[Sca-cooks] RE: Vinegar (How many other acids used around the house/kitchen?)

[Philip & Susan Troy]

Also sprach Susan Fox-Davis:
>John Husvar wrote:
>
>>  We don't use it in anything near 25% dilution. Stuff'll eat your hands off!
>>  :)
>
>I'm with Johan here.  NOT something I'm putting into my mouth!
>
>Other acids used in cookery?  Well, I have a jar of citric acid crystals, also
>called "sour salt" used to keep cut fruit from browning and add a
>sour zest when
>there's no citrus in the house.
>
>Selene, Caid

Yep. Don't forget tartaric acid and cream of tartar (they are
different), the sour milk or buttermilk in your pancakes, the lactic
acid that tenderizes your milk-soaked fried chicken, and, of course,
citrus juices.

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER