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Cooking with Citric Acid

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  • #1

    Cooking with Citric Acid

    Does anyone else automaticaly reach for the citric acid when a recipe calls for lemon juice. you can sprinkle it on or mix it with water, i just sprinkle. It keeps forever and never dries up or goes mouldy in the back of the fridge.
    who wants lemons
    Pesky Pensioner, gets to the fruit before whiney workers. ook
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  • #2
    Originally posted by rantan View Post
    who wants lemons

    The Bells of St Clements I believe?
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

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    • #3
      I think they were contemplating another cirrus fruit too, but for the life of me I cant remember which one....clementines perhaps?
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

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      • #4
        and there's vitamin C .... oh and zest too! but hey, a great compromise and quick fix for when you get caught short
        To most people solutions mean answers. To chemists solutions are things that are mixed up.
        A fine wine is a fine wine, 1st time may be by accident, 2nd time is by design - that's why you keep notes.

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