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Acid (lemon, vinegar)

Also searched as: lemon, vinegar, lemon juice, sour, acidity

In short: Acid makes flavour fresher, keeps vegetables firm, turns red cabbage red and stops apples browning.

Picture it

Like a light switch for flavour: one splash and everything seems brighter.

What Acid (lemon, vinegar) does
ROLEPROCESSmakes flavour freshand livelykeeps vegetables firmlongerturns red cabbage redslows browningdulls green vegetablesMore flavourVegetables soften(pectin breakdown)Red cabbage changescolour (anthocyanins)Enzymatic browningKeeping greens green(chlorophyll)

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What happens

Acid lowers the . That changes pigments, slows and keeps the glue in plant cells firmer. In the mouth it balances fat and sweetness.

What the ingredient does

makes flavour fresh and livelyMore flavour
keeps vegetables firm longerVegetables soften (pectin breakdown)
slows browningEnzymatic browning

Rules of thumb

  1. If a dish tastes flat, it is often acid that is missing, not salt.
  2. With green vegetables, add it only at the end.
Related entries
Seasoning with acidRed cabbage changes colour (anthocyanins)Keeping greens green (chlorophyll)Enzymatic browningCalcium and acid keep vegetables firm
Sources · 2