Sour Salt Citric Acid (200g) Made From Fresh Citrus Fruit Lemons - Pure Spices for Cooking, Baking & Flavoring - Non GMO & Food Grade

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Sour salt is actually citric acid, a white crystalline compound with an acidic, tart taste; it is often used to furnish the sour taste element in sweet/sour dishes such as cabbage soup. Several weeks ago, we printed a request from David Jacobs for a soda waffle recipe made with club soda. Canners may use bottled lemon juice or 5 percent acidity vinegar rather than citric acid to preserve color and prevent food spoilage. For a recipe that made 2 loaves, I used about a 1/3 teaspoon and it added a wonderful little extra sour tang. In France they might serve a simple salad of sweet lettuce with a separate salty, sour and hot dressing.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Sour salts and the use of sour salts first caught my attention after reading an article in Bon Appetite Magazine about how the chef at State Bird Provisions was using sour salts to brighten up dishes, and make use of an ingredients that would otherwise not get used. When used as an ingredient to flavor foods, it provides a distinctively sour or tart taste to the food dish. So an apparently mild and nondescript cauliflower and cheese can be flavoured by a saute of sweet onions and a sauce of salty cheese and hot mustard, finished with a little creme fraiche or a squeeze of lemon – all four tastes again… Surely, not all four flavours all the time?Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.

Are there different concentrations, and are the sour salt crystals of a different concentration than the citric acid? And were made even better by the sprinkling on of some sugar free sweetener mixed with some of this citric acid. It can be used in the place of fresh lemon juice in some recipes, as well as, to caramels to prevent sucrose crystallization. I didn't have any on hand this morning, so I added a healthy dash of lime juice to my dough (maybe 1.I also suggest using bottled water so that you won`t have to worry about eliminating the chlorine smell. An American BBQ sauce is a taste sensation bigger than the sum of its parts, but those parts comprise salt, sweet, sour and hot. The University of Wisconsin notes that cooks prefer citric acid to lemon juice because it doesn't interfere with tomato flavor to the extent that lemon juice does. Incidentally, sour salt can easily be carried in the purse in a little shaker for use when dining out.