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Overheard a line cook in Denver say they add a pinch of citric acid to their tomato water for a brighter, cleaner flavor.
Tried it with our gazpacho base and it really made the tomato pop without tasting sour, has anyone else used acid adjustments beyond vinegar or lemon juice?
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angelaellis20d ago
Ever try to fix a bland soup with citric acid and accidentally make it taste like a warhead candy? Asking for a friend.
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the_felix20d ago
That sounds like a wild kitchen experiment, @angelaellis.
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