 - 64] Now, what I mean by that is scientists haven't studied it
[64 - 65] to the extent they have the other taste.
[65 - 67] It was only in 2018
[67 - 69] that a receptor for sour was actually identified.
[69 - 71] It's called OTOP1,
[71 - 73] which gives me real "Star Wars" vibes.
[73 - 74] According to scientists who study it,
[75 - 76] it is an unusual protein
[76 - 78] that allows protons to cross cell walls.
[78 - 81] So these days we know a bit more about how it works,
[81 - 83] but what about the question of why it works?
[83 - 85] Why do we evolve the ability to taste sour?
[85 - 86] Being able to taste sweetness is critical
[87 - 88] to finding and consuming calories.
[88 - 91] We pick up salty taste because salt is an essential nutrient
[91 - 93] for physiological processes,
[93 - 96] and bitter is a pretty good signal of toxic material
[96 - 98] as most toxic foods contain bitter alkaloids,
[98 - 101] but with sour, well, we're just a lot less certain.
[101 - 103] There are tons of theories.
[103 - 105] One I find incredibly interesting
[105 - 107] is that having the ability to taste acids
[107 - 110] might have allowed our ancestors to find past prime foods
[110 - 111] that were safe to eat.
[111 - 114] Rotted foods could have made ancestral humans sick
[114 - 117] but if the rotting was done by lactic acid bacteria,
[117 - 118] which acidifies the food
[118 - 121] and kills many potentially harmful microbes,
[121 - 122] it would be safe to consume.
[122 - 124] Acids are indispensable in cooking.
[124 - 126] They increase saliva production
[126 - 129] and are particularly valuable counter to rich fatty foods.
[129 - 131] Knowing how to balance acid and fat
[131 - 132] as we do in a vinaigrette
[132 - 135] and 1 million other preparations,
[135 - 137] is as valuable to a cook as understanding how to use salt.
[137 - 140] Acid also counterbalances sweetness, particularly in fruits.
[141 - 144] A super ripe juicy peach is still packed with acids
[144 - 146] and that prevents the fruit from being cloyingly sweet.
[146 - 149] Beyond taste, acids can also physically change foods,
[149 - 151] particularly protein-rich ones.
[151 - 152] We'll see this in a minute,
[152 - 154] but before we head to the kitchen,
[154 - 156] let's talk about a few common acids.
[156 - 158] When it comes to acids in fruits and vegetables,
[158 - 161] the two top dogs are malic acid and citric acid.
[161 - 163] But the really interesting thing
[163 - 166] is that most fruits and vegetables have an acid profile
[166 - 168] made up of a number of different acids.
[168 - 170] Malic is the predominant acid in fruits
[170 - 172] like apples, plums, apricots, and cherries.
[172 - 174] Malic tastes like a Granny Smith apple
[174 - 176] and it lingers on the palate.
[176 - 177] Citric acid is the primary acid
[177 - 180] in citrus fruits, berries, pomegranate, pears,
[180 - 182] and most tropical fruits.
[182 - 184] Citric is a quick sharp zing.
[184 - 187] Compared to malic, it is more intense and short-lived.
[187 - 191] Tartaric acid, an important acid in wine, is found in grapes
[191 - 193] but also shows up in cherries, lemons, bananas,
[193 - 194] and even avocados.
[194 - 197] Ascorbic acid, aka, vitamin C,
[197 - 199] is found in citrus fruits, tomatoes, strawberries,
[199 - 202] cantaloupe, potatoes, and Brussels sprouts, to name a few.
[202 - 204] It is a vitamin our body needs,
[204 - 206] and it's a powerful antioxidant.
[206 - 207] It shows up in many packaged foods
[207 - 210] where oxidation can cause off flavors and colors.
[210 - 213] You can find citric acid right at your supermarket.
[213 - 215] It's often hanging out with the canning supplies,
[215 - 217] and you can order the rest of these easily online.
[217 - 219] Now, this is just a taste of acids.
[220 - 222] There are other important acids in our kitchens,
[222 - 224] but I'm gonna save them for another time.
[224 - 225] Vinegar and its acedic acid
[225 - 227] is its own fascinating world.
[227 - 229] If you'd like to see me do an episode on it,
[229 - 230] let me know in the comments.
[230 - 232] And lactic acid is also super interesting,
[232 - 234] but that belongs in a fermentation episode, right?
[234 - 236] You want that one, too? Let me know.
[236 - 237] When we reach for lemons and limes
[237 - 239] to add sourness to a dish,
[239 - 241] in addition to acidity, we also bring flavor,
[241 - 244] often a bunch of liquid and sometimes different textures.
[244 - 247] Dry acids eliminate all of those factors.
[247 - 248] Why is that a good thing, Dan?
[248 - 250] Okay. Let's run through some uses.
[250 - 253] The classic vinaigrette ratio is three to one.
[253 - 255] Now that's three parts oil to one part acid solution
[255 - 257] like vinegar or lemon juice.
[257 - 260] By reaching for citric acid, we can tweak this ratio.
[260 - 262] I love to add a pinch of citric acid
[262 - 265] to amp up acidity without adding more water
[265 - 266] in the form of citrus juice,
[266 - 267] to balance the additional acidity
[267 - 270] and increase the oil from three parts to four parts,
[270 - 273] and now I have a thicker, more lush vinaigrette
[273 - 275] with a higher ratio of tasty olive oil
[275 - 278] while keeping the perfect acid-to-fat balance.
[278 - 280] Next is fried foods.
[280 - 283] Now, we all want our fried foods to stay nice and crispy
[283 - 285] and one of the surest ways to sog them out
[285 - 287] is to toss them with watery ingredients.
[287 - 289] Wanna make a nice lemon pepper seasoning for chicken wings?
[289 - 291] Do as our friends over at Cook's Country do
[291 - 293] and add a half a teaspoon,
[293 - 296] which is 3.5 grams, citric acid to the mix.
[296 - 297] Your wings stay crispy
[297 - 299] and you get that sour taste with no extra liquid.
[299 - 302] This tip also works great on popcorn, potato chips,
[302 - 304] and many of our other crispy friends.
[304 - 306] It's also perfect for citrusy cookies
[306 - 308] where added liquid can seriously impact things
[309 - 310] like gluten development and spread.
[310 - 313] But folks, that is just the beginning.
[313 - 316] With dry acids, we can take, say, delicious orange juice
[316 - 319] and bring its pH down to that of lemons and limes. Why?
[319 - 321] Because lime strength orange juice
[321 - 322] is so much more versatile.
[322 - 323] You can use it in any recipe
[324 - 325] that calls for lemon or lime juice.
[325 - 327] Here, I'm gonna put it to use
[327 - 329] in a mindbogglingly good cocktail
[329 - 332] by Cook's Illustrated senior science research editor, Paul Adams.
[332 - 334] It's called the Creema di Leema,
[334 - 336] and it's essentially a Ramos gin fizz
[336 - 338] but with sweet, aromatic orange juice.
[338 - 339] Let's go to the kitchen.
[339 - 342] First, let's make our lime strength orange juice.
[342 - 344] We mix two cups of orange juice
[344 - 345] with two teaspoon citric acid
[345 - 348] and one-and-a-half teaspoons malic acid
[348 - 349] until they're fully dissolved.
[349 - 352] The combo of these two acids mimics the natural acid profile
[352 - 353] of orange juice.
[353 - 355] You can make this days in advance
[355 - 356] and stash it in the fridge,
[356 - 358] and then use it in any recipe
[358 - 360] that calls for lemon or lime juice.
[360 - 362] We're talking vinaigrette, ceviche, orange curd,
[362 - 364] orange meringue pie.
[364 - 365] The possibilities are limitless.
[365 - 368] For the drink, we stir together three ounces of gin,
[368 - 370] two ounces of heavy cream,
[370 - 373] one-and-a-half ounces simple syrup, one large egg white,
[373 - 375] and a quarter teaspoon vanilla extract.
[375 - 378] Then, add a quarter cup of our lime strength OJ.
[378 - 380] First, we dry shake until frothy,
[380 - 381] which takes about 30 seconds.
[381 - 384] Then we add ice and shake for a full two minutes.
[384 - 387] We're after the luscious, dense, foamy head
[387 - 389] you'll get on a good Ramos gin fizz.
[389 - 391] So we need to shake, shake, shake.
[391 - 394] Finally, we strain into two large wine glasses.
[394 - 396] Add an ounce of soda water to each
[396 - 397] and stir gently to combine.
[397 - 401] Then just grab a friend and cheers.
[401 - 404] Mm, mm, mm, mm. That is so good.
[405 - 407] Now, I won't say it tastes like a perfect creamsicle
[407 - 409] or a '90s mall Orange Julius,
[409 - 410] but, well, I mean, actually,
[410 - 412] that's exactly what it tastes like,
[412 - 414] and thanks to the pure powdered acids in it,
[414 - 415] it's sharp and refreshing.
[415 - 417] You can make lime strength orange juice,
[417 - 419] tangerine juice, mandarin juice.
[419 - 420] You get the idea.
[420 - 422] You can use 'em in your favorite cocktail
[422 - 424] and non-alcoholic drink recipes one to one,
[424 - 426] wherever it calls for lemon or lime juice.
[426 - 427] Wait, you know what I just thought of?
[427 - 431] Orangeade, lemonade but with acid-adjusted orange juice.
[431 - 434] Who's gonna make it before I do? Huh?
[434 - 435] You're gonna make it?
[435 - 436] All right, it's a race.
[436 - 438] Okay, it's finally time for dessert, posset.
[438 - 440] Now, I know it sounds like an animal,
[440 - 442] but it's actually one of the simplest desserts you can make.
[442 - 443] It can be made well ahead
[443 - 445] and impresses so hard at the table.
[445 - 448] If you don't know posset or have never made it,
[448 - 450] this is going to be a game changer for you.
[450 - 453] Without egg yolks, flour, corn starch or gelatin
[453 - 454] to coax it into setting,
[454 - 457] its transformation into a velvety delight
[457 - 460] literally seems like magic, but really it's science.
[460 - 463] You combine and reduce cream, sugar, and lemon zest
[463 - 464] and then strain and add lemon juice.
[464 - 467] Cooking denatures the whey protein in the cream
[467 - 469] and concentrates the protein and fat.
[469 - 470] Dropping the pH with lemon juice
[470 - 472] causes the dissolved proteins,
[472 - 475] primarily casein, but also whey protein,
[475 - 476] to link up into a gel.
[476 - 478] After chilling, the cream sets
[478 - 480] into a plush, delicious custard.
[480 - 481] Now, the classic is lemon posset.
[481 - 484] We'll top ours with a few fresh blueberries. It's incredible.
[484 - 488] Silky smooth, creamy, bright with acidity and lemon flavor.
[488 - 489] Lemon desserts are great and all,
[489 - 491] but what I really love is grapefruit
[491 - 493] for its flavor and bitterness,
[493 - 495] but grapefruits pH is too high
[495 - 496] to get a properly set custard.
[496 - 499] Enter our new best friend, citric acid,
[499 - 502] and Cook's Illustrated senior editor Annie Petito's recipe
[502 - 504] for grapefruit posset.
[504 - 505] We'll first make a solution
[505 - 508] of 40 grams citric acid and 60 grams water.
[508 - 510] We only need one-and-a-half teaspoons for this recipe,
[510 - 511] so you can store the rest in a jar
[511 - 513] at room temperature indefinitely,
[513 - 516] or use the rest to descale your coffee maker,
[516 - 517] which you should be doing.
[517 - 519] We combine heavy cream, sugar, and grapefruit zest
[519 - 521] in a medium sauce pan
[521 - 522] and bring it to a boil over medium heat.
[522 - 523] We'll continue to boil,
[523 - 526] stirring frequently to dissolve the sugar,
[526 - 528] and we'll cook until the mixture is reduced to two cups,
[528 - 530] which takes about 10 minutes.
[530 - 531] Next, we remove the sauce pan from the heat
[531 - 534] and stir in our citric fortified grapefruit juice.
[534 - 537] 20 minutes later, we strain through a fine mesh strainer,
[537 - 540] divide the mixture evenly among six individual ramekins,
[540 - 542] and chill for at least three hours.
[542 - 545] Look at this luscious custard.
[545 - 548] No eggs, no starch, just cream, sugar, and acid.
[548 - 551] It's so good garnished with some candied pistachios,
[551 - 554] creamy, perfectly tart, and packed with grapefruit flavor.
[554 - 556] I gotta try all these.
[556 - 558] Let me grab a little salad, a sip of cocktail,
[558 - 560] and a little bit of posset.
[560 - 563] This is without a doubt how to eat acid.
[563 - 564] Acids, with an s.
[564 - 567] I said acids, is how to eat acids. Whew!
[571 - 572] Thank you all so much for watching.
[572 - 573] Now, if you're interested
[573 - 576] in those episodes on vinegar or lactic acid fermentation,
[576 - 578] let me know in the comments.
[578 - 579] While you're down there,
[579 - 581] you can grab the recipes from this show
[581 - 586] and every single episode of "What's Eating Dan?" at cooksillustrated.com/whatseatingdan.
[586 - 587] There's a link right below.
[587 - 589] I hope this episode inspired you
[589 - 592] and you head out and grab some powdered acids
[592 - 593] and start playing around with them.
[593 - 594] If you're highly interested
[594 - 596] in acid adjusting in cocktails, in general,
[596 - 598] I can't recommend enough
[598 - 600] "Liquid Intelligence" by Dave Arnold.
[600 - 602] Thanks again for watching. I'll see you all next time.