Processintermediatedraft
Acid cooks protein
Also searched as: ceviche, fish in lime, acid cooks
In short: Strong acid changes protein much like heat does: raw fish in lime juice turns firm and opaque.
Picture it
Like heat without fire.
Level 3 · Fish protein in lime juice≈ 10 nm
Simplified model
What happens
Acid unfolds the protein chains; they link up anew and turn firm and white. Unlike heat, though, acid does not kill all germs, which is why ceviche needs very fresh fish.
Why it matters
Explains ceviche, and why acid marinades left too long make meat and fish mealy.
Rules of thumb
- Make ceviche only with very fresh fish.
- Do not marinate fish in acid for hours, otherwise it turns mealy.
Levers
pH (acidic to alkaline)more acidic → firms faster
Timetoo long → mealy
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)