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Alternative acids

cdh

By cdh
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cdh

cdh

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Some spring ramps have come my way, and ramp vinegar is always a yummy way to put them to use...  It occurred to me that I've got a mountain of pure citric acid sitting around...  so why not make up a 6% solution of that and drop a ramp leaf in and see what happens.  

 

Anybody else replaced acetic with citric in culinary preparations?  I think that a citric ramp preserve might be tastier as the acid in a rampy mayonnaise.... the acetic twang just doesn't work for me in mayo... makes it seem like miracle whip... 

 

I'll report back after the ramps have pickled for a week.  

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

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KennethT

KennethT

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I don't know how stable citric acid is....  This is unrelated - but when using acids to adjust pH of nutrient solution, it is always advised against using citric acid because while it may temporarily lower pH (as any acid would), it's not stable and the pH will go back up in a day or so...  I don't know if that's helpful to you or not....

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