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pH (acidic to alkaline)

Also searched as: acidic, alkaline, basic, acid, pH value

In short: Whether the surroundings are acidic or alkaline changes browning, colour, bite and rising power.

Picture it

A balance between lemon and baking soda.

pH (acidic to alkaline)
acidicneutralalkaline

acidic: firm, red, fresh

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What happens

Alkaline speeds up browning and softens vegetables. Acidic keeps vegetables firm, turns red cabbage red and stops apples browning. needs to make gas.

Where you meet it
Baking sodaAcid (lemon, vinegar)Buttermilk substitute from milk and lemonBaked baking soda for pretzelsRed cabbage colour magic

Rules of thumb

  1. For faster browning, a pinch of baking soda.
  2. For firm vegetables and fresh flavour, a little acid.
Related entries
Maillard reactionVegetables soften (pectin breakdown)Red cabbage changes colour (anthocyanins)Alkalis speed up browningCalcium and acid keep vegetables firm
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker