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 similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time.

Foods that are produced by souring include:

Dairy
- Clabber (food)
- Crème fraîche
- Cultured buttermilk
- Curd
- Kefir
- Paneer
- Soured milk
- Sour cream
- Yogurt

Grain products
- Idli
- Sourdough
- Sour mash

Others
- Ceviche
- Key lime pie ^[1]

References

^ Key Lime Pie

External references

[1] Key Lime Pie

[1]

@@ Line 6: / Line 6: @@
 * [[Dairy]]
+** [[Clabber (food)]]
+** [[Crème fraîche]]
+** [[Cultured buttermilk]]
 ** [[Curd]]
+** [[Kefir]]
 ** [[Paneer]]
 ** [[Soured milk]]
 ** [[Sour cream]]
 ** [[Yogurt]]
-** [[Cultured buttermilk]]
-** [[Kefir]]
-** [[Crème fraîche]]
-** [[Key lime pie]] <ref>[http://bakingbites.com/2006/06/cooking-school-key-lime-pie/ Key Lime Pie]</ref>
 * [[Grain]] products
@@ Line 23: / Line 23: @@
 * Others
 ** [[Ceviche]]
+** [[Key lime pie]] <ref>[http://bakingbites.com/2006/06/cooking-school-key-lime-pie/ Key Lime Pie]</ref>
 == See also ==