Citric acid is an organic tricarboxylic acid which is present in most of the fruits, especially in citrus, such as the lemon and the orange.
It is a good preservative and a natural antioxidant that is added industrially in the packaging process of plenty of foods, like canned vegetable preserves.
In cuisine, it has different uses:
- Give a touch of acidity to the dish with a pleasant citrus flavour.
- Combined with bicarbonate, it can produce effervescence.
- Curdle milk to make fresh cheese.
- Added in small quantities to a bread dough, it facilitates fermentation and makes fluffier breads.
- It is a powerful antioxidant that avoids the rusting of fruits and vegetables after cutting them and exposing them to the environment.
- In general, it is an especially effective preservative for preserved products and pickles.
- When added to meat, it can soften it.
Fruit cut into brunoise
- Temperature: Cold
- Cuisine type: Vegan cuisine
- Additional culinary preparation: Sweet
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed