Acidulated Water
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Acidulated water
Water to which some form of acid, usually lemon juice, is added.
Acidulated water is a chemical solution made by mixing an acid with water. It has many cooking applications, most of which focus on retaining color.
Acidulated Water
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring.
Agar-Agar ...
Acidulated water: Vinegar, lemon, juice or wine added to water to keep vegetables or fruits from darkening.
Aubergine: Purple, vaguely egg shaped vegetable. In the US called eggplant. Another (Indian) word for eggplant or aubergine is brinjal.
Acidulated Water Water to which lemon juice or wine vinegar is added, used to stop peeled vegetables from discoloring.
Agar-Agar A seaweed based vegetarian alternative to gelatin, used as a stabilizer or thickener.
Albumen Egg white.
acidulated water Pronunciation: uh-SIJ-uh-lay-tid Notes: This is water that's been mixed with a small amount of lemon juice or vinegar to make it slightly acidic.
Acidulated Water: The addition of lemon juice or vinegar to cold water in order to prevent discoloration of some fruits and vegetables. To every pint of water, add 1 teaspoon of lemon juice or vinegar.
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Acidulated Water - cold water with vinegar, lemon or lime juice added.
Acidulated water - A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.
Acitrón - [Spanish] candied biznaga cactus; made by simmering in a sugar syrup.
acidulated water - It is a solution of 5 to 6 parts water to 1 part acid (typically the acid ingredient is lemon juice or vinegar).
Acidulated Water
Water with acid added, such as lemon juice or vinegar. This prevents discolouration of ingredients such as fruit and vegetable; use 1 tsp to 250ml.
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Acidulated water is a cold water solution where some sort of acid - such as lemon juice, lime juice, or vinegar - is added. The mixture is used to prevent fruits or vegetables from browning when they are exposed to air.
Acidulated Water
A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.
court bouillon (Fr.) Flavored acidulated stock for cooking food, pri-
marily fish, but also vegetables and meat.
couscous A dish from Morocco, Tunisia, and Algeria prepared variously, ...
Pears are served cooked or raw, but in either case toss in a little neat lemon juice or acidulated water to prevent discolouration. Raw pears need to be prepared at the last moment.
You may have done everything right. It may be that you soaked your apple slices in a wonderful acidulated water to keep them from browning, and instead turned them gray because of the very same wonderful acidulated water. Isn't that ironic?
To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup.
"Perfect combination of flavors! Here's what I did: diced the apples small and added to acidulated (fresh lemon juice) water to keep them from browning...." more
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Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from a tougher cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.
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Trim the outer hard leaves from the artichokes and cut in half lengthwise through the stalk. Use a sharp knife to remove the choke, then drop the trimmed artichokes into acidulated water.
plant, (See Oyster plant) because it, at least theoretically, tastes like an oyster. Grayish or black (in which case it is called scorzonera) on the outside and pearly white on the inside, this root should be peeled and dropped into acidulated water ...
 See also: Water, Acidulated water, Cooking, Vegetable, Juice
  
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