An often overlooked element of seasoning a dish, acidity can instantly level up so-so sauces and bang-average dinners. Let’s take a look at why acidity should command every cook’s attention in the kitchen and the many ways it can be introduced.
Fish and lemon. Chips and vinegar. Cheese and pickle. These pairings are so well known that we tend not to analyse why they work – how the refreshing acidity works so well with the richness and oiliness. As a result, the important part acidity plays in making food taste great often gets overlooked in the kitchen. But in the same way a good cook will always season to taste with salt at the beginning, during and end of making a dish, an even better one will pay just as much attention to the acidity present.
The post How and when to add acidity into your cooking to boost flavours appeared first on delicious. magazine.