Acidity in food imparts a sour (tart) taste on the tongue that is one of the four basic flavors. The most common forms are citrus juice, vinegar, wine and tomatoes. Acidic ingredients (yogurt and buttermilk included) also affect the texture, color and shelf life of foods. A bit of acid can make a pie crust more tender, stabilize whipped egg whites, and bring a shine to copper cookware.
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