I have some powdered acids that I keep around for homebrewing and just started using them for cooking recently because of this video. It’s been a lot of fun exploring this new dimension in seasoning. It’s a lot more obvious when the acid helps make things taste better if I’m using the powder rather than something like lemon juice.
Thats super interesting! thanks
yeah, What’s Eating Dan is one of my favourite cooking series on youtube. I’ve learnt something new in every episode so far.
I’ve found that when I’m cooking something and it tastes like “it needs something” that I can’t quite put my finger on, it has usually been acid that it needed.
I see I am not the only one. Or something with umami. Fish sauce if used sparingly can immediately add depth to dishes.
