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Why Do You Keep Telling Me to Add Acid to My Cooking?
Manage episode 428980919 series 3479139
Contenuto fornito da Stacie Billis and Meghan Splawn, Stacie Billis, and Meghan Splawn. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Stacie Billis and Meghan Splawn, Stacie Billis, and Meghan Splawn o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
You’ve probably heard that “salt, fat, acid and heat” are essential to good cooking. Salt, fat and heat are pretty easy to figure out, but what’s up with acid? We explain how acid works in cooking and how to use it to make your flavors pop.
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LINKS
- The 9 Best Kinds of Vinegar for Cooking — and 2 You Should never Use
- The Serious Eats Guide to Vinegar
- The Acid League
- Brightland vinegars
- Tart vinegars
- American Vinegar Works
- Chili Crisp Vinaigrette
- 10 year aged Black Vinegar
- Flamingo Estate Persimmon Vinegar
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