It’s a nip of red wine vinegar on a lifeless sausage soup, a drop of Worcestershire sauce on a shit*t steak, squeezing too much lime in an average curry. It’s pickled red onions on a overly rich mole taco, pickle juice in a boring bloody mary and how sumac makes yogurt exotic. It’s all the times and all the ways acidity bailed out a bland dish that butter and salt could never save. It’s zippy slaw on Eastern NC Barbecue and mignonette on west coast oysters, it’s rhubarb, and buttermilk and umeboshi. All hail acidity, the great unsung hero of the kitchen, something sweet could never be.
Ok, What’s your favorite way to use acidity?
PS: If you found this helpful, you may enjoy our online cooking course because we talk about acid.
