Souring: Difference between revisions
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''Souring'' is a cooking technique that uses exposure to an [[acid]] to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of [[vinegar]], [[lemon juice]], [[lime juice]], etc.), or can be produced within the food itself by a microbe such as [[lactobacillus]]. |
''Souring'' is a cooking technique that uses exposure to an [[acid]] to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of [[vinegar]], [[lemon juice]], [[lime juice]], etc.), or can be produced within the food itself by a microbe such as [[lactobacillus]]. |
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Souring is similar to [[marination]] or [[fermentation]], but souring typically occurs in minutes or hours ([[overnight]]), while marination and fermentation can take a much longer time. |
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Foods that are produced by souring include: |
Foods that are produced by souring include: |
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** [[Sourdough]] |
** [[Sourdough]] |
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** [[Sour mash]] |
** [[Sour mash]] |
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* Others |
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** [[Ceviche]] |
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== See also == |
== See also == |
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Revision as of 17:56, 4 May 2008
Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as lactobacillus.
Souring is similar to marination or fermentation, but souring typically occurs in minutes or hours (overnight), while marination and fermentation can take a much longer time.
Foods that are produced by souring include:
- Others