Acidulated Water
Posted in Glossary terms starting with "A" Tell-a-Friend
Acidulated water — a solution often used to prevent cut fruits (apples and pears) and some vegetables (artichokes and celeriac) from becoming discoloured and brown from exposure to air. The peeled or sliced fruit and vegetables are dipped or placed in the mixture for short periods of time, allowing the food to absorb the liquid to avoid turning brown.
Acidulated water can be made by adding 20 ml vinegar OR 45 ml lemon OR lime juice, OR 125 ml white wine to 5 liters of water. Mix thoroughly and use to dip the food into the solution or place a small amount in the bottom of a shallow pan and allow the food to be dipped and sit in the solution.
Do not over soak fruit. Do not allow fruit such as apples to soak for more than 15 minutes and bananas should soak for no more than 3 to 5 minutes. Drain and pat dry before using.
Category: Glossary
Sub Category: Cooking Terms
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