souring
{{Short description|Food technique, exposure to acid}}
File:Juicing the lemons (6027988479).jpg
Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus.
Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time.
Examples
Dairy products produced by souring include:
Curd,
Sour cream, and
Grain products include:
Idli,
Sourdough, and
Others foods produced by souring include:
Key lime pie.[http://bakingbites.com/2006/06/cooking-school-key-lime-pie/ Key Lime Pie]
See also
References
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External links
- [http://whatscookingamerica.net/Q-A/Buttermilk.htm Buttermilk substitution]
- [http://www.jbc.org/cgi/reprint/35/1/147.pdf Free lactic acid in sour milk]
- [https://doi.org/10.1007%2FBF01267776 A comparison of sourdough microflora]
- [http://www.foodsubs.com/Cultmilk.html Cultured milk products]
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